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Peach, Plum and Asian Pear Strudel

This Peach, Plum and Asian Pear Strudel will make you a believer in the wonders of Puff Pastry. Flaky golden layers, braided with a delicious filling inside. The perfect dessert in my opinion, and surprisingly similar to make.

We visited a pumpkin patch before Halloween and We also went through a huge corn maze. Located in the San Fernando Valley, is the Tapia Brothers, Pumpkin patch. It was so much fun, and they also have fresh fruit that you can buy as well.

So along with our pumpkin purchasing, we bought some fresh peaches, plums and Asian pears.

After the kids sampled the fruit, I was left wondering what to make with the rest of the fruit. I didn’t want any of them going to waste, so off to Pinterest I went, and researched recipes to try for the fall, and that’s when I thought of making this Peach, Plum and Asian Pear Strudel.

I love that in Southern California, it’s the middle of fall, but yet still feels a bit like summer. It’s currently 85 degrees outside while I am baking this Peach, Plum and Asian Pear Strudel.

This dessert looks like it took several days to prepare. Something you would find in your favorite pastry shop, yet it comes together so easily. This would be a perfect dessert option for thanksgiving.

I love the flavor of cheesecake, and the filling has a cream cheese layer that brings all the feels of Cheesecake/Danish to this delicious dessert.

You can actually find so many different ideas to fill in this pastry. The options are endless! I’m thinking Pumpkin and Cream Cheese, or Caramel Apple, for my next go around with Puff Pastry Strudel.

Puff pastry is a flaky dough that can be homemade or bought in the freezer section of the grocery store. While homemade is probably delicious, it can be time consuming for me to make, and pre made is just so convenient, and pretty easy to find.

Peach, Plum and Asian Pear Strudel

Freezing Option:

If you would like to freeze the strudel, you can do this before baking. Wrap them tightly in plastic wrap, then place in a freezer bag gently. Freeze up to 3 months.

I made 2 strudels with this recipe, so you definitely can make both, and wrap one of them up before baking, and freeze it for a later date.

Bake right from the freezer by unwrapping them then place on a parchment paper lined baking sheet, and bake at 400 degrees for 30 – 35 minutes.

You can store this strudel in an air tight container in the fridge for up to 3 days.

Peach, Plum and Asian Pear Strudel Instructions:

Fruit filling Ingredients:

1 of each: Peach, plum & asian pear

1/4 cup of sugar 

1/2 teaspoon of vanilla extract 

Cream cheese filling ingredients:

1 8oz block of cream cheese softened 

1 egg yolk 

1/4 cup of sugar 

1/2 teaspoon of vanilla extract 

2 sheets of puff pastry thawed 

1 Egg yolk for egg wash

1 tablespoon water for egg wash

Sanding sugar for sprinkling (optional)

Powdered sugar for sprinkling (optional)

Preheat oven to 375 degrees.

Place chopped fruit in a small saucepan with 1/4 cup of sugar, and 1/2 teaspoon vanilla extract.

Cook on medium heat for about 8-10 minutes, until fruit has softened up.

Drain liquid from fruit mixture if necessary. Place in a bowl and set aside.

In the bowl of an electric mixer, combine softened cream cheese, 1/4 cup of sugar, vanilla, and egg yolk.

Mix on medium until well combined. Set aside.

Place 1 thawed out puff pastry sheet on a lightly floured parchment paper sheet.

Roll it out lengthwise just a few inches.

Cut off the top two corners of the puff pastry sheet.

Begin cutting diagonal strips along the sides of each pastry sheet, while leaving the center portion of the pastry sheet whole.

You should have about 10 strips per side.

Spread evenly half of the cream cheese mixture in the center of the pastry sheet.

Spread evenly half of the cooked fruit mixture on top of the cream cheese mixture on pastry sheet center.

Begin making the braid by folding over the top part of the pastry sheet over filling, then begin crossing over each strip alternating between sides.

Before you cross over last strips, fold in the bottom middle flap.

Brush top of strudel with egg wash, and sprinkle with sanding sugar.

Transfer the strudel to a baking sheet by lifting the parchment paper with the strudel on top, carefully to a baking sheet.

Repeat with second pastry sheet if desired.

Bake for 30 minutes, until golden.

Remove from oven and let cool completely.

Dust with confectioners sugar if desired.

Serve and enjoy.

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