Peaches and cream cheese strudel is made up of peaches and sweetened cream cheese, wrapped up in puff pastry. Easy and so delicious!
Why You'll Love this Strudel
Easy. This recipe is so easy to make. It's as simple as unwrapping the puff pastry, adding the fillings, wrapping it up, and baking!
Peaches and Cream flavour. The peaches and sweetened cream cheese give that amazing peaches and cream flavour.
Amazing texture. With a crispy pastry outside and a soft, creamy texture on the inside this strudel is just amazing!
Step by Step Instructions
Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 1 hour or you can leave it to thaw in the fridge over night.
Cream Cheese Filling
In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.
Assembling the Strudel
Preheat oven to 400 F and line a large baking sheet with parchment paper.
Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
Add the sliced peaches on top of the cream cheese.
There are many different sizes of puff pastry out there. If you find that it's looking too full and not going to close up leave out a few tablespoons of the filling.
Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold.
Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern.
Egg Wash
Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.
Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before adding the glaze.
Glaze
In a bowl mix the powdered sugar, milk, and vanilla extract until combined and smooth.
Drizzle the glaze over the strudel and enjoy warm.
Frequently Asked Questions
STORING THE Strudel
This strudel are best eaten the day the are made and do not keep well.
WHERE DO YOU BUY PUFF PASTRY DOUGH?
You’ll find puff pastry dough in the freezer section of the grocery store, usually beside the pre-made pie crusts.
Can I Use Phyllo Pastry Dough?
No, you want to make sure it’s puff pastry and not phyllo pastry. The phyllo pastry is thinner and has a lower fat content and will not produce the same result.
Can I use Canned Peaches?
Yes, you can use canned or fresh peaches for this recipe. Be sure to drain out the juice of the canned peaches.
If you make this peaches and cream cheese strudel please leave a star rating and comment below!
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Peaches and Cream Cheese Strudel
Equipment
- large baking sheet
- mixing bowl
- sharp knife
Ingredients
- 1 sheet store bought puff pastry thawed to package directions
- 1 and a half small/ regular sized peaches peeled and sliced into small pieces (a little over 1 cup)
Cream Cheese Filling
- 8 oz full fat cream cheese at room temperature
- 1/2 C powdered sugar
- 1 tsp vanilla extract
Egg Wash
- 1 large egg
- 1 tbsp cold water
Glaze
- 1/2 C powdered sugar
- 3 tsp milk
- 1/4 tsp vanilla extract
Instructions
Thawing the Puff Pastry
- Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 1 hour or you can leave it to thaw in the fridge over night.1 sheet store bought puff pastry
Cream Cheese Filling
- In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.8 oz full fat cream cheese, 1/2 C powdered sugar, 1 tsp vanilla extract
Assembling the Strudel
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
- Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
- Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
- Add the sliced peaches on top of the cream cheese.1 and a half small/ regular sized peaches
Important Note: There are many different sizes of puff pastry out there. If you find that it's looking too full and not going to close up leave out a few tablespoons of the filling.
- Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold. (see pictures above)
- Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern. (See pictures above)
Egg Wash
- Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.1 large egg, 1 tbsp cold water
- Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before adding the glaze.
Glaze
- In a bowl mix the powdered sugar, milk, and vanilla extract until combined and smooth.1/2 C powdered sugar, 3 tsp milk, 1/4 tsp vanilla extract
- Drizzle the glaze over the strudel and enjoy warm.
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