Savoring Rhode Island with Cindy Salvato - Peach and Blueberry Strudel

Peach and Blueberry Strudel
By Cynthia Salvato

Peaches and ginger combined offer an exciting experience for the senses. These flavors baked in puff pastry make a wonderful dessert served alone or with your favorite ice cream.

Time: 1 hour 15 minutes
Active time: 30 minutes

1 pint fresh blueberries

3 cups fresh peaches, skinned removed, sliced

2 tablespoon all-purpose flour

2 tablespoons chopped ginger root

3 tablespoons light brown sugar

2 teaspoons grated orange peel

1 sheet frozen puff pastry, defrosted

1 egg, slightly beaten

1 tablespoon granulated sugar

Adjust the oven rack to the center shelf; preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set aside.

In a medium-size mixing bowl, toss together the berries, peaches, flour, ginger, sugar and orange peel; set aside. Unfold the puff pasty and on a lightly floured surface, roll out the puff into a 10-by-12 inch rectangle.

Transfer the dough onto the sheet pan; brush the edges of the pastry dough with some of the egg. Arrange the fruit mixture lengthwise down the center. Fold the dough lengthwise over the fruit towards the center and pinch the seam together; fold the seam over once to seal securely. Pinch the ends to seal and turn the strudel over so the seam is on the bottom.

Brush the top with the remaining egg and sprinkle the sugar over the surface of the dough. With a sharp knife, cut 4-one inch slits down the length of the pastry. Bake for 40 to 45 minutes. The pastry is done when it is a golden brown and feels crispy to the touch. Remove from the oven; cool for 15 minutes before serving.

Serves 4 to 6