Braided Peach Strudel Recipes

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BRAIDED PEACH STRUDEL



Braided Peach Strudel image

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

1 egg
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well-drained
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 teaspoon vanilla extract
1/2 of a 17 . 3-ounce package of pepperidge farm puff pastry sheet, thawed (1 sheet)
2 tablespoons coarse sugar or 2 tablespoons granulated sugar

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



Braided Peach Strudel image

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

1 egg
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
⅓ cup brown sugar
1 tablespoon all-purpose flour
¼ cup chopped pecans
1 teaspoon vanilla extract
½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar

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



Braided Peach Strudel image

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

1 egg
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
⅓ cup brown sugar
1 tablespoon all-purpose flour
¼ cup chopped pecans
1 teaspoon vanilla extract
½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar

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



Peach Raspberry Strudel image

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

1/2 cup whole almond, toasted
3/4 cup oatmeal
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons cinnamon
3 medium peaches, peeled and cut into 1/4 inch dice
1/2 pint fresh raspberry
1/2 teaspoon vanilla extract
6 sheets phyllo dough
6 tablespoons melted butter

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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