Summer in Florida is the perfect time to enjoy fresh peaches and all the yummy recipes that come from them. This Peaches and Cream Strudel is layered with buttery phyllo dough, walnuts, brown sugar and spices, sweet cream cheese, and beautiful ripe Florida peaches.
And those warm spices also make this a delight for Fall recipes, and you can switch out the peaches for apples.
Are you excited to try a new dessert? You will absolutely love this Peaches and Cream Strudel, and make it even more decadent with a spoon of vanilla bean ice cream.
This recipe is inspired by one of my favorite desserts, Baklava. The inspiration is the layers of butter, dough, and nuts. My plans originally were to bake a cream cheese swirl peach cobbler but this sounded so appealing. The spices of cinnamon and nutmeg add that warm “Fall is on its way” feeling.
Peaches and Cream Strudel Ingredients and Layers
To assemble this peaches and cream puff pastry you’ll need to prepare your layers
- The butter: melt about 6 tablespoons unsalted butter
- The spices: blend together 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon granulated sugar.
- 1 package phyllo dough
- The peaches: take 2 large peaches, pitted and thinly sliced
- Strudel topping: combine brown sugar, granulated sugar, flour, and butter until crumbly
- The cream cheese: you’ll need 1-8 ounce package of cream cheese softened to room temperature, 1 egg yolk plus egg white separated, 1/3 cup granulated sugar, 1 teaspoon vanilla, a pinch of salt.
- In a medium bowl, cream together cream cheese and sugar. Beat in egg yolk and salt. In a large measuring glass, use an immersion blender to whisk the egg white with a pinch of salt until firm peaks form. Fold the egg whites into the cream cheese mixture until just combined.
Now that you have all your layers ready to go, start assembling the peach strudel.
Sweet tooth got you craving? Check out these desserts!
- Indulgent German Chocolate Cake
- Poached Pear Sour Cream Tart
- Apple Cinnamon Crumb Cake with Brown Sugar Cream
- Banana “Nanner” Nut Scones with Chocolate Chips
Steps to Assemble
Use a 9×13 baking pan and line with parchment paper. Take a tablespoon of melted butter and spread across over the parchment paper. Add two layers of phyllo dough.
Evenly distribute the butter on the sheet of phyllo, followed with a 1/4 teaspoon spice sprinkled across and about a tablespoon of crushed walnuts (or almonds). Add another sheet of dough and repeat this 6 times.
For the 6th time, top with 2 phyllo dough sheets. Spread 1/2 of the cream cheese mixture evenly over this layer, add 1 phyllo sheet, then place half of the sliced peaches sprinkled with brown sugar. Add two more sheets of phyllo and begin the butter, spice, nut layers again, 6 more times, ending with 2 phyllo sheets.
Repeat the cream cheese, phyllo, peaches, and brown sugar layers. Then finish with at least 3 more butter, spice, nut layers. And then just 3 more phyllo layers with just butter. With a sharp knife cut the strudel into pieces.
Top the peach cheesecake pastry with the strudel topping. Bake in a 350 degree over for 25 minutes. Remove from the oven and let cool for ten minutes. Grab the ends of the parchment paper and lift the strudel from the pan. Best to let rest about an hour, but is super yummy warm! Especially with a spoon of vanilla ice cream.
This fruit and cheese pastry does take some time and dedication getting through the multiple layers, but it is well worth it. The peaches are so tender and the flavor against the sweet cream cheese and warm walnuts is so yummy.
How to store strudel
This creamy peach strudel is best enjoyed the same day but you can store in an air-tight container up to 2 days.
If you really love those crispy layers, double up the phyllo dough and use the whole box! That will add a really nice crunch texture and structure to this recipe. So, instead of 24 sheets, use 48! Yum!
I hope you enjoy baking this Peaches and Cream Strudel. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on facebook, instagram, and twitter!
Peaches and Cream StrudelCourse: All Recipes, DessertCuisine: AmericanDifficulty: Easy
This Peaches and Cream Strudel is layered with buttery phyllo dough, walnuts, sugar and spices, sweet cream cheese, and beautiful ripe Florida peaches, topped with a crumbly strudel topping and baked into a warm, crispy, cheesy pastry.
2 large peaches, pitted, sliced thin
1 package phyllo dough
6 tbsp unsalted butter, melted
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp granulated sugar
1 cup crushed walnuts
- Strudel Topping
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup all-purpose flour
3 tbsp unsalted butter
- Cream Cheese
1 8 ounce package cream cheese, softened
1/3 cup granulated sugar
1 egg, yolk and white separated
pinch of salt
- Combine cinnamon, nutmeg, and sugar in a small dish. Set alongside melted butter and crushed walnuts to assemble.
Preheat oven to 350 degrees and line a 9×13 baking dish.
- Cream Cheese
- In a medium bowl use a hand mixer to combine cream cheese and sugar. Once sugar is dissolved into the whipped cream cheese, whisk in egg yolk.
In a separate bowl, beat egg white until soft peaks form. Add in a pinch of salt and continue to whisk until firm peaks form. Fold egg whites into cream cheese mixture and set aside.
- Strudel Topping
- In a medium bowl, combine sugars and flour and cold butter. Use a fork or hand masher to combine until topping forms small pea-sized balls.
- Lay a sheet of phyllo dough and spread butter. Repeat with another layer.
- For the next sheet, add butter and sprinkle about a 1/4 teaspoon spice and a tablespoon of crushed walnuts (or almonds). Add another sheet of dough and repeat this 6 times.
- On the 6th time layer 2 phyllo dough sheets. Then, spread 1/2 of cream cheese mixture.
Assemble 1/2 of the sliced peaches and sprinkle brown sugar on top.
- Add two more sheets of phyllo and begin the butter, spice, nut layers again, 9 more times.
- Spread the remaining cream cheese mixture and add the rest of the peaches.
- Sprinkle strudel topping. With a sharp knife, slice in half lengthwise, and then into 16 equal sizes.
- Bake for 25 minutes. Allow to cool about ten minutes then remove from pan to cool completely.