Lemonberry & Peach Strudel

Preheat oven to 400ºF.

Unwrap puff pastry and roll it out until you have created a rectangle. My trick is to hold one end in the air and let the other half hang down, which helps stretch it out. Once the shape is formed, place puff pastry on a nonstick cookie sheet, or a sheet that has been sprayed with Pam.

In a medium bowl, add strawberries, peaches, white sugar, brown sugar, and flour. Stir together. Pour in contents of lemon jello packet, add in water and vanilla. Stir together. The batter should be relatively thick but still should pour easily.

Down the center of the puff pastry rectangle, pour the batter. You will want to leave about 2 inches on each side of the filling so you will have enough dough to fold up over top the batter. Once the batter has been poured down the entire center of the dough, cut slits about 1 inch wide in the dough down both sides of the filling. This will be the part that you will fold over top the filling.

Once the slits are cut, fold a piece from the left side over top the filling, then a piece from the right side over the filling, repeating this process until you have formed a “braid” and all the filling is entirely covered.

In a small bowl, whisk together the egg and water for the egg wash. Using a pastry brush, dip the tips into the egg wash and brush it up and down the braided dough.

Bake for 25 minutes.