![]() ![]() Transfer the baking sheet to the oven and bake for 30 to 35 minutes or until the strudels are golden brown. Brush them generously with egg wash then sprinkle with almond slices. Lift the strudels gently by using the parchment paper to lift them and place them on a baking sheet. Starting at one end, fold the pastry strips over the peach mixture, alternating sides until you completely cover the peach mixture. Next, you’ll want to spoon about half the cream cheese mixture down the center of the pastry and smooth it.Īll that’s left to do is to fold up the sides. Assemble The Peach Strudelsīefore actually assembling the strudels, you’ll need to cut slits 1 inch apart from the 2 sides of the puff pastry about 1/3 way in, as seen in the video. Otherwise, if you have puff pastry sheets, just place it on a piece of parchment paper. If you have blocks, you’ll need to roll them out on a lightly floured surface into a 14×12-inch rectangle, then place it on a piece of parchment paper that will fit on your baking sheet. This step is only necessary if you need to roll out your puff pastry, so depends if you’re using sheets or blocks. Next, you’ll want to add the sugar, vanilla extract, egg yolk and continue mixing until the cheese filling is nice and smooth. You’ll first need to put the cream cheese in a bowl and mix it until smooth. Once cooked, remove the saucepan from heat and strain them if there’s too much liquid. You’ll need to cook them over medium heat for about 5 minutes, just until the sugar dissolves and the peaches soften. Next, you’ll need to add the peaches to a small saucepan along with ¼ cup of sugar. I did not peel them, but feel free to do so, however, you won’t really be able to tell the difference if using peeled peaches versus unpeeled. I used fresh peaches which I just cut in small pieces.
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