This delicious peach strudel is made of buttery layers of phyllo dough and fresh, juicy peaches. It's one of my favorite summer desserts because it only requires 8 ingredients, and it's ready in under an hour.
I have over half a dozen varieties of German strudel on this site, but peach strudel holds a special place in my heart.
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Homemade peach strudel is made of buttery, flaky layers of phyllo dough wrapped around juicy peaches. And the fruity, sweet flavor of fresh peaches tastes extra delicious with orange and cinnamon.
Best of all, there's no need to cook the filling ahead of time! By peeling the peaches and slicing them really thin, they bake inside the strudel to juicy, fruity perfection.
For more strudel recipes, try easy cheese strudel, mini strawberry strudel with phyllo dough, mini blueberry strudel with a hint of lemon, mini apple strudel, and braided puff pastry cherry strudel.
Growing up in Germany, I saw some peach strudel recipes that included quark, ricotta, or cream cheese with the filling. However, I don't think anything beats the simple delight of fresh peaches seasoned with orange zest and a sprinkle of cinnamon. 😉
If you want to level-up your strudel game, you can even top it with crunchy & sweet streusel! (I know, they sound really similar but actually streusel vs strudel are two very different things!)
This fresh fruit strudel was inspired by my other German pastry recipes on this site, and pairs well with coffee for breakfast or vanilla ice cream for dessert.
What is Strudel?
Strudel is a delicious pastry originally from Austria and Germany. It's made with thin, flaky pastry dough that's filled with a sweet or savory filling. My great-grandma made a delicious apple strudel from scratch.
Besides apples, other common fillings in strudel include nuts, cheese or quark, and other fresh or dried fruit.
Ingredients
- Fresh peaches
- Phyllo dough
- Orange zest
- Orange juice
- Brown sugar
- Ground cinnamon
- Unsalted butter
- Unseasoned bread crumbs or Panko bread crumbs
- Powdered sugar
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Peel and thinly slice the peaches with a sharp knife. Discard the pits.
2. Mix the sliced peaches, orange zest & juice, sugar, and cinnamon.
3. Place one sheet of thawed phyllo dough on parchment paper on a baking sheet. Brush melted butter on top.
5. Spread the bread crumbs evenly over the phyllo dough.
7. Wrap the phyllo dough over the peaches, and continue adding the peaches and rolling the dough.
9. Bake for 15 to 20 minutes at 400°F, until the strudel is crispy.
4. Place a second sheet of phyllo dough on top and brush it with melted butter. Continue layering the phyllo dough.
6. Spread peaches along one of the short edges of the phyllo dough.
8. Position the unbaked strudel in the center of the baking sheet. Brush the top with melted butter.
10. Cool for a few minutes, then dust with the powdered sugar. Enjoy!!
Carissa's Kitchen Tip
Keep your phyllo dough covered with plastic wrap and a damp towel.
This will prevent it from drying out and tearing as you assemble your strudel.
Recipe Tips
- Peach Perfect: Use peaches that aren't so ripe that they squish when you try to slice or peel them. They should still be firm enough you can peel and slice them, but not hard as a rock that they're too bitter.
- Peeling: You don't have to peel the peaches, but I think the peels add a slightly bitter flavor that isn't pleasant in strudel.
- Toppings: Top with whipped cream, ice cream, vanilla sauce, or even homemade caramel sauce for an extra-special dessert.
Variations
- If you don't have fresh peaches, you can substitute the filling for canned peaches or peach pie filling. Just be sure to drain canned peaches well, so they don't add excess moisture and make your strudel soggy.
- You can use puff pastry instead of phyllo dough, which I usually do for my braided cherry strudel. However, I prefer using phyllo dough which is closer in texture to Strudelteig used in authentic German Apfelstrudel.
- Add sliced almonds on top, which add a delicious crunchy texture, and taste great with peaches.
Storage
Peach strudel is best eaten fresh, warm, and crispy from the oven. After a while, the phyllo pastry becomes soft and loses its crispy texture on the sides and bottom.
- Fridge: Store cooled peach strudel in an airtight container in the fridge for up to 3 days.
I don't recommend freezing leftover strudel, since it becomes really soggy as it defrosts. - Reheat: Wrap a slice in aluminum foil and bake it for 10 to 15 minutes at 350°F in the oven, until it's warmed through and the phyllo dough has become somewhat crispy again.
Related Recipes
Looking for more fruit pastry recipes like this? Try these:
Peach Strudel with Fresh Peaches
Ingredients
- 2 fresh peaches
- 8 sheets phyllo dough (thawed in the fridge)
- zest from one medium orange
- 1 Tablespoon orange juice
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 Tablespoons unsalted butter melted
- ¼ cup unseasoned bread crumbs or Panko bread crumbs
- ⅓ cup powdered sugar (or confectioners' sugar)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Peel and thinly slice the peaches. Discard the pits.
- In a large bowl, mix the sliced peaches, orange zest, orange juice, brown sugar, and cinnamon. Set aside.
- Place one sheet of thawed phyllo dough on the parchment paper on your baking sheet. Use a pastry brush to brush a little melted butter on the dough.
- Place a second sheet of phyllo dough on top of the first one. Brush that sheet with melted butter. Continue layering all the phyllo dough with melted butter.
- Spread the bread crumbs evenly over the phyllo dough.
- Use a slotted spoon (a spoon with holes in it) to spread out a few large spoonful's of the peaches in a line along one of the short edges of the phyllo dough, leaving about a one-inch border on the edge.
- Lift up the edge of the phyllo dough and wrap it over the sliced peaches, so the peach filling is covered by phyllo dough.
- Add another few spoonful's of the peach filling, parallel to the covered peach filling. Again, roll the dough over the newly placed peaches.Continue layering the peaches and rolling the dough a bit at a time. This creates numerous layers of peach-pastry-peach-pastry.
- Brush the top of your peach strudel with the remaining melted butter.
- Bake for 15 to 20 minutes until the strudel is golden brown and crispy.Allow your strudel to cool for 10 minutes, then sift the powdered sugar on top. Enjoy!!
Lina
Ohh wow this looks amazing!