Peach Strudel
User Reviews
4.4
Peach Strudel
Description
Peach Strudel blends tender slices of fresh peeled and pitted peaches with brown sugar, flour, chopped pecans, vanilla extract, and cinnamon to create a flavorful filling. This mixture is spread in a strip on stacked phyllo dough sheets that are individually brushed with melted butter and sprinkled with sugar. Folding and rolling the phyllo around the filling forms a loose strudel shape that bakes into a golden, crisp pastry.
The baking at a high temperature crisps the thin phyllo layers, providing a flaky, buttery exterior that contrasts with the juicy, spiced peach filling. The pecans add a subtle crunch and nutty taste within the warm fruit. This dessert can be served warm or at room temperature as a sweet finish to a meal.
Using parchment or a silicone mat helps with rolling the delicate phyllo. Sweetened melted butter brushed between layers aids crispness and browning. The recipe yields one large or two small strudels depending on phyllo size used.
Ingredients
For the Filling:
- 20 ounces peach peeled, pitted and cut into 1/8-inch slices, fresh
- ⅓ cup brown sugar
- 1 tablespoon all-purpose flour
- ⅓ cup pecans chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the Strudel Assembly:
- 5 phyllo dough thawed (use 14x18-inch phyllo for 1 large strudel; use 9x14-inch phyllo for 2 small strudels, sheets
- 5 tablespoons butter melted, unsalted
- 2 tablespoons granulated sugar
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
- Stir together the peaches, brown sugar, flour, pecans, vanilla extract and cinnamon; 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.
- Place the strudel, steam-side down, on the baking sheet. Brush with the melted butter and sprinkle with sugar. Cut four 1-inch-long vents in the top of the strudel. Bake until golden brown, 15 to 20 minutes. Place the baking sheet on a cooling rack and allow to cool until warm, about 30 minutes.
Notes
- Nutritional values are based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (large or 2 small strudels)
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 55mg | 2% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 34mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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