On Sunday, we had people over for Chilean tea. It's more dinner than a snack, so I baked this peach and fig strudel because having something sweet with tea is very important for us Chileans. I like strudel because it is not as sweet as other Chilean cakes, and I have always wanted to use seasonal fruit. With the summer ending soon, we will not see more peaches. The fig jam I used was also unique. I bought it at an event for school gardens where another school made jam with their harvest, so they raised funds.
Remember that the key to strudel is kneading the dough. Follow the pictures to give you an idea of how it looks when it is ready. The dough must be stretched thin. The strudel is much better cooked and served the same day.
You can also visit our recipe for Apple Strudel.
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German Peach Strudel
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: Chilean
Description
A perfect strudel for summer.
Ingredients
- 1 cup flour
- 2 yolks
- ¼ cup warm milk
- 1 tablespoon butter
- 3 large peaches, peeled, pitted, and sliced about 5 mm (⅛″)
- 3 cloves
- 1 cup fig jam or peach
Instructions
- Place the peaches in a medium saucepan with the cloves, and cook over medium heat. Once it boils, let it boil gently for 5 minutes. Turn off the heat and let it cool.
- For the dough: mix the flour with the yolks, and work with a fork to make sand. Add the warm milk with melted butter, work to form a smooth and elastic dough, and knead for 8-10 minutes with the hand mixer or 20 minutes by hand. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 200C or 400F.
- On a floured counter, roll the dough until very thin. You need to be able to see through. Put the dough on a kitchen towel and leave it for 5 minutes to dry, then brush with melted butter or vegetable oil.
- Spread the fig jam over the oiled dough, layer the cooked peaches, and throw away the cloves. Roll up starting from the longest side. Carefully pass it to a buttered baking pan and brush it with milk or beaten egg.
- Bake for 40-45 minutes until golden and crisp. Cool in the pan and cut still warm. Serve sprinkled with powdered sugar if desired.
