Fresh Peach Strudel Recipes

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

MINI PEACH PHYLLOTARTS

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!

PEACH RASPBERRY STRUDEL

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.