Peach Strudel Recipe
Flaky pastry wrapped around juicy, caramelized peaches with warm cinnamon notes and a delicate dusting of powdered sugar creates an impressive yet comforting dessert that balances sweet fruit with buttery layers.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">50g breadcrumbs (plain, fine)</li><li class="ingredients-single-item">30g granulated sugar, plus extra for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g ripe peaches (about 6-7 medium peaches)</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">50g chopped walnuts (optional)</li><li class="ingredients-single-item">To finish:</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper. Take the phyllo pastry out of the refrigerator about 30 minutes before using to bring it to room temperature - this prevents cracking when you work with it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the peach filling by first bringing a large pot of water to a boil. Cut a small X on the bottom of each peach, then blanch them in the boiling water for 45 seconds. Transfer immediately to an ice water bath. Once cool, the skins should peel off easily. Pit the peaches and slice into 1cm thick wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, combine the sliced peaches, sugar, lemon juice, cinnamon, and nutmeg. Let sit for 15 minutes to allow the juices to release. After 15 minutes, sprinkle the cornstarch over the mixture and gently fold to combine - the cornstarch will thicken the juices during baking, preventing a soggy strudel.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small frying pan, toast the breadcrumbs over medium heat until golden brown, about 3-4 minutes, stirring constantly to prevent burning. This step adds a nutty flavor and helps absorb excess moisture from the filling. Transfer to a plate and mix with the 30g of sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lay a clean kitchen towel on your work surface. Place one sheet of phyllo on the towel with the long side parallel to the edge of your counter. Brush it lightly with melted butter - the butter creates the flaky layers that make strudel special. Lay another sheet on top and brush with butter again. Repeat until all 8 sheets are stacked, always brushing each layer with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the sweetened breadcrumbs evenly over the phyllo stack, leaving a 5cm border on all sides. The breadcrumbs form a barrier between the juicy filling and the pastry, helping maintain that desirable flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drain any excess liquid from the peach mixture (you can reserve it for drizzling over the finished strudel if desired). Arrange the peach filling in a line along the long edge closest to you, about 5cm from the edge. If using, sprinkle the chopped walnuts over the peaches.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using the kitchen towel as a guide, carefully lift the edge of the phyllo closest to you and start rolling the strudel away from you, enclosing the filling. Don't roll too tightly - you want to leave a little room for the filling to expand. Fold in the sides as you roll to prevent leakage.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the strudel to your prepared baking sheet, placing it seam-side down. Brush the top and sides generously with the remaining melted butter and sprinkle with a little granulated sugar for a beautiful caramelized crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 30-35 minutes, until the strudel is golden brown and crispy. If the top starts browning too quickly, loosely cover with foil. A perfectly baked strudel will make a crackling sound when you tap the top - a sign of those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the strudel to cool on the baking sheet for 15 minutes before transferring to a serving platter. This resting time lets the filling set slightly, making it easier to slice. Just before serving, dust generously with icing sugar. For the best flavor and texture, serve while still slightly warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen peaches for strudel instead of fresh ones?
Yes, frozen peaches can work in a strudel. Thaw them completely and drain thoroughly to remove excess moisture. You may need to add a bit more cornstarch (about 1 extra teaspoon) to compensate for the additional liquid. The flavour won't be quite as vibrant as with fresh summer peaches.
How do I prevent my phyllo pastry from becoming dry or cracking while making strudel?
Keep your phyllo sheets covered with a slightly damp tea towel while working. Only remove one sheet at a time, work quickly, and brush each layer generously with melted butter. Ensure the pastry has come to room temperature before handling to reduce cracking.
What's the best way to serve fruit strudel for maximum enjoyment?
Serve strudel slightly warm (not hot) for the perfect texture and flavour release. Traditional accompaniments include vanilla ice cream, lightly whipped cream, or a vanilla custard sauce. For an elegant presentation, dust with icing sugar just before serving and add a sprig of mint.
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