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Peaches and Cream Strudel
Peaches and Cream Strudel

Before you jump to Peaches and Cream Strudel recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily offers many benefits and is becoming a more popular way of living. The overall economy is affected by the number of individuals who are dealing with health problems such as hypertension, which is directly associated with poor eating habits. While we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. Most people typically assume that healthy diets demand a great deal of work and will significantly change how they live and eat. It is possible, though, to make some minor changes that can start to make a good impact on our everyday eating habits.

The first change to make is to pay more attention to what you buy when you do your food shopping as it is likely that you are inclined to pick up many of the things without thinking. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before getting it? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.

We hope you got benefit 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 do it.

The ingredients needed to cook Peaches and Cream Strudel:
  1. You need 2 medium peaches
  2. Prepare 1/4 cup + 3 tbsp. sugar, divided
  3. Use 6 oz. cream cheese, softened to room temperature
  4. Get 1 tsp. vanilla extract
  5. Provide 1 large egg + 1 large egg yolk, at room temperature, divided
  6. You need 1 sheet puff pastry, thawed
  7. Use Cinnamon Sugar, for topping
  8. You need Confectioners Sugar, for topping
  9. Take Sliced Almonds, for topping
Steps to make Peaches and Cream Strudel:
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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