Peach Strudel

For second breakfast this morning we had Peach Strudel. I put the strudel together, which was very easy, so do not be fooled by the appearances….I must warn though, this is not in the slightest bit healthy but if you want to make something that looks good quickly, and if you are a sweet tooth you might enjoy making this too.

Peach Srudel

Pepperidge Farms Puff Pasrty

1 can of peaches (or other fruit)

1/2 cup of heavy cream

1 tablespoon of fine white sugar


I started with the frozen Pepperridge Puff Pasty that I lay on a baking tray to thaw. It takes about 20 minutes to thaw. When soft, unfold the pastry open onto the tray. The piece of pastry comes folded into three so when you unfolded it you will see fold lines. Cut diagonal lines from the outer edges of the pastry into the two folds. Drain and then cut the peach pieces into small segments and fill the center of the pastry with fruit. Then fold the diagonally cut pieces of pasty over the fruit, alternating each side so it forms a plait. With a pastry brush, brush the top of the pastry with some of the liquid from the can of fruit. Bake at 400˚C for 20 minutes. When you remove it from the oven, make sure the center is cooked. I took mine out too soon, and then had to put it back in the oven for 10 more minutes. While the Strudel is baking, combine the sugar and cream in small metal bowl. I whip cream by hand using a wire whisk, it is a great triceps work out,  and takes about 10 minutes of consistent whisking to thicken the cream. When the strudel is cooked, allow to cool slightly  and then top with the fresh sweetened whipped cream!

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