Vegan Blueberry Peach Strudel

Our family spent the last weekend of summer soaking up the sun and enjoying the waves in Michigan. We spent Saturday morning walking from farm stand to farm stand sampling and buying the many fruits and vegetables grown by the local farmers. We picked up an abundance of corn, red peppers, lettuce, ripe peaches and the last of the seasonal blueberries.

Blueberries and peaches happen to be two of my favorite fruits. I spend most of June wondering when they are going to be ready to be picked and ready for me to eat them all up! With an abundance of both succulent fruits on hand, I went looking for a recipe that combined both blueberries and peaches, and that could be adapted to omit any dairy, eggs or nuts at the same time. I found this recipe for Blueberry Peach Strudel from Donika on Mom What’s 4 Dinner.

Thankfully, Pillsbury Puff Pastry sheets are dairy and egg free so they worked out perfectly for this recipe! Instead of the peach jam mixture Donika used, I opted for fresh peaches and then added more brown sugar to sweeten them up a bit. I don’t like mine too sweet so you may want to add more sugar to the recipe if you like your strudels a bit sweeter. I also used vegan cream cheese instead of ricotta or regular cream cheese and no egg, just vegan margarine in the wash.

I think my strudel turned out pretty well and both of my kids loved them. Even my daughter who normal doesn’t like cooked fruit ate a whole strudel as soon as they were out of the oven!

Vegan Blueberry Peach Strudel (no dairy, eggs, nuts) 

2 sheets of thawed puff pastry sheets

1 cup frozen organic blueberries or fresh

2 T brown sugar

1 1/2 T cornstarch

2 ripe peaches, peeled and diced

10 tbsp of Vegan cream cheese (5 tsbp for each sheet of pastry); soften

1 T vegan butter or margarine; melted

Peel and dice the peaches and place in a small bowl. Add the blueberries, cornstarch, and brown sugar to the peaches and mix well.  Roll out dough; spread on the softened cream cheese about 5 tablespoons on each sheet of dough, and spread half the fruit mixture over the cream cheese. Repeat with other sheet of dough and ingredients.

Roll and cut each puff pastry dough in half. Seal both sides and cut a couple slats on the top.

Place on a parchment lined baking sheet, brush with melted vegan butter and bake at 400 degrees until golden (about 20-25 minutes). For a more golden crust, place under broiler for a minute. Dust with icing sugar. Perfect for breakfast or a snack. Enjoy!