Go Back
+ servings
close up of the freshly baked peach strudels
Print Recipe Add to Collection
4.88 from 8 votes

Mini Peach Strudels

Mini Peach Strudels – perfect way to use up those leftover peaches in the summer. Pretty impressive too!
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: peach strudels, strudel recipe
Servings: 8
Calories: 309kcal


  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon honey
  • cup milk
  • 1 egg
  • 8 tablespoon butter unsalted, 1 stick
  • 1 teaspoon active dry yeast
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large peaches


  • Warm up half the milk in a microwave for 20 seconds. To the milk add the honey and a couple tablespoons of flour. Mix it all well, then add the yeast. Whisk it all well together and let it sit for half hour.
  • After half hour the dough starter should be doubled in size. Add the dough starter to the mixer bowl, and add the egg, and half the sugar. Mix it well until it's well incorporated. Add the flour to the bowl, the butter, vanilla extract, the remaining milk, salt and mix well on medium speed for a couple minutes. The dough should be soft and pliable. Form in a ball and let it rise in a warm spot.
  • Wash the peaches and peel them and remove the pits. Cut them up in slices, they don't have to be too thin. In a small sauce pan add the peaches and 1/4 cup of sugar. Turn the heat to medium and cook the peaches for about 5 minutes. Let the peaches cool completely.
  • After the dough has doubled in size, cut it in 8 equal pieces and roll each one of them up in a ball.
  • et them rest for another half hour and they will double in size.
  • Preheat oven to 375 F degrees.
  • After half hour, take one of the balls, and roll it out into a rectangle about 6 inches wide and 6 inches long. Place a heaping tablespoon of the peach filling into the middle of the rectangle, and fold one of the sides over the filling. Use a fork to seam the dough. Now take a pair of scissors and cut the other third of the dough into thin strips.
  • Take each long strip and fold it over the roll and tuck it in underneath. Continue this with the remaining dough and peaches. Place them on a cookie sheet lined with a silpat or parchment paper and let them rest for about 10 minutes.
  • Before baking brush each strudel with egg wash and bake for about 30 minutes or until golden brown.


Serving: 1strudel | Calories: 309kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 160mg | Potassium: 184mg | Fiber: 2g | Sugar: 19g | Vitamin A: 615IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg