How To make Peach Strudel with Vanilla Sauce
Safflower oil -- to coat baking sheet 4 cups sliced peaches
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup maple syrup
2 tablespoons arrowroot powder
6 large filo dough sheets
1/4 cup melted butter
1/2 cup ground almonds
2 tablespoons date sugar
1/2 cup honey
2 tablespoons unsalted butter
2 egg yolks
1 cup nonfat milk
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. Lightly oil a large baking sheet.
2. In a large saucepan mix together peaches, cinnamon, nutmeg, maple syrup, and arrowroot. Cook over medium-high heat until peaches soften. Let cool.
3. Place filo on a clean counter. Sprinkle each sheet with 2 teaspoons melted butter, then spread butter to cover as much of filo sheet as possible (see Preparing Filo, recipe included in this cookbook). Sprinkle equal amounts of almonds and date sugar on top of buttered sheets, reserving 1 teaspoon each for topping. Stack sheets evenly on top of each other in a pile.
4. Place cooled peach mixture along one end of filo and roll filo around peaches, forming a log. Place seam side down on prepared baking sheet. Brush top of filo with any remaining melted butter and sprinkle with remaining almonds and date sugar.
5. Bake filo roll for 20 minutes or until crisp and brown. While it is baking, in a small saucepan over medium heat combine honey, unsalted butter, egg yolks, milk, and vanilla. Cook, stirring constantly, until mixture thickens. Let cool slightly and serve over slices of strudel.
How To make Peach Strudel with Vanilla Sauce's Videos
Easy Peach Cream Cheese Braided Danish Pastry - Natashas Kitchen
You'll make this peach cream cheese braided danish again and again. It has a cheesecake center and is loaded with peaches. This braided danish is easier than you think!
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Ingredients for the cream cheese filling:
►6 oz cream cheese, at room temperature
►¼ cup of sugar
►1 large egg yolk, room temperature
►½ tsp pure vanilla extract
►⅛ tsp salt
►½ tsp lemon juice
For the Peach Filling:
►1 (15 oz) can of sliced peaches
Ingredients for the pastry:
►1 sheet store-bought frozen puff pastry
Egg Wash:
►1 large egg mixed with 1 Tbsp water
Danish Toppings:
►Coarse sugar (I used raw sugar)
Glaze:
►⅓ cup Powdered sugar mixed with ½ Tbsp Milk
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Pepperidge Farm Puff Pastry Braided Peach Strudel
Easy Vanilla Sauce
For more information about Argentinian recipes and Southern food, please visit my website:
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
Berry Custard Pastry with Italian Crema Pasticcera
Delicious, elegant and super easy dessert, filled with rich Italian custard cream, sweet fresh berry, a sprinkle of almonds
Full recipe:
Phyllo Peach Tart
Phyllo Peach Tart
Satisfy your sweet tooth with a light tart of juicy peaches in flaky phyllo dough. Enjoy this delicious peach tart with ice cream or whipped cream for your next family get together.
Ingredients:
-5 fresh ripe peaches, sliced
-Small amount of cinnamon
-1 1/2 tsp. granulated sugar
-10 sheets of phyllo dough
-Olive oil
-Apricot preserves
-1 tbsp. all purpose flour
Bake @ 350F for 20 to 25 minutes.
Note: You can make more than 1 or as many sheets in your phyllo package.
(5 peaches should be enough for 3 tarts - depending on size of slice)
Thanks for watching. Enjoy!
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