Summer Peach Strudel Recipe
Category: Desserts
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Eggs | 55g |
| Water | 30g |
| Extra virgin olive oil | 10g |
| Fine salt | 1 pinch |
| Fresh peaches | 1kg |
| Pecan nuts | 70g |
| Breadcrumbs | 100g |
| Brown sugar | 50g |
| Butter (for the filling) | 50g |
| Lemon zest | 1 |
| Vanilla extract | 1 tsp |
| Butter (for brushing) | 40g |
| Powdered sugar (for dusting) | As needed |
Instructions
-
Prepare the dough:
In a large bowl, combine the all-purpose flour, water, egg, and a pinch of fine salt. Mix everything together until the dough begins to form. Begin kneading the dough by hand until you achieve a smooth, elastic texture. Once it’s fully incorporated and soft, transfer it to a clean work surface. Continue working the dough until it becomes silky and pliable. Shape the dough into a ball, cover it with plastic wrap or a bowl, and allow it to rest at room temperature for about 30 minutes. -
Make the filling:
While the dough is resting, melt the butter and set it aside to cool. Peel the peaches and cut the flesh around the pit, discarding the pit itself. Chop the peach flesh into pieces about 3 cm in size. In a bowl, combine the chopped peaches with breadcrumbs, the melted butter, brown sugar, lemon zest, and vanilla extract. Mix everything together until well combined and set aside. -
Roll out the dough:
After the dough has rested, it’s time to roll it out. Dust your work surface with a bit of flour and use a rolling pin to stretch the dough until itโs about 4mm thick. For an extra delicate touch, continue stretching the dough gently with your hands until it forms an almost transparent rectangular sheet. Be careful not to tear it. -
Assemble the strudel:
Brush a portion of the melted butter on the thin dough, leaving a small border on the edges. Carefully place the prepared peach filling along the center of the dough, spreading it evenly but without overfilling. Gently fold the left side of the dough over the filling, covering it, and repeat with the right side. Pinch the edges together with your fingers to seal the strudel. -
Roll the strudel:
Roll the strudel into a log shape, helping with a clean kitchen towel. Once the strudel is completely rolled up, unfold the towel and stretch the dough a little more if necessary. Transfer the strudel carefully onto a baking sheet lined with parchment paper. Remove the towel gently. -
Bake the strudel:
Preheat your oven to 200ยฐC (400ยฐF) in static mode. Bake the strudel in the middle of the oven for 35 minutes, or until the crust is golden and crisp. Keep an eye on it towards the end of the baking time to ensure it doesnโt overcook. -
Finishing touches:
Once baked, remove the strudel from the oven and allow it to cool slightly before dusting with powdered sugar. Slice into generous portions and serve warm or at room temperature.
Enjoy your homemade Summer Peach Strudel with a delightful combination of buttery pastry, fresh peaches, and the perfect hint of vanilla and lemon!
