Peach Raspberry Strudel
Elevate your dessert game with this Peach Raspberry Strudel, a delightful pastry that combines the natural sweetness of ripe peaches and juicy raspberries with a touch of warm cinnamon spice. Encased in buttery, flaky layers of golden phyllo dough, this strudel is a show-stopping treat that offers a perfect balance of textures—crispy on the outside and soft, fruit-filled goodness on the inside. With just a hint of lemon juice to brighten the flavors and a sprinkling of breadcrumbs to maintain its crisp integrity, this recipe is both simple and elegant. Ready in just over an hour, it’s ideal for entertaining guests or indulging in a cozy weekend treat. Garnished with a dusting of powdered sugar, this fruity strudel is as beautiful as it is irresistible. Perfect for lovers of fresh fruit desserts, don’t miss this chance to enjoy a vibrant mix of peaches, raspberries, and cinnamon wrapped in delicate pastry.
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Ingredients
- 4 large ripe peaches
- 1 cup fresh raspberries
- 0.5 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 0.5 teaspoon ground cinnamon
- 8 sheets phyllo dough sheets
- 0.5 cup unsalted butter, melted
- 2 tablespoons breadcrumbs
- 2 tablespoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Peel, pit, and thinly slice the peaches, then place them in a mixing bowl. Add the raspberries, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Gently toss until the fruits are evenly coated and set aside.
Step 3
On a clean work surface, lay out one sheet of phyllo dough and brush it lightly with melted butter using a pastry brush. Layer another sheet of phyllo dough on top and brush it with butter as well.
Step 4
Continue this process until all 8 sheets are stacked, ensuring each layer is brushed with butter.
Step 5
Sprinkle the breadcrumbs evenly over the top phyllo sheet—this helps absorb some moisture from the fruit filling.
Step 6
Spoon the peach and raspberry mixture along one of the shorter edges of the phyllo dough stack, leaving about 2 inches of space from the edge.
Step 7
Carefully fold the 2-inch edge over the filling, then fold in the sides and gently roll the dough into a log, enclosing the fruit filling completely.
Step 8
Transfer the strudel seam-side down onto the prepared baking sheet and brush the top with more melted butter.
Step 9
Using a sharp knife, score diagonal slits on the surface to allow steam to escape while baking.
Step 10
Bake in the preheated oven for 35-40 minutes or until the phyllo dough is golden brown and crisp.
Step 11
Remove from the oven and let the strudel cool slightly. Dust with powdered sugar before slicing and serving, if desired.
Nutrition Facts
| Serving size | (1265.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2222.6 |
| Total Fat 105.8g | 0% |
| Saturated Fat 61.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 258.3mg | 0% |
| Sodium 1326.4mg | 0% |
| Total Carbohydrate 313.1g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 181.5g | |
| Protein 24.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1676.6mg | 0% |
Source of Calories