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This delicious Peach Strudel is wrapped in puff pastry with a cream cheese and peach filling. Topped with toasted almonds and sprinkled with a little bit of icing sugar, this peach strudel is absolutely perfect for summer!
Easy Peach Strudel Recipe
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 puff pastry with some toasted almonds on top? Peaches are my favorite fruits and over the years, I’ve created some delicious recipes like my Perfect Peach Pie, Peach Cobbler or Peach Galette, but this strudel is one of my favorites because not only is it delicious but it’s so easy to make!
This peach strudel is perfect for this time of year when peaches are in abundance, so take advantage of it and let’s make some strudels.
Why You’ll Love This Peach Strudel
- Incredibly Easy To Make. While I used fresh peach since they’re in season, you can use canned peaches for an even easier and faster dessert.
- Easily Customizable! Don’t like peaches? No problem, use your favorite fruit or berries. Try strawberries, apples, or pumpkin!
- Crowd Pleaser! This Peach Strudel is perfect for kids and adults alike. Have a slice in the morning with a cup of coffee for a truly special breakfast.
- Peaches – I used fresh today cut into 1 inch pieces but feel free to use canned if that’s all you have on hand. If you’re using canned peaches, no need to add the extra sugar.
- Sugar – I used white sugar today as I wanted this filling flavor to be light and clean.
Cream Cheese Filling
- Cream cheese – Softened at room temperature.
- Sugar – I used regular granulated white sugar.
- Vanilla – Vanilla extract is such an important ingredient in lots of baking recipes, it’s a little flavor secret weapon.
- Egg – We’re just using the egg yolk.
- Puff pastry – Store bought works great for this recipe so save yourself some time and pick it up at the grocery store.
- Egg – 1 egg for egg wash to create a beautiful golden brown crust.
- Almonds – You’ll need sliced almonds. You can either toast them and sprinkle them at the end over the strudels, or if they’re not toasted you can sprinkle them over the strudels before they go in the oven.
- Sugar – We’re just dusting some icing sugar on top as a totally optional garnish.
Prep The Oven
Before starting anything you’ll need to preheat your oven to 375°F (190°C).
Prepare The Peaches
I used fresh peaches which I just cut in small pieces. I did not peel them, but feel free to do so, however, you won’t really be able to tell the difference if using peeled peaches versus unpeeled.
Next, you’ll need to add the peaches to a small saucepan along with ¼ cup of sugar. You’ll need to cook them over medium heat for about 5 minutes, just until the sugar dissolves and the peaches soften. Once cooked, remove the saucepan from heat and strain them if there’s too much liquid. Allow them to cool to room temperature.
Make The Cream Cheese Filling
You’ll first need to put the cream cheese in a bowl and mix it until smooth. Next, you’ll want to add the sugar, vanilla extract, egg yolk and continue mixing until the cheese filling is nice and smooth.
Prepare The Puff Pastry
This step is only necessary if you need to roll out your puff pastry, so depends if you’re using sheets or blocks. If you have blocks, you’ll need to roll them out on a lightly floured surface into a 14×12-inch rectangle, then place it on a piece of parchment paper that will fit on your baking sheet. Otherwise, if you have puff pastry sheets, just place it on a piece of parchment paper.
Assemble The Peach Strudels
Before actually assembling the strudels, you’ll need to cut slits 1 inch apart from the 2 sides of the puff pastry about 1/3 way in, as seen in the video. Next, you’ll want to spoon about half the cream cheese mixture down the center of the pastry and smooth it.
All that’s left to do is to fold up the sides. Starting at one end, fold the pastry strips over the peach mixture, alternating sides until you completely cover the peach mixture.
Bake The Strudels
Lift the strudels gently by using the parchment paper to lift them and place them on a baking sheet. Brush them generously with egg wash then sprinkle with almond slices. Transfer the baking sheet to the oven and bake for 30 to 35 minutes or until the strudels are golden brown.
What Is A 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 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.
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, a pinch of salt and stir well.
- Then just brush it over your strudel! Simple as that.
- Make sure to strain the filling, so you don’t end up with a soggy strudel.
- Don’t bother peeling the peaches, you won’t notice a difference. Keep it simple, easy and tasty!
Can I Make This Strudel Ahead?
Yes you can! You can store this peach strudel in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
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°F as stated in the recipe.
Craving More Peaches? Try These Recipes:
- 3 large peaches (cut into 1 inch pieces)
- ¼ cup sugar
For Cream Cheese Mixture
- 8 ounces cream cheese (softened at room temperature)
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 sheets puff pastry
- 1 large egg (for egg wash)
- 1 tablespoon icing sugar (optional)
- 2 tablespoons almonds (sliced and toasted)
- Preheat the oven to 375°F.
- Prepare the peach filling first by adding the peaches and ¼ 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 14×12 inch rectangle. Cut slits 1 inch apart from the 2 sides of the puff pastry about ⅓ way in, as seen in the pictures. 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. Sprinkle with almonds. 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 will yield 2 peach strudels.
- There is no need to peel the peaches, but feel free to do so if so desired. Canned peaches can also work for this recipe.
- 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°F as stated in the recipe.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.