Peach Strudel

Author: Canadian Living

The flaky, golden brown pastry folded around summer's abundance of fragrant peaches makes this dessert a crowd-pleaser. Serve with vanilla ice cream.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: August 2003

Ingredients

  • 1 egg beaten
  • 1/4 cup sliced almonds
  • 2 tablespoons strained apricot jam
Filling:
  • 4 cups thickly sliced peeled peaches
  • 1/2 cup chopped dried apricot
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon cinnamon
Sour Cream Pastry:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cups cold butter cubed
  • 1/2 cup light sour cream
  • 2 teaspoons lemon juice

Method

Sour Cream Pastry: In large bowl, whisk flour with salt; using pastry blender or 2 knives, cut in cubed butter until mixture resembles fine crumbs with a few larger pieces.

In liquid measure, combine 1/2 cup (125 mL) ice water, sour cream and lemon juice; drizzle over flour mixture, stirring briskly with fork until ragged dough forms.

Press pastry into rectangle. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Filling: Meanwhile, in large bowl, toss together peaches, apricots, sugar, flour, lemon rind and cinnamon; set aside. Line rimless baking sheet with parchment paper; set aside.

On lightly floured surface, roll out pastry into 18- x 10-inch (45 x 25 cm) rectangle. Leaving 2 inches (5 cm) uncovered on all sides, spoon filling lengthwise along centre. Fold short ends over filling; fold sides over until just touching but not overlapping. Transfer to prepared pan. Using fingers or fork, pinch corners to seal. Brush pastry with egg; sprinkle with almonds. Refrigerate until dough is chilled and firm, about 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Bake in centre of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and peaches are tender, 25 to 35 minutes. (Pastry will spread to reveal filling.) Let cool on rack.

Warm strained apricot jam; brush over filling. (Make-ahead: Cover lightly and set aside for up to 24 hours; reheat in 350°F/180°C oven for 20 minutes.)

Nutritional facts Per each of 10 servings: about

  • Sodium 275 mg
  • Protein 6 g
  • Calories 352.0
  • Total fat 17 g
  • Cholesterol 58 mg
  • Saturated fat 9 g
  • Total carbohydrate 47 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peach Strudel

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