Braided Peach Strudel Food

BRAIDED PEACH STRUDEL

Steps:

• 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
• 2. In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
• 3. Unfold pastry sheet on a lightly floured surface. Roll pastry sheet to form a 14x12-inch rectangle. Gently transfer pastry sheet to the parchment-lined baking sheet. Spoon the peach mixture lengthwise down the middle of the pastry sheet. Cut slits 1 inch apart on both sides of the pastry to within 1/2 inch of the peach filling. Starting at one end, fold the pastry strips over the peach filling in a braided pattern (fold one strip from the left, then fold one strip from the right), repeating until the filling is covered with the pastry strips.
• 4. Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
• 5. Bake for about 25 minutes or until the pastry is a light golden color and pastry filling is piping hot. Let the pastry cool on the baking sheet for 20 minutes before slicing and serving

BRAIDED PEACH STRUDEL

Steps:

• Heat the oven to 400°F Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
• Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.