Peach Strudel

By The Canadian Living Test Kitchen

24 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	352352 cal
pro	6 g6g pro
total fat	17 g17g total fat
sat. fat	9 g9g sat. fat
carb	47 g47g carb
fibre	3 g3g fibre
chol	58 mg58mg chol
sodium	275 mg275mg sodium
% RDI:	-
calcium	55 calcium
iron	1212 iron
vit A	2222 vit A
vit C	77 vit C
folate	1616 folate

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

Ingredients

1 egg , beaten1 1eggeggs, beaten
1/4 cup sliced almonds 1/4 1/4cup cupsliced almonds
2 tbsp strained apricot jam 2 2tbsp tbspstrained apricot jam
Filling:
4 cups thickly sliced peeled peaches 4 4cups cupsthickly sliced peeled peachepeeled peaches
1/2 cup chopped dried apricots 1/2 1/2cup cupchopped dried apricotdried apricots
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
Sour Cream Pastry:
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
3/4 cup cold butter , cubed3/4 3/4cup cupcold butter, cubed
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
2 tsp lemon juice 2 2tsp tsplemon juice

Preparation

Sour Cream Pastry: In large bowl, whisk flour with sa< 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.)

Source : Canadian Living Magazine: August 2003