Peach puff pastry strudel

Published on 31 August 2025

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Peach season, quick and effortless: gone instantly. I always keep rectangular pastry for quick sweet or savoury dishes.

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I chop almonds and hazelnuts, crush biscuits or use crumbs, unroll pastry and spread jam, peach or apricot, only in the centre.

I add biscuits.

Then nuts.

I add drained Marsala-soaked raisins.

I wash and slice nectarines.

I arrange along the length.

I add cinnamon and sugar.

I fold pastry a couple of centimetres along both sides.

Using paper, I bring one side to the centre.

Then the other, without overlapping, and seal edges.

I sprinkle sugar along edges.

I bake at 180°C for 30 minutes, then dissolve a tablespoon of jam with a couple of tablespoons of water and brush for shine.

Eat the same day because pastry becomes damp and soft.

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