Desserts > Fruit Desserts > Strudels > Peach Strudels

Peach Strudel with Milk-Cream Topping Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold butter, cut into small cubes
- 1/2 cup cold water
- 4 cups peeled and sliced peaches
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons butter, melted
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar

Special Equipment Needed:
- Rolling pin
- 9-inch pie plate
- Pastry brush

Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Gradually add cold water, stirring with a fork until dough forms a ball.
3. On a lightly floured surface, roll dough into a 12-inch circle. Place in a 9-inch pie plate.
4. In a medium bowl, combine peaches, sugar, cornstarch, cinnamon, nutmeg, and ginger. Mix well. Spoon into pastry-lined pie plate. Dot with butter.
5. Roll remaining pastry into a 12-inch circle. Place over filling. Trim and flute edges. Cut several slits in top crust to allow steam to escape.
6. Bake for 40 minutes or until crust is golden brown.
7. Meanwhile, in a small saucepan, combine milk, cream, and sugar. Cook over medium heat until mixture is hot and sugar is dissolved.
8. Remove strudel from oven and pour milk-cream mixture over top.
9. Bake for an additional 10 minutes or until filling is bubbly.

Time:
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Temperature: 375°F
Serving Size: 8

Nutritional Information (per serving):
Calories: 437
Fat: 22 g
Carbohydrates: 53 g
Protein: 5 g

Substitutions for Ingredients:
- All-purpose flour: whole wheat flour, almond flour, or oat flour
- Butter: margarine or vegetable shortening
- Milk: almond milk or coconut milk
- Heavy cream: evaporated milk or half-and-half

Variations:
- Substitute apples, pears, or other fruit for the peaches.
- Add 1/4 cup chopped walnuts or almonds to the filling.
- Sprinkle the top of the strudel with 1/4 cup of brown sugar before baking.

Tips and Tricks:
- Make sure the butter is cold when adding it to the flour mixture.
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is the right consistency.

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or until heated through.

Presentation Ideas:
Serve the strudel warm with a dollop of whipped cream or ice cream.

Garnishes:
Sprinkle with powdered sugar or top with a drizzle of caramel sauce.

Pairings:
Serve with a glass of cold milk or a cup of hot coffee or tea.

Suggested Side Dishes:
Serve with a side salad or a bowl of fresh fruit.

Troubleshooting Advice:
- If the crust is overbrowning, cover the edges with aluminum foil.
- If the filling is not bubbly, bake for an additional 5 minutes.

Food Safety Advice:
- Keep all ingredients and utensils clean.
- Refrigerate any leftovers promptly.

Food History:
Strudel is a traditional Austrian pastry that dates back to the 16th century. It is usually filled with sweet or savory ingredients and served as a dessert or snack.

Flavor Profiles:
This strudel has a sweet, buttery flavor with hints of cinnamon and nutmeg.

Serving Suggestions:
Serve as a dessert or snack with a dollop of whipped cream or ice cream.

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Region: Austrian

Taste: Sweet, Creamy, Fruity, Buttery