Morning, Everyone!
It’s a very nice day in North Florida, today. I hope that your day is well!
I just wanted to stop by and share a little recipe with you that I put together yesterday.
Peach Strudel is what I call it.
The ingredients should all be in your cabinets at home, pretty much!
Turn on the oven to 350 degrees.
1 can of crescent rolls (although you might want to double this recipe).
1 can of peaches, drained and mashed up.
Cinnamon 1/4 tsp white sugar 1 1/2 TBSP (mix together)
Melted butter 2-tsp
Cream (use by tsp) with 1/8th c of powdered sugar (for the glaze on the top of cooked strudel).
Place some wax paper on your counter with a dusting of flour on it (have more flour on stand-by).
Open the can of cresent rolls and use a rolling pin and the sprinkled flour to roll out dough to the longest and fattest rectangle that you can manage. After each roll out then flip the dough over and use a little flour to roll out that side. Keep repeating until it is a good size rectangle!
Use some kitchen shears to cut slits in the dough on the horizontical sides to match up for both sides. LEAVE the middle of the dough, around 2-inches UNCUT! This is for the peaches to sit on. And then you can cross the strips over to one another and try to pinch the ends of the strips closed.
As you can see with mine, I did not pinch my ends together so they came open in the baking stage! You will use the melted butter along with the cinnamon sugar to spread down the middle of the uncut part of the dough. Then you will be spreading the thickened peach mixture over this. Save a tad of the melted butter to put over the top before baking this strudel.
This step needs to be done FIRST in this recipe so it can cook and cool to be ready to use for the strudel. Drain the peaches and mash them up or better yet just use a fresh peach!
Put the mashed peaches into a small pan and add 1/4 cup of the juice.
Take a cup of cold water from the sink and stir in 2 TBSP of corn-starch, very well. When the peaches are hot then start adding in some of this mixture and stirring into the peaches and wait a minute to see if it is thick enough for you. If not, then add a little more and stir it in and see.
When it will drop off a spoon it is ready. I added no sugar to this! With a fresh peach, you will need 1 TBSP or less sugar added to it.
When this is cooled down, then you are ready to use it to swipe down the middle of the UN-CUT strudel dough. You will only be using this filling by the tablespoons. Maybe 4-5 or less.
Bake at 350 degrees for 25 minutes, but keep checking to see that it does not over brown and get burnt up!
For the glaze, you could add 1/2 tsp of vanilla extract or any other extract to the sifted powdered sugar and add a little cream by the tsp to make your glaze pour over the top of the warm strudel.
Sorry, this recipe is so long, it just has a lot of steps for something that looks just like it came from a pastry shop! This cut into 6 pieces for 3 people and they like it! I know that mine was UGLY! But, when you taste this, you will forget that!
Thanks for your visit, today. I will always try to keep posting on this blog of mine, but it will be here and there as I have many other things to accomplish also. So when you see me, you will and when you don’t, you won’t.
But always feel free to spend a little time on this blog of mine and feel free to keep or share any of these recipes as this is what this blog was made for. Thanks from Connie B.
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