Peach Streudel

This was the first really sweet think I’ve made in a very long time and it came out soooooo good!  You can lower carbs on this dessert by using raspberries or strawberries, but the peaches and nectarines are just so beautiful right now, I just had to make something with them before the season ends.  This recipe is not suitable until you are well into Phase 2 OWL of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site:

If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:


1 recipe my Mozzy Dough (substituting 2 T. sweetener of choice for the garlic/onion powders)

2 large peaches, sliced

¼ c. sugar equivalent of your favorite sweetener

2 T. unsalted butter

1½ tsp. ground cinnamon

OPTIONAL:  1 tsp. vanilla extract

DIRECTIONS:  Preheat oven to 350º.  Line a large baking sheet with parchment and set near your workspace.  Make the recipe of Mozzy Dough per that recipe’s instructions, substituting in 2 T. sweetener for the garlic and onion powders.  If using the vanilla, add it to the dough with the beaten egg.  Press or roll the dough out nearly the length of a 17″ pan, right on top of the parchment paper.  Spread it out about 9″ wide.

I did not peel my peaches but you certainly can if you prefer.  Lay the peach slices down the length of the center of your rectangle of dough, slightly overlapping them.  Leave a little dough uncovered ant the two ends of the strudel dough for closing up.  Sprinkle on the ¼ c. sweetener of choice (I used erythritol).  Sprinkle the peaches with the cinnamon and dot the length of the band of peaches with the butter.  Using the parchment to help you lift the dough, fold one long side of the dough up and over the peaches gently.  Repeat that process for the other long side of the dough, slightly overlapping them if possible.  Gently pinch the ends and long seam of the strudel dough together with your fingers so the peaches and juice won’t ooze out during baking.  Although this next step is not necessary, using the parchment again to assist, I gently rolled my filled strudel so that the seam side was down on the parchment for baking.

Pop into preheated 350º oven and bake for about 18-20 minutes (watch closely as ovens vary).  Remove and with a paper towel, blot away any oozed butter or juices along the edges for a nicer presentation.   Slice into 6 servings and serve warm.

NUTRITIONAL INFO:  Makes 6 servings (cutting into 8 will also lower carbs).  A slice 1/6 of the strudel will contain:

305 cals., 24.3 g fat, 15.45g carbs, 7.41g fiber, 8.04g NET CARBS, 18.25g protein, 376 mg sodium


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