Braided Peach Strudel


Using prepared puff pastry sheets and frozen peach slices makes it so easy to create this mouthwatering peach strudel that tastes even better than it looks!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 25 minutes
  • Cool: 20 minutes
  • Serves: 6
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4 173



  • 1 egg

  • 1 tbsp. water

  • 16 oz. (1 package) frozen peach slices, thawed and well drained

  • 1/3 cup brown sugar

  • 1 tbsp. all-purpose flour

  • 1/4 cup chopped pecans

  • 1 tsp. vanilla extract

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tbsp. coarse sugar or granulated sugar


  1. Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Beat the egg and water in a small bowl with a fork.  Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl. 

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x12-inch rectangle.  Place the pastry onto the baking sheet.  Spoon the peach mixture lengthwise down the center of the pastry.  Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture.  Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture.  Brush the pastry with the egg wash.  Sprinkle with the coarse sugar.  Place the pastry onto a baking sheet.

  3. Bake for 25 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 20 minutes.

  4. Easy Substitution: You may substitute 4 medium peaches, peeled, pitted and sliced, for the frozen peach slices in this recipe.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

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Submitted by:
Date: 7/21/2011

5 star rating

"I also used fresh blueberries."

Submitted by:
Hildegard A.
Date: 7/24/2011

5 star rating

"It reminds me of Germany."

Submitted by:
Julie R.
Date: 8/1/2011

5 star rating

"What an AWESOME flavor and easy to make!!!"

Submitted by:
Garri M.
Date: 9/10/2011

5 star rating

"It turned out as beautiful as the picture, I used canned apple pie filling. It was all gobbled up. I will definitely make it again."

Submitted by:
Bonnie C.
Date: 9/28/2011

5 star rating

"German food made easy."

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