BRAIDED PEACH STRUDEL

Braided Peach Strudel image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 9

16-oz pkg frozen peach slices, thawed and well drained
1/3 cup light brown sugar, loosely packed
1 Tbsp all-purpose flour
1/4 cup chopped walnuts
1 tsp vanilla extract
1 sheet frozen puff pastry, thawed (from a 17.3-oz package)
1 large egg
1 Tbsp water
2 Tbsp coarse sugar (you can use granulated sugar but the coarse sugar works best)

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