Peaches and Cream Strudel
Peach and cream strudel wrapped in puff pastry with a cream cheese and peach filling. Topped with toasted almonds and absolutely perfect for summer!
- 1 egg
- 1 tablespoon of cornstarch
- 1/2 cup of sugar
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons of water
- 1/2 teaspoon of cinnamon
- 1 lb frozen puff pastry, thawed (a package of 2 sheets ... or cut in half to spread into 2 sheets)
- 6 to 8 fresh peaches, thickly sliced, peeled or unpeeled, as desired.
- 2 tablespoons of turbinado sugar, optional
First, on a sheet of parchment paper, roll out the dough to about 12 x 12 inches. Place the parchment on a cookie sheet and refrigerate in the refrigerator while you prepare the fruit filling.
Then, combine the sugar, cinnamon, grated nutmeg and cornstarch. Mix with the peaches.
Place the fruit in the center of 6 inches of the dough, leaving about 1 inch at both ends. Bring both sides of the dough over the fruit so that they meet in the middle. Pinch them looks good together and fold over half an inch to seal. Do the same for both ends of the dough.
Using the parchment paper to help you, gently roll the prepared strudel onto a baking sheet lined with parchment paper so that the seam is at the bottom. Chill the strudel well for about 20 minutes in the refrigerator. Meanwhile, preheat the oven to 425 degrees F.
Just before putting the strudel in the oven, cut diagonal lines across the top of the dough. Brush the surface of the pastry with an egg coating obtained by whisking the egg and water. You won't need to use all of the egg wash.
Sprinkle the top of the paste with coarse sugar if desired. I use turbinado sugar.
Slide the strudel into the hot oven and bake for 20 minutes. Reduce the heat to 375 degrees F and continue to cook for an additional 10 to 20 minutes or until the dough is dark golden brown and the filling begins to bubble.
Serve warm with a good vanilla ice cream.
Happy Cooking Time.