Peach Strudel 

INGREDIENTS:
  • 1 egg
  • 1 tbsp. water
  • 1 can (12 or 15 ounces) peach slices, drained
  • 1/4 cup brown sugar
  • 1 tbsp. all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1 tsp. vanilla extract
  • 1 tbsp melted butter
  • 1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1/2 tbsp butter for brushing
  • granulated sugar

  • *** You may substitute 4 medium peaches, peeled, pitted and sliced, for the canned peach slices
​

PROCEDURE:
  • Heat the oven to 400°F.  
  • Beat the egg and water in a small bowl with a fork.  
  • Stir the peaches, brown sugar, flour, vanilla extract and butter in a bowl. 
  • Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x12-inch rectangle.  
  • 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 mixture.  
  • Sprinkle with sugar.  
  • Place the pastry onto a baking sheet lined with parchment paper.
  • Bake for 25 minutes or until the pastry is golden brown.  
  • Brush with butter after baking.
  • Let the pastry cool on a wire rack for 20 minutes.
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