BRAIDED PEACH STRUDEL
Make and share this Braided Peach Strudel recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
- Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Nutrition Facts : Calories 226.5, Fat 11.9, SaturatedFat 2.5, Cholesterol 31, Sodium 66.5, Carbohydrate 27.4, Fiber 0.8, Sugar 16.8, Protein 3.1
BRAIDED PEACH STRUDEL
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!
Provided by Allrecipes Member
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
- Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 50 g, Cholesterol 31 mg, Fat 15.2 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 219.2 mg, Sugar 34.1 g
BRAIDED PEACH STRUDEL
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!
Provided by Allrecipes Member
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
- Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 50 g, Cholesterol 31 mg, Fat 15.2 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 219.2 mg, Sugar 34.1 g
PEACH RASPBERRY STRUDEL
Make and share this Peach Raspberry Strudel recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Chop the almonds in a food processor.
- Add the oatmeal and process until the texture resembles coarse cornmeal.
- Add sugars and 1 teaspoon of the cinnamon.
- Process just combine the ingredients.
- Set aside.
- Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
- Place one sheet of phyllo on a clean counter.
- Brush lightly with melted butter to cover the entire sheet.
- Top with a second sheet of phyllo and brush with melted butter.
- Sprinkle about one-fifth of the pecan mixture generously over the top.
- Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
- Sprinkle the remaining pecan mixture over the top of the filo dough.
- Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
- Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
- Cut a piece of baking parchment big enough to fit the strudel.
- Place the strudel seam side down on a baking pan lined with the parchment.
- Brush the tops and sides of strudel with remaining melted butter.
- Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
- Bake in a preheated 375ºF oven for 25 to 30 minutes.
- Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.
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PEACH STRUDEL RECIPE - BROWN EYED BAKER
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4.2/5 (30)Total Time 1 hr 15 minsCategory DessertCalories 376 per serving
- Adjust oven rack to lower-middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
- Place a silicone mat or a piece of parchment on your work surface. Place a sheet of phyllo on the mat or parchment, with the long side facing you. Brush the sheet of phyllo with melted butter and sprinkle with 1 teaspoon of the sugar. Repeat with the remaining four sheets of phyllo, stacking them on top of one another.
- Place the filling in a 3-inch-wide strip about 2½ inches from the bottom and 2 inches from each side of the phyllo (if you are using the smaller size phyllo, use half of the filling and repeat the steps with additional phyllo). Fold the short sides of phyllo over the filling. Then fold the bottom of the phyllo over the filling and very gently roll the strudel loosely.
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