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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
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.
Continue this process until all 8 sheets are stacked, ensuring each layer is brushed with butter.
Sprinkle the breadcrumbs evenly over the top phyllo sheet—this helps absorb some moisture from the fruit filling.
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.
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.
Transfer the strudel seam-side down onto the prepared baking sheet and brush the top with more melted butter.
Using a sharp knife, score diagonal slits on the surface to allow steam to escape while baking.
Bake in the preheated oven for 35-40 minutes or until the phyllo dough is golden brown and crisp.
Remove from the oven and let the strudel cool slightly. Dust with powdered sugar before slicing and serving, if desired.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 181.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
