Peaches and Cream Strudel wrapped in puff pastry with a cream cheese and peaches filling. Topped with toasted almonds and absolutely perfect for summer!Â
Peaches And Cream Strudel
Trust me, these strudels will make you happy. How can they not with juicy peaches and a dreamy cream cheese filling all wrapped nicely in a puff pastry with some toasted almonds on top? My favorite fruit are peaches and with summer right around the corner I couldn’t think of a better recipe to share with all my lovely readers!
What Is Strudel?
Strudel is a layered puff pastry originally from Germany that’s typically filled with sweet fruits like apples, berries, apricots, or plums. You may be most familiar with apple strudel, the most famous of the bunch, but if you’ve never thought of introducing some peach to the mix then I am here to deliver your new favorite dessert!
What Is Puff Pastry?
Puff pastry is a flaky pastry dough that is made up of light little layers of pastry suspended between layers of butter. I usually abide by the homemade is always better rule, but in this case store bought works just as well. Look for some in the freezer section of the grocery store.
Ingredients In Peach And Cream Strudel
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Peaches
- Peaches –Â I used fresh today cut into 1 inch pieces but feel free to use canned if that’s all you have on hand.
- Sugar –Â I used white sugar today as I wanted this filling flavor to be light and clean.
Cream cheese filling
- Cream cheese –Â Softened at room temperature.
- Sugar –Â I used regular granulated white sugar for this filling.
- Vanilla –Â Vanilla extract is such an important ingredient in lots of baking recipes, it’s a little flavor secret weapon.
- Egg –Â We’re just using the egg yolk today.
Strudels
- Puff pastry –Â Store bought works great for this recipe so save yourself some time and pick it up at the grocery store.
- Egg –Â 1 egg for egg wash to create a beautiful golden brown crust.
- Almonds –Â Sliced and toasted.
- Sugar –Â We’re just dusting some icing sugar on top as a totally optional garnish.
How To Make Peaches And Cream Strudel
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat your oven:Â To 375 F degrees. Line a baking sheet with parchment paper and set aside.
- Prepare the peaches:Â 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.
- Prepare the cream cheese filling:Â 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.
Assembly
- Prime the puff pastry: Using one puff pastry at a time, place it over a lightly floured surface and roll it out into a 14×12 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.
- Assemble the strudels:Â Spoon about half the cream cheese mixture down the center of the pastry and smooth it out and 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.
- Bake the strudels: 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.
- Finish the dish:Â 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.
How To Prepare Egg Wash
Egg wash provides some color and structure to your finished baked good, I’ve provided a really basic and simple recipe for egg wash below.
- 1 egg beaten in a bowl thoroughly with a fork.
- Add 2 tablespoons of water and a small pinch of salt and combine well.
- Then just brush it over your strudel! Simple as that.
What Else Can I Use In My Strudel?
There’s so many ways you can play around with strudel to find what flavors work best in your kitchen!
- If you want a recipe similar to this to feed a crowd, try out my Mini Peach Strudels or my Mini Blueberry Galettes.
- The classic Apple Strudel!
- Looking for a savory filling? These Mushroom And Leek Strudels will knock your socks off.
- Substitute apricots, cherries, or plums in place of the peaches for this recipe.
Tips For Making The Best Strudel
- You might need to strain the filling, I did because I didn’t want to end up with a soggy strudel.
- I didn’t even bother peeling my peaches! So feel free to keep it simple, easy, and tasty.
- If all you can find are chopped blanched almonds at the store, just toast them at 350 F degrees for 3 – 4 minutes.
Can I Make This Strudel Ahead?
Yes you can! You can store this recipe in the fridge or freezer. Place it inn an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
Freezing strudel
If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.
Craving More Peaches? Try These Recipes:
- Peach And Blueberry Galette
- Grilled Peach And Prosciutto Flatbread
- Perfect Peach Pie
- Peach And Cherry Tarts
- Mini Peach Strudels
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Peaches and Cream Strudel
Ingredients
For Peaches
- 3 large peaches cut into 1 inch pieces
- 1/4 cup sugar
For Cream Cheese Mixture
- 8 ounce cream cheese softened at room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
For Strudels
- 2 sheets puff pastry
- 1 egg for egg wash
- icing sugar optional
- 2 tablespoon 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.
This recipe is outstanding! It’s very impressive but easy to make. My husband, who is not a sweets eater, asked for this for his birthday instead of a cake! Rave reviews by mom and brother, as well.
So glad you guys liked it!
Jo, this is an excellent recipe. The strudel was so delicious! Next time, I might try adding just a tiny bit of almond extract – maybe 1/8 teaspoon – to enhance the peaches and cream cheese filling. Any leftover strudel reheats beautifully in a 350 degree oven for 5 – 8 minutes so the pastry is nice and crispy.
So glad you liked it!
If I use the canned peaches how many do I use
Same weight as called for in the recipe! Drained.
I’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/
You 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.
Hi 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!
3 cups would be perfect. Enjoy!
I 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
That’s great, so glad you liked the strudel!
Hi 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!
It does, doesn’t it? It looks like we really slaved in the kitchen all day. 🙂
We 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!
My pleasure, glad you guys enjoyed it!
Umm, Jo, the nutrition box is for a chicken pot pie recipe. Would you fix this please?
What? I don’t know what you’re talking about! 😉 Thanks, my dear!
I’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!
My pleasure!
Just a quick question or questions: Can you freeze these successfully and if you do, should it be before or after baking? Thanks!
Yes! I would freeze them before baking, just wrap the strudels with plastic wrap then place them in a ziploc bag and then freeze them.