Home > Recipes > Desserts > Pastries > Peach Strudel
by Michelle
August 24, 2012 (updated Feb 8, 2019)
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4.41 (35 ratings)[donotprint]
I can’t believe that we’re already nearing the end of August, which means summer is almost over and the bounty of fresh fruit that has been at our disposal for the last four months is going to start dwindling. I’m taking advantage of every last bushel that I can before everyone’s attention shifts to apples, pears and pumpkin. A few years ago my Chief Culinary Consultant and I went to Hofbrauhaus here in Pittsburgh not long after its grand opening. We stuffed ourselves full of beer, soft pretzel appetizers, schnitzel sandwiches the size of my head and, I’m pretty sure, more beer. Which is why I shocked myself when I readily accepted a dessert menu even though I could barely breathe. (It must have been the beer talking.) New restaurant, must have dessert – right?! We very smartly decided to share something and settled on the apple strudel. To say it was amazing would be an understatement. Flaky layers of pastry wrapped warm, soft and slightly spiced apples, served with vanilla and raspberry sauces. When I was thinking about how I could use up some of my peaches, my Chief Culinary Consultant reminded me of that epic dessert, and I set out to make a peach version. And make it, I did.
I truly anticipated a strudel would take me all day and be a giant headache. It couldn’t have been more the opposite. I was astounded to find that I could make and bake a beautiful, flaky strudel in about an hour. I sliced up some peaches and threw them together with some sugar, spices and thickener, a la pie filling. To make the strudel, all you need to do is stack up some phyllo dough that you brush with butter and sprinkle with sugar. Add the filling, roll it up, and pop it in the oven.
In less than an hour, you’ll have a gorgeous, delicious strudel that will totally impress. I don’t know about you, but I can’t resist anything that involves buttery, flaky layers. Throw in some peaches and you have a perfect late-summer dessert.
One year ago:Honey Fig Scones
Two years ago: Lemon BarsThree years ago: Blueberry-Buttermilk Scones
Four years ago: Croissants[/donotprint]
Peach Strudel
Yield: 4 servings (large or 2 small strudels)
Prep Time: 1 hour hr
Cook Time: 15 minutes mins
Total Time: 1 hour hr 15 minutes mins
A delicious recipe for a fruit dessert
4.41 (35 ratings)
Print Pin Rate
Ingredients
For the Filling:
- 20 ounces fresh peaches, peeled, pitted and cut into 1/8-inch slices
- ⅓ cup brown sugar
- 1 tablespoon all-purpose flour
- ⅓ cup chopped pecans
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the Strudel Assembly:
- 5 sheets phyllo dough, thawed (use 14x18-inch phyllo for 1 large strudel; use 9x14-inch phyllo for 2 small strudels)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Instructions
Adjust oven rack to lower-middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
Stir together the peaches, brown sugar, flour, pecans, vanilla extract and cinnamon; set aside.
Place a silicone mat or a piece of parchment on your work surface. Place a sheet of phyllo on the mat or parchment, with the long side facing you. Brush the sheet of phyllo with melted butter and sprinkle with 1 teaspoon of the sugar. Repeat with the remaining four sheets of phyllo, stacking them on top of one another.
Place the filling in a 3-inch-wide strip about 2½ inches from the bottom and 2 inches from each side of the phyllo (if you are using the smaller size phyllo, use half of the filling and repeat the steps with additional phyllo). Fold the short sides of phyllo over the filling. Then fold the bottom of the phyllo over the filling and very gently roll the strudel loosely.
Place the strudel, steam-side down, on the baking sheet. Brush with the melted butter and sprinkle with sugar. Cut four 1-inch-long vents in the top of the strudel. Bake until golden brown, 15 to 20 minutes. Place the baking sheet on a cooling rack and allow to cool until warm, about 30 minutes.
Notes
Nutritional values are based on one serving
Calories: 376kcal, Carbohydrates: 45g, Protein: 3g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 55mg, Potassium: 330mg, Fiber: 3g, Sugar: 36g, Vitamin A: 900IU, Vitamin C: 9.3mg, Calcium: 34mg, Iron: 1.1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published August 24, 2012 — (last updated February 8, 2019)
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48 Comments on “Peach Strudel”
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Michele — Reply
I don’t get how to place peaches or fold the dough. Long side faces me that’s as far as I get. Do I put the 3″ peaches from side to side or top to bottom the how do I fold is it one layer of dough per filling it with peaches?
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Michelle — Reply
Hi Michele, The peaches should go side to side. Hopefully the photos in the post can help with a visual. You will stack 5 sheets of phyllo, brushing each with melted butter and sprinkling with sugar, then you put the peaches on top and close it up as directed. I hope that helps!
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maizan hanim abdul hadi — Reply
Can I use canned peach instead? How should I go about it
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Dru — Reply
Any advice for using canned sliced peaches? I was thinking I could send them for a whirl in the salad spinner then blot dry a little more after that, and then follow your recipe. Because with my schedule I don’t want to waste fresh peaches because I can’t find time to make the strudel 🥹
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Mary — Reply
The peach strudel is amazing! I came across your recipe having phyllo dough and peaches I needed to use. I made the recipe as written, it was easy and turned out great! Thanks!
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Paul — Reply
Tried it made to we’ll see how they taste I used 9 sheets of phyllo each
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Meghan — Reply
Do you think I could leave the skin on the peaches? I feel like the skin is the best part.
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Michelle — Reply
Hi Meghan, I think that would be okay!
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Erica — Reply
Can I freeze this?
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Michelle — Reply
Hi Erica, I’ve never tried freezing it; I’m not sure how flaky it would be when thawed.
