A quick and easy summer dessert can take only minutes to prepare with some store-bought puff pastry on hand. Perfect for when summer fruits are at their best and time is in short supply. What a fantastic take along to a sunny day cookout or picnic too.
1 lb frozen puff pastry, thawed
On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.
Mix together:1/2 cup sugar
1/2 tsp cinnamon
1/4tsp freshly grated nutmeg
1 tbsp corn starch
Toss together with:6-8 fresh peaches, thickly sliced
Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seems together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well. Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.
Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together:
1 egg
2 tbsp water
You will not need to use all the egg wash. Sprinkle the top of the pastry with coarse sugar. I use
turbinado sugar
Pop the strudel into the hot oven and bake for 20 minutes. Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble. Serve warm with some good vanilla ice cream.
Notes
Source recipes -Here-
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