Am I the only one that bought wayyy too many peaches at the farmer’s market?? They just looked so good, right?! Peaches out the wazoo! I thought about making peach pie, but I didn’t have the time/energy to make pie crust so I made peach strudel instead. Puff pastry to the rescue! =) Have I mentioned before how much I love puff pastry? I love pie crust too but puff pastry is almost irresistible to me with all it’s flaky goodness! You can imagine how much I loved toaster strudels as a kid…I was out of control ;). This strudel is reminiscent of toaster strudels but way better! Lightly sweetened fresh peaches, wrapped in flaky puff pastry and topped with a powdered sugar glaze…what’s not to love? One of the easiest and tastiest desserts I’ve made in a while! Enjoy!
{Easy} Fresh Peach Strudel
1 egg
1 tbsp water
4 medium peaches, peeled, pitted and sliced
1/3 cup brown sugar
1 tbsp all-purpose flour
1 teaspoon vanilla extract
1 sheet puff pastry, thawed (1/2 of a 17.3-ounce package)
1/2 tbsp turbinado sugar
1/2 cup powdered sugar
1/8 tsp vanilla
1/8 tsp almond extract
1 tsp milk
1. 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.
2.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14×12-inch rectangle. Place on baking sheet lined with parchment paper. 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.
3. Bake in preheated oven for 30-40 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
4. Combine powdered sugar, vanilla, almond extract, and milk in small bowl and stir until smooth. Drizzle over cooled (but still slightly warm) pastry.
*adapted from Campbell’s Kitchen
