Peach strudel seems to be the perfect way to enjoy a few last bites of summer sweetness as fall approaches.
I can’t believe it is September already. In my Midwest kitchen, the end of summer means that the bounty of fresh fruit that has been at my disposal for the last 4 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 pumpkins. Peach strudel seems to be the perfect way to enjoy a few last bites of summer sweetness while gearing up for fall.
The thought of strudel causes my Northern European taste buds to instantly salivate. Memories of my trip to Austria—which was really an all-you-can-eat strudel buffet across the Alps—flash through my mind. To say that I love strudel would be an extreme understatement. Flaky layers of pastry wrapped around warm, soft, and slightly spiced fruit, served with vanilla and various sauces. When I was thinking about how I could use up some of my peaches, my love for all manner of strudel reminded me of that epic dessert. I set out to make a peach version. And let’s just say I am ready for the Austrians to call me for a throw down.
Yield: 1 large strudel
Prep Time: 1 hour | Bake Time: 15 minutes
For the filling:
2 1/2 cups fresh peaches, peeled, pitted, and cut into thin slices
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/3 cup chopped pecans (optional)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
For the strudel assembly:
5 sheets phyllo dough, thawed (use 14×18-inch phyllo for 1 large strudel)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar