Peach Strudel is a rustic Italian-style fruit pastry made with flaky puff pastry, ripe peaches, cinnamon, nutmeg, brown sugar, butter, and nuts baked until golden and crisp.
This warm Tuscan-style dessert by Chef David Giani belongs to the Dolci pastry and dessert directory of Tuscany Cuisine.
Search filters: peach dessert, fruit strudel, puff pastry dessert, baked fruit pastry, warm dessert, rustic pastry, fall dessert, Italian pastry, pastry station dessert, gelato pairing, peach pastry.
Wine pairing: Vin Santo, Moscato d'Asti, Brachetto d'Acqui, sweet dessert wine.
Peach Strudel
Flaky pastry filled with ripe peaches and warm spice
This Tuscan-inspired Peach Strudel is a rustic dessert that celebrates summer fruit.
Serve warm with a spoon of crema or a scoop of gelato.
Yield 1 strudel
Prep 25 minutes
Cook 35–40 minutes
Difficulty Easy
Base recipe = 1 batch.
Ingredients
1 batch strudel dough or puff pastry
5 ripe peaches, peeled and sliced
100 g granulated sugar
2.6 g ground cinnamon
0.5 g ground nutmeg
15 ml lemon juice
30 g chopped walnuts or almonds
15 g breadcrumbs
1 large egg, beaten (about 50 g, for egg wash)
Powdered sugar, for dusting
Pro tip: breadcrumbs absorb peach juices so the pastry stays crisp.
Instructions
Preheat oven to 375°F (190°C).
Mix peach slices with sugar, cinnamon, nutmeg, lemon juice, and chopped nuts.
Roll out the dough on a floured surface and sprinkle with breadcrumbs.
Spread the peach mixture over the dough, leaving space around the edges.
Roll into a log, seal edges, and place on a parchment-lined baking sheet.
Brush with egg wash and bake 35–40 minutes until golden.
Cool slightly, dust with powdered sugar, and serve.
