Peach Walnut Strudel

[Photograph: Carrie Vasios]

For a summer take on strudel, try this combination of peaches and walnuts.

Note: To get your peaches into the thinnest possible slices, use a sharp knife and slightly firmer peaches. (The sugar will make up for them being less than perfectly ripe).

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Peach Walnut Strudel

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About This Recipe

Yield:serves 8
Active time:20 minutes
Total time:50 minutes
Special equipment:baking sheet, parchment paper,
This recipe appears in: Wake and Bake: Peach Walnut Strudel

Ingredients

  • 1/2 of a 17.3 ounce package of Puff Pastry, thawed
  • 3 peaches, pitted and sliced into 1/8-inch slices
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cornstarch
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup chopped toasted walnuts
  • 2 tablespoons melted butter

Procedures

  1. 1

    Adjust oven rack to middle position and line a baking sheet with parchment paper. Preheat oven to 375°F.

  2. 2

    In a medium bowl, combine sliced peaches, 1/3 cup sugar, cinnamon, cornstarch, and lemon juice. Stir in walnuts.

  3. 3

    Lightly flour a clean work surface and roll puff pastry out to a 16 by 12-inch rectangle. With the short side facing you, cover 1/2 of pastry with peach mixture, leaving a 1-inch border at the end closest to you. Roll the pastry up, jelly roll-style, and crimp to seal edges. Transfer strudel to prepared baking sheet and brush top with melted butter. Sprinkle with remaining 1 teaspoon sugar. Cut three slits on top of the pastry to let steam escape.

  4. 4

    Bake until pastry is golden, about 35 minutes. Transfer baking sheet to a wire rack and let cool for 20 minutes before serving

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