Peaches and Cream Strudel
Peaches and Cream Strudel

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, peaches and cream strudel. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Peaches and Cream Strudel is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Peaches and Cream Strudel is something which I have loved my entire life. They are nice and they look fantastic.

Peaches and Cream Strudel wrapped in puff pastry with a cream cheese and peaches filling. Topped with toasted almonds and absolutely perfect for summer! Trust me, these strudels will make you happy.

To begin with this recipe, we have to first prepare a few components. You can cook peaches and cream strudel using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Peaches and Cream Strudel:
  1. Get 2 medium peaches
  2. Prepare 1/4 cup + 3 tbsp. sugar, divided
  3. Make ready 6 oz. cream cheese, softened to room temperature
  4. Take 1 tsp. vanilla extract
  5. Get 1 large egg + 1 large egg yolk, at room temperature, divided
  6. Make ready 1 sheet puff pastry, thawed
  7. Make ready Cinnamon Sugar, for topping
  8. Get Confectioners Sugar, for topping
  9. Get Sliced Almonds, for topping

Using on/off turns, blend until butter is reduced to pea-size pieces. Peaches and Cream Strudel wrapped in puff pastry with a cream cheese and peaches filling and topped with toasted almonds. Perfect summer flavors and a guaranteed winner! Sprinkle with almonds, then drizzle with sweetened condensed milk.

Instructions to make Peaches and Cream Strudel:
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
  2. Begin by chopping up the peaches and placing them in a medium saucepan. You can peel them first of you'd like, we didn't. To the saucepan, stir in 3 tbsp of sugar and turn the heat to medium. Cook for just 3-5 minutes, until the sugar has dissolved and the peaches have softened slightly. Remove from heat and drain any excess fluid. Set aside.
  3. Make the cream cheese filling by placing the cream cheese and sugar in a medium bowl and mixing together using a hand mixer. Then mix in the 1/4 cup sugar, vanilla extract and egg yolk. Once combined, set this aside.
  4. On a lightly floured surface, place the puff pastry sheet and sprinkle flour lightly over the top of it as well. Roll it out into a rectangle that's roughly 12x14 in shape. Using a pizza cutter or pizza scissors, start cutting slits into both sides of the puff pastry. They should go diagonally up starting at the bottom of each side and each should be about 1 inch thick. They should go about 1/3 of the way towards the center, as you want plenty of room in the center for the filling.
  5. Place four more small slits (2 at the bottom and 2 at the top) just straight up roughly on the edges of where the center is. Spoon the cream cheese mixture down the center of the puff pastry and spread it out evenly, leaving an inch or so of space at each end. Then spoon the peaches over the top of the cream cheese.
  6. Fold the bottom piece up and over onto the top of the peach mixture to help deal the bottom, then begin at one end of the bottom diagonal slits and fold each strip diagonally over the peach mixture. Alternate sides to give it a braided look. Before doing the last two, fold the top piece up and over to deal the other end, then lay the last two diagonal pieces over it.
  7. Beat the remaining egg in a small bowl and use a pastry brush to brush the egg wash over the top of the pastry. Then lightly sprinkle the top with cinnamon sugar.
  8. Bake for 25-30 minutes, until the pastry is golden brown. Once it's done, allow it to cook for 5 or so minutes, then dust with confectioners sugar and top with sliced almonds if you'd like.
  9. Slice into pieces and serve. Refrigerate any leftovers. To reheat leftovers, place in a 350°F oven for just 5 or so minutes, so it will be warm and crispy.

Roll up and place seam side down on a lightly greased cookie sheet. Brush top with any remaining butter, sprinkle with sugar. If desired, serve with whipped cream or, better yet, cinnamon whipped cream. Peach Orange Mango and Ricotta Tart with Phyllo Dough Two Purple Figs.. peaches, whipping cream, vanilla, cornstarch, phyllo, sugar. Fresh peaches bake up so sweet in this easy peach crisp recipe with brown sugar oatmeal topping.

So that is going to wrap it up with this exceptional food peaches and cream strudel recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!