The Vegan Dad blog turns 1 today! Woot woot! 408 posts and going strong! Boy, when I look back at those very first posts I wonder how I ever developed a readership. Today, the blog gets about 1000 hits a day and I look forward to reading your comments and they come in throughout the day. Today also marks my 3rd veganiversary. So, there is much to celebrate! I thawed out the puff pastry I had been storing in the freezer (works beautifully) and made this.
- 1/2 recipe puff pastry
- 4 peaches, skinned and sliced
- 1 tbsp sugar
- 1/3 cup sliced almonds (plus more for top)
- 2 tsp instant tapioca
- 2-4 tbsp sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/4 tsp almond extract
- soy milk for brushing
- 3/4 cup icing sugar
- splash of almond extract
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
1. Mix peaches and 1 tbsp of sugar in a bowl and set aside. Roll puff pastry into a large rectangle (9" x 14" or so).
2. By now, the peaches will have released some liquid. Strain peaches with a sieve, draining liquid into a small bowl. Add remaining sugar, almonds, tapioca, remaining sugar, spices, and extract to the peaces and mix well.
3. Place peach filling a bit off centre along the long side of the puff pastry. Bring pastry over the filling and roll. Seal end and place seam-side down on baking sheet.
4. Brush with soy milk and cut slits in the top with a sharp knife every 1.5" or so. Top with as many sliced almonds as you see fit (about 1/4 cup). Bake for 35-40 mins, or until filling is bubbling and pastry is golden brown.
5. Heat 1 tbsp of the reserved peace juice on the stove over medium heat. Add in icing sugar and extract and mix until smooth. Add more liquid, if needed. Drizzle over warm strudel. Serve.