Easy Peach Strudel

Ingredients

• 1 pack Farm Boy™ Butter Puff Pastry thawed overnight in fridge
• 1/3 cup granulated sugar
• ½ tsp Farm Boy™ Organic Cinnamon
• ¼ tsp freshly grated Farm Boy™ Nutmeg
• 2 Tbsp Farm Boy™ Cornstarch
• 6 large fresh peaches sliced into ½” wedges
• 1 tsp almond extract
• 1 Farm Boy™ Egg
• 1 Tbsp water
• 2 Tbsp coarse sugar
• icing sugar for garnish, optional

Directions

1. On a piece of parchment paper, join ends of Farm Boy™ Butter Puff Pastry sheets and roll out to a 12” x 18” rectangle. Place the parchment on a sheet pan to chill in the fridge while you prepare the filling.
2. In a large bowl, mix the sugar, Farm Boy™ Organic Cinnamon, grated Farm Boy™ Nutmeg, and Farm Boy™ Cornstarch. Add the peaches and almond extract and toss to coat.
3. Place the filling along the centre of the pastry, leaving a 3” border all around. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seams together well to seal. Do the same for the two ends of the pastry.
4. Using the parchment paper to help, gently roll the prepared strudel onto a cookie sheet lined with parchment paper so that the seam is on the bottom. Refrigerate for 20 minutes.
5. Meanwhile, preheat the oven to 425°F.
6. Before baking, score diagonal lines on the top of the pastry. In a small bowl, whisk Farm Boy™ Egg and water. Brush the surface of the pastry with an egg wash. Sprinkle with coarse sugar.
7. Bake for 20 minutes. Reduce the temperature to 375°F and continue to bake for an additional 10- 15 minutes, or until the pastry is dark golden brown and the filling is bubbling. Serve warm, dusted with icing sugar.