Aromatic and warm, this Lavender Peach Strudel is sure to amaze!
Hello friends, and welcome to Peach Week. What is Peach Week, you ask? As the name suggests, it’s a week of peach recipes. I have three peach treats I’ll be sharing throughout the week, and I’m so excited!
You can be sure that come September 1st, this girl is whipping out the pumpkin and apples and spices. But before all that, let’s celebrate the end of summer with Peach Week.
First up is this stunning lavender peach strudel.
Lavender and peaches are an unknown dynamic duo. They’re both fragrant and aromatic, and compliment each other perfectly. Plus, look at those colors! Gah. Love.
I tucked them inside the BEST pie dough I’ve ever had. Like guys, I don’t like pie. I’m just not a fan. It doesn’t do it for me. But about a month ago, I was asked to teach how to make pie dough from scratch as part of one of my baking lessons. I scoured the internet and found this recipe from Maria and oh. my. lord. I became a pie lover.
It’s all about the technique used to combine the butter and flour. Instead of mixing it into pea sized pieces as most recipes call for, Maria has you roll the butter into thin sheets between the flour. It’s brilliant, and makes for the most flakey, soft, and airy pie crust.
Speaking of summer being almost over, I’m currently visiting Alex in Michigan for his birthday. Then on Tuesday morning I’m headed to Chicago to do some work with Monique of Ambitious Kitchen. I foresee long work days this week, as I’m shooting her recipes for the entire month of September! I’m so, so excited to be in the kitchen with my blogging galpal. Then it’s back to Michigan for one night before flying home to Boston and moving into a new apartment on the first. It’s going to be a crazy few weeks. Follow along with my adventures on Snapchat: sarahfennell. And happy Peach Week!
In a medium bowl, combine the flour, sugar, and salt. Toss in the cubed butter, then dump the mixture onto a hard work surface. Use a rolling pin to roll the butter into thin sheets. When your pile gets thin, pull it back into a mound and roll it out some more. You’re looking for the sheets of butter to resemble thin sheets of paper, where they sort of flake up as you roll them. It should take 8-10 rolls. Place into the freezer for 15 minutes to chill the butter.
Remove from freezer and pour in buttermilk. Use your hands to form everything into a ball of dough. You should see some beautiful thin striations of butter in your dough. Form into a flattened disk and cover with plastic wrap. Refrigerate for at least 1 hour, but up to 3 days.
Once your dough has chilled, make your filling. Preheat oven to 425°F.
In a large bowl, combine sliced peaches, brown sugar, lavender buds, melted butter, cornstarch, and salt. Set aside.
(For this next part, use the last picture in the post for guidance). Place your dough onto a baking sheet lined with parchment paper. Roll the dough into a 10″x12″ rectangle, flouring as you go to prevent sticking. Use a knife or pizza cutter to cut it to exact size. Using a ruler as a straight guide, cut 3″ slits into each side, keeping them about 1″ wide.
Arrange your peach slices down the middle of the dough, then, alternating sides, fold each strip over the peaches and down at about a 40° angle. Whip the egg for the egg wash and brush over the entire dough. Sprinkle with turbinado sugar, if using.
Bake for 25 minutes, until the entire strudel is golden brown and beautiful. Allow to cool for 15 minutes before cutting into strips! Best served warm with vanilla ice cream 🙂