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Peach Strudel Recipe




INGREDIENTS:
  • 2 cups All Purpose Flour
  • ½ cup Sugar
  • 1 tsp Honey
  • 2.5oz (75ml) Milk
  • 1 Egg
  • 8 tbsp Butter
  • 1 tsp Active Dry Yeast
  • ½ tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Peaches, large
Peach Strudel Recipe

INSTRUCTIONS:
  1. Warm up half the milk in a microwave for 20 seconds. To the milk add the honey and a couple tablespoons of flour. Mix it all well, then add the yeast. Whisk it all well together and let it sit for half hour.
  2. After half hour add the dough starter to the mixer bowl, the egg and half the sugar. Mix it until it’s well incorporated. Add the flour to the bowl, the butter, vanilla extract, the remaining milk, salt and mix well on medium speed for a couple minutes. The dough should be soft and pliable. Form in a ball and let it rise in a warm spot.
  3. Wash the peaches, peel them and remove the pits. Cut them up in slices, they don’t have to be too thin. In a small sauce pan add the peaches and ¼ cup of sugar. Turn the heat to medium and cook them for about 5 minutes. Let the peaches cool completely.
  4. After the dough has doubled in size, cut it in 8 equal pieces and roll each one of them up in a ball. Let them also rest for 30 minutes.
  5. Preheat oven to 375° F / 190° C.
  6. When they are ready, take one of the balls and roll it out into a rectangle about 6 inches (15cm) wide and 6 inches long. Place a heaping tablespoon of the peach filling into the middle of the rectangle, and fold one of the sides over the filling. Use a fork to seam the dough. Now take a pair of scissors and cut the other third of the dough into thin strips.
  7. Take each long strip and fold it over the roll and tuck it in underneath. Continue this with the remaining dough and peaches. Place them on a cookie sheet lined with a silpat or parchment paper and let them rest for about 10 minutes.
  8. Brush each strudel with egg wash and bake for about 30 minutes or until golden brown.

Source: Baking Glory
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Peach Strudel Recipe Peach Strudel Recipe Reviewed by kuji hara on 6:16 PM Rating: 5

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