"Using prepared puff pastry sheets and frozen peach slices makes it so easy to create this mouthwatering peach strudel that tastes even better than it looks!" — Campbell's Kitchen
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1 (16 ounce) package
frozen peach slices, thawed and well drained
1/2 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets, thawed
coarse sugar or granulated sugar
So, I mixed up the directions, even after reading it through twice: I misread the egg/water being ADDED to the fruit mixture... So my filling was WAY too drippy. That was entirely my fault, but if you are like me, and read it like that, here's your warning! Keep the egg and water apart from the filling.
I also added about 1/4 tsp. of cinnamon to my fruit, for a bit more spice.
The whole thing is NOT kind to your baking sheet, so I recommend a layer of foil on your baking sheet first. It'll save you some pain when you wash dishes. Otherwise, this was simple and pretty and tasty.
Tastes good but... Although I used mixed berries instead of peaches, I used the same amount the recipe suggested and it's way too high of a fruit to pastry ratio. I'll be cooking the other half of the box to go with what's left. To anyone else who tries this recipe, I'd say 12 oz is more than enough. The pastry was rather soggy on the bottom, but that's probably my fault for using fruit that's too juicy.
* Percent Daily Values are based on a 2,000 calorie diet.
Braided Peach Strudel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 137
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