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Freshly baked peach strudel
Simple and delicious peach strudel made with puff pastry

Peach Strudel

Author: Flavelo
Recipes Cakes and Desserts
Although classic Hungarian strudel is made from stretched dough, the 'lifesaver' of modern households is puff pastry. The technique here relies on the power of steam: during baking, the water in the butter between the pastry layers turns to steam and pushes the layers apart, creating the characteristic thousand-layer structure. Due to the juiciness of peaches, binding the moisture with breadcrumbs is crucial so the pastry doesn't get soggy.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Pastry brush (for glazing)
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten (Wheat)
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 200°C (conventional). Dice the peaches and toss with the sugars and lemon juice.

Tip: The hot oven (heat shock) is needed for the puff pastry to rise. The sugared peach releases juice; let this stand for 5-10 minutes.
2 ✓

Unroll the pastry. Sprinkle a strip of breadcrumbs down the middle.

Tip: The function of the crumbs is 'insulation': it protects the bottom pastry layer from becoming soggy.
3 ✓

Squeeze the juice from the peaches (do not pour onto the pastry!) and pile onto the crumbs.

Tip: Boil the squeezed juice into a syrup; it will be divine when serving!
4 ✓

Fold the pastry edges over, press the ends down. Turn over so the seam is underneath. Brush with beaten egg and score the top.

Tip: The egg gives the shine (Maillard reaction proteins). The cuts function as 'chimneys': steam escapes here, so the pastry doesn't burst.
5 ✓

Bake for 25-30 minutes until golden brown. If it browns too much, reduce heat to 180°C.

Tip: It's ready when the bottom is also crisp (lift carefully).
6 ✓

Slice when lukewarm.

Tip: When hot, the filling may still be runny; it thickens back up during cooling (due to pectin).

Recipe FAQ

Why did the juice leak out?
There was too much peach juice, or you didn't seal the edges well. Prick the top so the steam can escape!
Can I use frozen pastry?
Yes, but defrost in the fridge before use. Do not microwave, as the butter will melt out of it!

Ingredients

  • 1 pack Fresh puff pastry (chilled)
  • 500 g Peaches (stoned and sliced)
  • 80 g Caster sugar
  • 1 pack Vanilla sugar
  • 2 tbsp Lemon juice
  • 50 g Breadcrumbs (or crushed biscuits)
  • 1 Egg (for glazing)