What to do with all those left over peaches and you want something a little different then peach cobbler again? I found this simple, yet fancy-looking peach strudel recipe. It was a great dessert after an evening of eating out with friends. I liked that it wasn't too sweet.
Peach Strudel
1
egg
1 T
water
6 medium ripe peaches, sliced thin or diced
1/3 C
brown sugar
1 T flour
1/4 C
chopped pecans (optional)
1 tsp
vanilla
Cinnamon and nutmeg to taste
1 sheet puff pastry, thawed but still chilled
2 T raw sugar
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, vanilla, cinnamon and nutmeg in a
large bowl.
Unfold the
pastry sheet on parchment paper. Roll the pastry sheet into a
14x12-inch rectangle. Spoon the peach mixture lengthwise down the center
of the pastry. You may have extra peaches. 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 raw sugar. Place the pastry onto a baking sheet (if you unfolded the pastry on the parchment paper, the transfer to the baking sheet will be easier).
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
















