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Before you jump to Peaches and Cream Strudel recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.
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Yogurt is a snack many individuals take for granted. Sometimes people elect to eat yogurt over a balanced lunch which is not the right idea. You cannot beat yogurt any time it comes to a healthy snack though. It is a protein-rich resource of nutritious vitamins and minerals. Easily digestible, yogurt can also help your digestive system work correctly depending upon the culture used to make it. Fast hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent way to enjoy a flavorful snack without having too much sugar.
You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to peaches and cream strudel recipe. You can cook peaches and cream strudel using 9 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Peaches and Cream Strudel:
- Get medium peaches
- Prepare + 3 tbsp. sugar, divided
- Get cream cheese, softened to room temperature
- Provide vanilla extract
- Provide large egg + 1 large egg yolk, at room temperature, divided
- Provide puff pastry, thawed
- Use Cinnamon Sugar, for topping
- Get Confectioners Sugar, for topping
- Take Sliced Almonds, for topping
Instructions to make Peaches and Cream Strudel:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- Begin by chopping up the peaches and placing them in a medium saucepan. You can peel them first of you'd like, we didn't. To the saucepan, stir in 3 tbsp of sugar and turn the heat to medium. Cook for just 3-5 minutes, until the sugar has dissolved and the peaches have softened slightly. Remove from heat and drain any excess fluid. Set aside.
- Make the cream cheese filling by placing the cream cheese and sugar in a medium bowl and mixing together using a hand mixer. Then mix in the 1/4 cup sugar, vanilla extract and egg yolk. Once combined, set this aside.
- On a lightly floured surface, place the puff pastry sheet and sprinkle flour lightly over the top of it as well. Roll it out into a rectangle that's roughly 12x14 in shape. Using a pizza cutter or pizza scissors, start cutting slits into both sides of the puff pastry. They should go diagonally up starting at the bottom of each side and each should be about 1 inch thick. They should go about 1/3 of the way towards the center, as you want plenty of room in the center for the filling.
- Place four more small slits (2 at the bottom and 2 at the top) just straight up roughly on the edges of where the center is. Spoon the cream cheese mixture down the center of the puff pastry and spread it out evenly, leaving an inch or so of space at each end. Then spoon the peaches over the top of the cream cheese.
- Fold the bottom piece up and over onto the top of the peach mixture to help deal the bottom, then begin at one end of the bottom diagonal slits and fold each strip diagonally over the peach mixture. Alternate sides to give it a braided look. Before doing the last two, fold the top piece up and over to deal the other end, then lay the last two diagonal pieces over it.
- Beat the remaining egg in a small bowl and use a pastry brush to brush the egg wash over the top of the pastry. Then lightly sprinkle the top with cinnamon sugar.
- Bake for 25-30 minutes, until the pastry is golden brown. Once it's done, allow it to cook for 5 or so minutes, then dust with confectioners sugar and top with sliced almonds if you'd like.
- Slice into pieces and serve. Refrigerate any leftovers. To reheat leftovers, place in a 350°F oven for just 5 or so minutes, so it will be warm and crispy.
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