Peach Strudel

Recipes with puff pastry are typically my favourite; I love the crunchy layers of delicate pastry, the delicate juicy fruit filling and the hint of sweetness from the sugary glaze; peach if you’ve figured it out yet is my favourite fruit and I bow down to it time after time, respecting it’s lovely texture and it’s juicy sweetness. I don’t think there is a fruit that compares to all the good feelings I get from enjoying a peach.

Having said that, if you’ve ever made puff pastry from scratch you’ll know exactly how labour intensive it is; it takes about 1 ½ hours plus to incorporate the butter into the layers, wrapping, chilling, rolling and folding…. You get the idea ~ it takes forever!

There is a lot of excellent national brand puff pastry dough on the market including some decent and affordable generic or no name brands. I accidentally stumbled on a fabulous Greek product in the international freezer section called Alfa Pasty; it’s a Fillo Puff and I’ve never looked back! Homemade does not come close to its silky feel and even high-rise in the oven. 

Although we’re skipping actually making the dough there is still a lot of work to be had!



2 to 3 large sized ripe peaches blanched (optional: one extra sliced up peach and set aside to top on the puff pastry during assembly)

½ tsp cinnamon

Pinch of nutmeg

Splash or two of cognac or brandy

 Optional:  Depending on the sugar content of peaches; add a tablespoon or two of granulated white sugar.  You can add a tablespoon of flour to it, to thicken it, but personally I prefer not adding any at all.  This is a personal decision.


Blanch peaches for a minute in boiling hot water and immediately put in a water bath to stop the cooking process.

Remove skin and pit and slice or chop peaches to desired size.

Add cinnamon, pinch of nutmeg and a couple of splashes of cognac or brandy.  Mix well. Cover and let marinade for 24 hours.



½ cup melted butter

1 roll of thawed out pastry dough

Silicone baking mat or parchment paper


Brush a generous amount of butter on the entire surface of the puff pastry.

Envision the sheet of puff pastry in thirds. Working on the center third spread marinated peaches evenly throughout leaving about an inch border on both ends. Layer peach slices if desired randomly throughout the center for extra fruity flavour.

Score and make even cuts on each other third; a baking ruler comes in handy so that the cuts are even on both sides; making ‘tassels’.

Starting at one end fold over the dough onto the center fill and using your finger flip the ‘tassels’ of dough one on top of the other, alternating left and right insuring both tassels meet on the center top and that the filling is not exposed.  

Finish off the raw edge in the same fashion you started.

Brush melted butter over the enter pastry including the sides.

Follow the manufacturer’s baking instructions.

Remove from oven and cool then drizzle the sugar glaze (recipe below) on top and enjoy!



1 cup of sifted icing sugar

2 to 3 tbsp water or milk

1 tsp vanilla


In a bowl add tsp of vanilla and add a tablespoon of liquid 1 tablespoon at a time until you reach the desired consistency.

You just can’t mess the glaze up; if it’s too runny add more sugar, or too thick a drop or two of water until it’s just right.

I use a teaspoon to drizzle on top, but hold the glaze over the bowl until it’s flowing in a thin stream and then wave the spoon over the pastry in a nice even stream avoiding globs of glaze.

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