Paired with French vanilla ice cream, this easy strudel makes a beautiful summer dessert!
Ingredients:
3-5 large peaches, diced small
3 Tbsp maple sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
8 ounces of cream cheese, softened at room temperature
3 Tbsp maple sugar
1 tsp vanilla extract
1 large egg yolk
2 sheets of puff pastry
Egg white mixed with 1 tsp of water for egg wash
Handful of maple sugar pépites or drizzle of maple butter
Procedure:
Preheat oven to 375F
Mix peaches, spices and sugar in a pot on medium heat, cooking for 5-10 minutes until thickened and slightly reduced
In a medium bowl, mix cream cheese, sugar, egg yolk and vanilla until creamy
Line a baking tray with parchment paper and lightly flour. Place puff pastry on the floured surface, one at a time. Gently cut slits, 1-2 inches apart from the two sides of the pastry about half way in (you want the middle portion in tact for the filling and the sides cut so you can fold it over and “braid” it)
Spread half of the cream cheese mixture in the centre, filling to the edges of the pastry
Add half of the peach picture on top of the cream cheese
Gently fold over the edges, alternating sides so create a braided look
Repeat with the second pastry
Brush both with the egg wash and sprinkle with maple sugar pepites (optional)
Bake at 375F for 30-35 minutes until golden brown
Remove from oven and drizzle with maple butter (optional
Let cool for at least 5 minutes before enjoying!
