Last updated on June 30th, 2018 at 10:30 am
Peaches and Cream Strudel wrapped in puff pastry with a cream cheese and peaches filling and topped with toasted almonds. Perfect summer flavors and a guaranteed winner!
Did I ever tell you that my favorite fruits are peaches? They truly are. I just love a good juicy peach which is why I love this time of year, because they are in abundance, so when hubs came home with a box full of these juicy peaches, I knew I couldn’t let them go to waste.
Which is how this awesome peaches and cream strudel was born. I know you guys are going to ask if you can use canned peaches and the answer is, of course, yes. However, fresh peaches are best and trust me when I say it’s really not that difficult to make the peach filling. I didn’t even bother peeling the peaches. Just cut them up in pieces, transfer them to a small pot, add a bit of sugar and just cook them for about 3 to 5 minutes until they begin to soften a bit and the sugar has dissolved.
You might need to strain the filling, I did because I didn’t want to end up with a soggy strudel. The cream cheese filling is also simple, cream cheese, a bit of sugar, some vanilla and an egg yolk. This recipe will make two strudels but trust me when I say that it will still not be enough because these are the best damn peach strudels ever. No lie!
Trust me, these strudels will make you happy, juicy peaches and a creamy cream cheese filling all wrapped nicely in a puff pastry with some toasted almonds on top? It’s all good! If you want a recipe similar to this to feed a crowd, try out my Mini Peach Strudels or my Mini Blueberry Galettes.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Peaches and Cream Strudel
Ingredients
For Peaches
- 3 large peaches cut into 1 inch pieces
- 1/4 cup sugar
For Cream Cheese Mixture
- 8 oz cream cheese softened at room temperature
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 egg yolk
For Strudels
- 2 sheets puff pastry
- 1 egg for egg wash
- icing sugar optional
- 2 tbsp almonds sliced and toasted
Instructions
- Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper and set aside.
- Prepare the peach filling first by adding the peaches and 1/4 cup of sugar to a smaller pot and cook over medium heat for about 3 to 5 minutes just until all the sugar dissolves and the peaches soften a bit. Remove from heat and strain if there is too much liquid.
- In the bowl of your mixer add the cream cheese and mix until smooth. Add the sugar, vanilla extract, egg yolk to the cream cheese and continue mixing until well combined and smooth.
- Using one puff pastry at a time, place it over a lightly floured surface and roll it out into a 14x12 inch rectangle. Cut slits 1 inch apart from the 2 sides of the puff pastry about 1/3 way in, as seen in the video.
- Spoon about half the cream cheese mixture down the center of the pastry and smooth it out. Next add half the peaches over the cream cheese mixture.
- Starting at one end, fold the pastry strips over the peach mixture, alternating sides until you completely cover the peach mixture. Repeat with remaining puff pastry and ingredients.
- Place the peach strudels onto the prepared baking sheet and brush with the egg wash. Place the baking sheet in the oven and bake for 30 to 35 minutes or until the strudels are golden brown.
- Let the peach strudels cool down for about 5 minutes then dust with icing sugar and top with toasted sliced almonds, if preferred.
- Cut into slices and serve.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Owen Power says
August 23, 2018 at 5:32 pmI’d like to make this a few days ahead of Sunday dinner. Would you recommend to prepare without baking & then freeze it? If so, would you bake from frozen (what temp & how long?), or would you thaw the frozen pastry & bake it according to the instructions in the above recipe/
Nicole Beaulieu says
August 24, 2018 at 9:24 amYou can do that, however I would let it thaw before baking it. The outer layer of the puff pastry might get over cooked while the inside stays cool.
Alice says
August 21, 2018 at 10:49 amHi Jo,
If I wanted to try this strudel with blueberries or cherries, how many cups of fruit would you suggest using. I was thinking 3 cups??
Thanks!
Nicole Beaulieu says
August 22, 2018 at 9:26 am3 cups would be perfect. Enjoy!
Mary Ann says
August 20, 2017 at 6:43 pmI made this recipe tonight and it was a BIG hit!
peaches are really really delicious this year, and this was a great recipe to highlight them
thanks very much
Mary Ann
Joanna Cismaru says
August 20, 2017 at 8:21 pmThat’s great, so glad you liked the strudel!
Dorothy Dunton says
August 20, 2017 at 12:10 pmHi Jo. I look forward to fresh peaches every summer. We live in TN so we get Georgia peaches and they are so good. Made a peach cobbler with some I picked up a week or so ago. There are certain things I always have in the freezer and puff pastry is one of them (spinach is another). This is so quick and easy to make, yet looks really elegant!
Joanna Cismaru says
August 20, 2017 at 8:23 pmIt does, doesn’t it? It looks like we really slaved in the kitchen all day. 🙂
Christina says
August 18, 2017 at 7:07 pmWe just made this and it is delicious! The only thing I did differently was to sprinkle cinnamon sugar over the strudel after the egg wash. Thank you for a wonderful recipe!
Joanna Cismaru says
August 18, 2017 at 8:51 pmMy pleasure, glad you guys enjoyed it!
Leslie says
August 18, 2017 at 9:09 amUmm, Jo, the nutrition box is for a chicken pot pie recipe. Would you fix this please?
Joanna Cismaru says
August 18, 2017 at 9:15 amWhat? I don’t know what you’re talking about! 😉 Thanks, my dear!
Jeni B says
August 18, 2017 at 8:15 amI’ve been getting peaches in my CSA box and this is a great idea for using them, thank you! Can I just say though, it was the serving dish that immediately caught my eye, I love it!
Thanks for another great recipe!
Joanna Cismaru says
August 18, 2017 at 9:16 amMy pleasure!
Piper H. says
August 18, 2017 at 7:09 amJust a quick question or questions: Can you freeze these successfully and if you do, should it be before or after baking? Thanks!
Joanna Cismaru says
August 18, 2017 at 9:17 amYes! I would freeze them before baking, just wrap the strudels with plastic wrap then place them in a ziploc bag and then freeze them.