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Dyan Paladino — Reply
My mom used to make them and freeze them and pop them in the oven when people would ” drop by” they came out wonderfully.
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Elizabeth Reye — Reply
Tasted wonderful!!! I didn’t bother buttering every sheet for the sake of time – not a problem, still great! It was two giant local peaches to the other ingredients.
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Meriam Waqas — Reply
I made this last night with some Georgia Peaches that were sweet as can be! Turned out amazing with a scoop of butter pecan and some while cream. I used about 20 oz of peaches and 1 Pepperidge Farm phyllo sheet (no need to layer the individual sheets). I baked the log for about 40 minutes at 400 F. I used 1 tsp imitation vanilla and I think, if anything, it came out a bit stronger that I’d have liked. Other than that, it was super tasty and easy!
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Layla — Reply
It was delicious. Next time I will turn down the heat and cook longer because my peaches weren’t all the way soft but the crust was browned.
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oribe — Reply
I have just chosen this site from all other sites to try your peach strudel. It looks awsome. I have made one and it is baking and am wrapping the other first in parchment and then in plastic and put in freezer so I can use later when I have company. Thank you so much and will share with you how it turns out. Only thing I changed was put walnuts instead of pecans
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Karen Gleason — Reply
How did freezing this work, please?
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Ani — Reply
Hi Michelle, I totally love your blog. Really impressive and inspiring. Today I will make the peach strudel, or a bit of a variation of it :) I also have a food blog for three years now, it’s called Vkusnoteka. I will be happy to visit me some time :) Best regards,
Ani -
Ardex Cd Fine Concrete Dressing — Reply
I did something just like this with apples in the fall… peaches sounds delightful!!!
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Home Inspections Chicago — Reply
yummm….. just add some vanilla ice cream!
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Joan — Reply
super easy and delicious. i used 3 good sized peaches and made 2- 9X14 size. i ate it 30 minutes after taking it out of the (not the whole thing, of course!). served with a little whipped cream. you could easily halve the recipe as well.
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Holiday Baker Man — Reply
PERFECT!
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megan @ whatmegansmaking — Reply
I’ve done something similar with apples, but peaches sound wonderful – especially this time of year! :)
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Riley — Reply
Well I know what I’ll be doing this weekend! Maybe with nectarines?
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Patricia Bertola — Reply
Oh this looks so good!! Can’t wait for peaches season here. :)
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Katrina @ Warm Vanilla Sugar — Reply
I’m totally loving this. Peaches are everywhere!
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Jennifer — Reply
Gosh, this looks fantastic. I’ve never made a peach strudel, but I’ve made one with apple before. Looks like I better grab some peaches before the season is over!
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herbivore restaurant — Reply
Really intresting receipt. I have never tried to cook something with peach. I think I will try now!
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Crystal {@phatbakes} — Reply
Beautiful! I can imagine how wonderful that tastes! Yum
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Claire @ Live and Love to Eat — Reply
Ahh I can’t decide between peach crumble, peach cobbler, or this recipe – at least peaches are on sale at Giant Eagle this week! :)
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Mia — Reply
This looks amazing! I’m so bitter about the end of summer and the already decreasing availability of good peaches and cheap berries. How do you store this? Can it be sliced and frozen?
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Michelle — Reply
Hi Mia, I have not tried freezing it. I kept it covered with foil at room temperature.
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Jen of My Tiny Oven — Reply
Best recipes ever this week!! WOW!! This looks amazing!
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Laura Dembowski — Reply
I’m sorry to say I’ve never had strudel. I guess I’ll have to be making some coming up. And eating dessert is always necessary at a restaurant, new or otherwise, no matter how full one is. One of my other more recently discovered tricks after a few too many sleepless nights suffering from eating way to much is taking home a serving or two of dessert. A lot of restaurant desserts travel really well and are just as tasty the next day.
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Kate — Reply
Lovely….I have never made a strudel thinking it would be an all-day activity. I now know differently and am thinking it would be a super treat!
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Mi Vida en un Dulce — Reply
This kind of desserts are so easy to make, of course if we have phylo, I can’t imagine me making it…The best thing of this dessert is that looks so fancy, so gorgeous, so delicious…!!!
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I’ve never made a strudel but this looks so flakey and delicious. I’ll have to give it a try. Thanks for sharing.
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Anna @ Crunchy Creamy Sweet — Reply
August may be nearing it’s end but I refuse to let the peaches go – my fav summer fruit! This strudel is going to be made!
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Stephanie — Reply
This looks so simple. I can’t wait to try this out with other fruits, nuts, and endless fillings! Thank you!
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Mary Lynn — Reply
I wondered what I was going to make with that phyllo dough in the freezer! Thanks
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Jessica @ Portuguese Girl Cooks — Reply
Looks great, I love anything peach!
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Barbara — Reply
Any idea how many cups of filling that is? Did you weigh the peaches before you peeled and pitted them?
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Michelle — Reply
Hi Barbara, I didn’t measure the filling so I’m not sure. I did weigh the peaches before peeling and pitting them.
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Jen @ Savory Simple — Reply
Gorgeous, Michelle! I can’t believe how fast summer has gone but I think I’m ready for fall.
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Looks delicious!! I’m not good with phyllo dough, but for this recipe, I’ll give it another try!
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Sandra — Reply
I am loving all the peach recipes popping up lately! The super duper ultra flakiness of this one is a keeper for sure. So happy I can buy the dough!
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Dina — Reply
I can taste the peaches from here. I may have to try this.
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Ashley @ Wishes and Dishes — Reply
Now this I think I can make and now screw up! haha! About how many peaches was 20 ounces?
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Michelle — Reply
Hi Ashley, I used 3 large-ish peaches. It will all depend on how big they are.
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