Peach strudel



Peach strudel

Together we're going to prepare peach strudel, an alternative to classic apple strudel, perfect for the hottest time of the year! The base dough remains the same and in accordance with tradition, must be delicately rolled out as thinly as possible, until almost transparent; this is the only way of making sure the dough will cook through to the innermost layer. For the filling we looked to seasonal fruits, opting for one of the sweetest ones. When we tried making it with peaches we were pleasantly surprised! We have enriched the strudel with pecan nuts and added breadcrumbs to absorb all the peach juice released during baking, to achieve the right degree of moistness. With fragrant lemon and vanilla, the peach strudel will liven up your outdoor evenings: remember to serve it with a scoop of vanilla ice cream for a truly superlative result!


For the dough
Type 00 flour 1 ⅓ cup (150 g)
Eggs 1 (55 g) - medium
Water 2 tbsp (30 g) - room temperature
Extra virgin olive oil ¾ tbsp (10 g)
Fine salt 1 pinch
For the filling
Peach 2.25 lbs (1 kg)
Pecans ¾ cup (70 g)
Breadcrumbs ¾ cup (100 g)
Brown sugar ¼ cup (50 g)
Butter 1 stick (50 g)
Lemon peel 1
Vanilla extract 1 tsp
For brushing
Butter to taste (40 g)
For decoration
Powdered sugar to taste

How to prepare Peach strudel

Place the flour, water 1, egg 2 and oil in a bowl 3.

Add the salt 4 and mix the ingredients together with a fork 5. Now knead the mixture with your hands 6.

Once homogeneous, place it on a worktop and knead to obtain a soft, smooth and elastic dough 7. Shape it into a ball 8, cover with plastic wrap or a bowl, and leave to rest at room temperature for 30 minutes. In the meantime, prepare the filling: melt the butter and leave to one side, then peel the peaches 9.

Cut away the pulp and remove the pit 10. Cut the peach pulp into pieces that are around 1.2 inches in size 11 and place them in a large bowl. Add the brown sugar to the peaches 12.

Add the breadcrumbs too 13, and the melted butter, once cooled 14. Stir thoroughly 15.

Add the vanilla 16, the grated zest of a lemon 17 and the pecan nuts 18.

Stir thoroughly 19 and leave to one side. Melt the butter for brushing onto the strudel. Place a cloth on the worktop and sprinkle with a little flour. Place the strudel dough on the cloth and add a little more flour 20. Now use a rolling pin to roll out the dough until around 0.2" thick 21.

Very delicately continue to spread the dough by hand, until you form a very thin, almost transparent rectangle 22.?Brush on some of the melted butter 23 and place the peach filling onto the left side of the rectangle 24, leaving a free space.

Now lift the dough to the left of the filling and fold it: try to cover as much as possible 25. Now fold the side edges and pinch the dough together with your fingers 16. Now roll the strudel, using the cloth 27.

Once you have rolled up the entire strudel 28, reopen the cloth, spread the last layer of dough over it 29 and thoroughly seal both ends 30.

Using the cloth, place the strudel on a tray lined with parchment paper 31. Delicately pull out the cloth 32 and brush the remaining butter onto the entire surface 33.

Bake in a conventional oven preheated to 400°F (200°C) for 35 minutes. Remove from the oven 34 and leave to cool. Sprinkle with the icing sugar 35 and serve the peach strudel 36!


You can store the peach strudel for a couple of days in the refrigerator.


Instead of pecan nuts you can use the same amount of almonds, hazelnuts or walnuts!

For the translation of some texts, artificial intelligence tools may have been used.