Want Something Amazing? Bakery Fresh Right From Your Own Oven!

I love that stone fruits can withstand colder temperatures. That includes peaches.  On a recent trip to Colorado I could smell the farmer’s market before I saw it. The fire roasted hatch chilies and lugs of farm fresh peaches were the highlight of our trip.

I couldn’t resist buying a lug of Palisade Peaches. Then I remembered I had to carry it several blocks. So worth every step.

Peaches and Cream Strudel

Ingredients:

For Peach Filling

• 3 large peaches cut into 1 inch pieces
• 1/4 cup sugar
• 1 Tablespoon cornstarch

For Cream Cheese Mixture

• 8 oz cream cheese softened at room temperature
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 egg yolk

For Strudels

• 2 sheets puff pastry
• 1 egg for egg wash
• 2 tbsp almonds sliced and toasted
• OPTIONAL- powdered sugar for dusting and a few raspberries

Directions:

1. Preheat the oven to 375 F degrees.
2. Line a baking sheet with parchment paper and set aside.
3. Prepare the peach filling first by adding the peaches to a medium sauce pan.
4. Mix sugar and cornstarch and add to peaches. Cook over medium heat for about 3 to 5 minutes just until all the sugar dissolves and the peaches soften a bit.
5. Remove from heat.
6.  In a mixing bowl add cream cheese and mix until smooth.
7. Add the sugar, vanilla extract, egg yolk to the cream cheese and continue mixing until well combined and smooth.
8. Using one puff pastry at a time, place it over a lightly floured surface and roll it out into a 14×12 inch rectangle.
9. Cut slits 1 inch apart from the 2 sides of the puff pastry about 1/3 way in so the solid piece is in the middle.
10. Spoon about half the cream cheese mixture down the center of the pastry and smooth it out.
11. Next add half the peaches over the cream cheese mixture.
12. Starting at one end, fold the pastry strips over the peach mixture, alternating sides until you completely cover the peach mixture. It almost likes like a braid.
13. Repeat with remaining puff pastry and ingredients.
14. Place the peach strudels onto the prepared baking sheet and brush with the egg wash.
15. Place the baking sheet in the oven and bake for 30 to 35 minutes or until the strudels are golden brown.
16. Let the peach strudels cool down for about 5 minutes then dust with icing sugar and top with toasted sliced almonds, and a few raspberries if desired.
17. Cut into slices and serve.

Quick Tip: There is no need to peel the peaches, but feel free to do so if so desired. Canned peaches can also work for this recipe.

Recipe and photo courtesy of Jo at Jo Cooks.