Lemonberry & Peach Strudel

Spring has finally arrived, even though it has felt that way for a month or so in Texas. With the official entrance of spring, I am already looking forward to quite a few things like extra hot workouts, loads of fresh berries and peaches at the grocery store, and more quinoa salads than I can count.  I am 100% a summer girl, and would choose 100 degree or higher temperatures any day over being cold.  The cold weather just isn’t for me.
When I was car shopping, one of the things I factored in was whether or not the car had heated seats. All of the salesmen thought I was crazy, but I really do use them. Those heated seats make a world of difference when all that separates your legs from the frosty elements inside your vehicle are patterned tights. 
It’s a tough life being a wimp.
I am really, really excited about the recipe I am going to share today. Mainly because it is one that looks like I spent hours slaving over it, when really it took 30 minutes including prep and cook time.  
Isn’t it pretty?

Puff pastry is an amazing (and tasty) thing.

Lemonberry & Peach Strudel

1 Pepperidge Farm Puff Pastry dough, rolled into a rectangle
10 strawberries, chopped
1 cup frozen peaches, chopped
2 tbsp white sugar
1 tbsp brown sugar
1 tbsp flour
1 package lemon Jello Instant Pudding
1/2 cup water
1/2 tsp vanilla

For the egg wash
1 egg
2 tbsp water

Preheat oven to 400 degrees.

Unwrap puff pastry and roll it out until you have created a rectangle. My trick is to hold one end in the air and let the other half hang down which helps stretch it out. Once the shape is formed, place puff pastry on a non stick cookie sheet, or a sheet that has been sprayed with Pam

In a medium bowl, add strawberries, peaches, white sugar, brown sugar, and flour. Stir together.  Pour in contents of lemon jello packet, add in water and vanilla. Stir together.  The batter should be relatively thick but still should pour easily.

Down the center of the puff pastry rectangle, pour the batter.  You will want to leave about two inches on each side of the filling so you will have enough dough to fold up over top the batter. Once the batter has been poured down the entire center of the dough, cut slits about 1 inch wide in the dough down both sides of the filling.  This will be the part that you will fold over top the filling.

Once the slits are cut, fold a piece from the left side over top the filling, then a piece from the right side over the filling, repeating this process until you have formed a “braid” and all the filling is entirely covered.

In a small bowl, whisk together the egg and water.  Using a pastry brush, dip the tips into the “egg wash” and brush it up and down the braided dough.

Bake for 25 minutes.

This strudel will make any weekend guests feel special.  And it really requires very little effort, especially considering I used frozen peaches in this recipe. Once peach season officially hits, I’ll switch over to fresh.  But, the frozen ones still tasted pretty good.

You could easily make a powdered sugar icing to go on top of this, but I really don’t think it is necessary.  It’s plenty sweet as is.

I think Wes’ car search is almost complete. We have it narrowed down to two and it looks like he will making a decision tonight. I’m pretty excited about this and Lizzie can’t wait for us to have a four door car. Although I know she will miss riding around in the convertible, ears flopping in the wind, she can bring along a lot more of her foster friends in a larger vehicle. Of course that would mean she would have to start making friends with the foster dogs…

Maybe we should have kept the convertible.

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