Peach Strudel



Peaches. Did I mention we had a lot of them? We still do – but they’ve been re-purposed!

I came upon this concept from Saveur. They made it with plum jam and ground walnuts. I made a fresh peach filling and used chopped walnuts. It really was quick and easy, although the dough does need to sit in the fridge for a good hour.

Peach Strudel

  • 2 cups flour
  • 1/4 cup sugar
  • 4 tbsp butter
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, lightly beaten
  • 1 cup walnuts
  • 6 peaches
  • 1/3 cup sugar


Process peaches and 1/3 cup sugar in food processor. Place in medium saucepan and cook until thick, stirring and making sure it doesn’t scorch.

Process flour, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and 1/4 cup ice-cold water; pulse until dough forms. Form into a disk; wrap, and chill for 1 hour.

Heat oven to 37 5°. Cut dough into thirds; roll each into an 11″ × 7 ″ rectangle; line an 11″ × 7 ″ baking dish with a rectangle. Spread over half the apricot spread; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts.

Bake until golden, 25–30 minutes.



The peaches will get nice and thick – just like jam.


And then you cut them into little squares. And eat a lot of them!