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side view shot of peaches and cream strudel topped with sliced almonds and raspberries on a wooden plank
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4.5 from 16 votes

Peaches and Cream Strudel

Peaches and Cream Strudel wrapped in puff pastry with a cream cheese and peaches filling. Topped with toasted almonds and absolutely perfect for summer! 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: peach strudel, peaches and cream strudel
Servings: 16
Calories: 269kcal


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


  • 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 will yield 2 peaches and cream 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 as stated in the recipe.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 269kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 126mg | Potassium: 113mg | Fiber: 1g | Sugar: 9g | Vitamin A: 330IU | Vitamin C: 2.1mg | Calcium: 25mg | Iron: 1mg