If pop tarts and toaster strudels had a baby, these cinnamon peach strudels would be it, and man are they delicious! I had some overly ripe peaches and nectarines that my family had decided would rot in the fridge because they were too soft and I decided to rescue them by making these tasty peach strudels! They are easy and so perfect for summer whether you eat them plain or warm with a scoop of vanilla ice cream. Do yourself a favor and make these delicious cinnamon peach strudels with a vanilla peach glaze the next time you grab some peaches.

The filling is simply made from peaches (or nectarines), vanilla extract, cinnamon, a little cornstarch for thickening, and brown sugar. That mixture gets added into the center of each puff pastry rectangle before getting the top layer added on and sealed. The strudels get brushed with and egg wash and then baked until golden and flaky! Once the strudels cool slightly, they get drizzled with a simple vanilla peach glaze that really adds so much peachy flavor and goodness.

You can serve them warm as is, or as a dessert with some vanilla ice cream on top! They really are so delicious and I love how simple they are to make as well. You can play around with the different types of fruit you use, but I am partial to everything peach right now!

Ingredients:

• 2-3 Peaches or Nectarines

• 1 Tsp. Cinnamon

• 1 Tsp. Cornstarch

• 1/4 Cup Brown Sugar

• 1 Tsp. Vanilla

• 2 Puff Pastry Sheets

• Egg Wash

For glaze-

• 1/2 peach

• 3/4 Cup powdered sugar

• 1 tsp. Vanilla

• 2-4 Tbsp. Milk or Cream

Directions:

• Preheat oven to 400 degrees.

• Chop peaches and add cinnamon, cornstarch, brown sugar, and vanilla into a bowl and mix to combine.

• Roll out 2 puff pastries slightly into an even layer and then cut each piece into 6 rectangles.

• Place a little of the peach mixture in to the center of the puff pastry rectangles, careful not to overstuff, and then dab your finger in water and go around each edge.

• Place the 2nd rectangles on top of the peaches and then seal with a fork around the edges and then poke holes in the middle of each strudel.

• Brush lightly with egg wash and bake at 400 for 15-20 minutes until golden brown.

• Meanwhile make glaze by adding 1/2 of a peach or nectarine with 3/4 Cup of powdered sugar, 1 tsp of vanilla, and milk and puree until smooth.

• Let the strudels cool slightly and then drizzle the glaze over top.

How good do these look? I cannot wait for you to make these cinnamon peach strudels with a vanilla peach glaze this summer!