Sunday, September 11, 2011


I love strudel, I have to say Apple Strudel is the most known however I thought it should work with any other fruit and I love Peaches so this is my version. The original strudel does not have cream cheese filling so i decided to give a try I always find some strudels are so sweet that it takes away from the taste of the actual fruit with this one, the cream cheese filling gives it a nice sweetness and taste but you hardly know is there. ENJOY.

1 Box of Puff Pastry ( will make 2 strudels) room temperature ( overnight in refrigerator)
5 sliced peaches fresh peaches
1/2 teaspoon of cinammon
2 Tablespoons of Brown sugar
1 tablespoon of flour
1/2 cup of chopped pecans( toasted)
1/3 cup of raisins (more if you like and need them)
1/4 teaspoon almond extract
1/4 teaspoon of nutmeg
1 tablespoon of lemon juice
pinch of salt

Cream Cheese filling:
1/4 cup of powdered sugar
1 tablespoon of vanilla
1 egg
1/4 teaspoon almond extract
1 box of regular or light cream cheese ( room temperature)

for a nice caramel color on the strudel!
3 tablespoons of milk
2 tablespoons of sugar 

DIRECTIONS: Preheat oven 375 degrees

With an Electric beater, beat the cream cheese add the vanilla, almond extract and slowly add the powdered sugar. Beat until light and fluffy set aside.

In a bowl mix all ingredients the sliced peaches, cinnamon, sugar, flour, nutmeg, almond extract, lemon juice and pinch of salt set aside for 5 minutes.

On a light floured surfaced take the puff pastry and with rolling pin roll to 9 inches long approximately. Take the cream cheese filling with a spoon and spread throughout the whole puff pastry like you are spreading pasta sauce on pizza dough, then place the peaches in the middle of the dough, leave space so you can roll the top and bottom. On top of the peaches you will sprinkle with the pecans and raisins.  Place one end of the puff pastry on top of the peaches then do the same with the bottom part until it's completely covered use a little bit of milk to glue the dough together, Brush with the milk wash on top and sprinkle with regular sugar. Repeat process with the second puff pastry. Remember to take a knife and cut along the top of the strudel to let steam out while is baking. Bake for 40-42 minutes until is nice golden. Take out and enjoy warm if possible. It freezes well for about a week. ENJOY.

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