Summer Stone Fruit Strudel

Summer is nearly here, and along with Summer heat and Summer fun, Oliver’s is super excited to welcome back Summer Stone Fruit! Come and check out our colorful assortment of these seasonal fruit favorites, like Certified Organic yellow or white Peaches and Nectarines from Nick Boldt, or stock up on Summer snackers like fresh Rainier Cherries or sweet Apricots. Whether you enjoy them fresh or add them to your favorite dish, these juicy gems of Summer are worth savoring! One bite of this strudel, and you’ll be saying “Yodelayhee-WHO is she?!” That’s because we’ve swapped the traditional apple filling for a mix of seasonal stone fruit – just pick a pound of your favorites, and start making some Summer strudel magic!


  • Serves: 1 Strudel
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes


  • 1 lb. Assorted Summer Stone Fruit, peeled & cut into 1 inch chunks
  • 1 sheet Frozen Puff Pastry, thawed but kept very cold
  • 1 tbsp. Unsalted Butter, at room temp.
  • 3 tbsp. All-Purpose Flour + extra for dusting work surface
  • 1 large Egg, beaten w/ 1 tbsp. Cold Water
  • 1/3 c. Granulated Sugar
  • 2 tbsp. Honey
  • 1 tsp. Fresh Lemon Zest
  • 1 tbsp. Fresh Lemon Juice
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Cinnamon
  • 1/4 tsp. Kosher Salt
  • Powdered Sugar (for dusting)


  1. Preheat oven to 400 degrees, and line a large baking tray with parchment paper. Combine stone fruit, flour, sugar, honey, lemon zest, lemon juice, ginger, cinnamon, and salt in a non-reactive mixing bowl. Cover and place filling in the fridge for 10 minutes to allow flavors to marry.

  2. While filling sits, roll out cold puff pastry on a floured work surface until it forms a large, thin rectangle (approximately 12 inches by 14 inches). Starting on the side closest to you, spread the prepared filling in a thin layer from the edge of the pastry up, leaving a 1 to 2 inch border on either side; stop the filling about 3 inches from the far end of the pastry dough. To roll the dough, fold about 3 inches of the close end of the pastry away from you. Repeat until you only have the 3 bare inches of pastry dough remaining; brush edges and bare dough with egg wash, then fold in ends and fold over to seal. Transfer strudel carefully to prepared baking sheet, and refrigerate for 10 minutes.

  3. Bake for 20 to 25 minutes or until strudel is crisp and puffed. Transfer to a wire cooling rack; when still warm but not hot, dust with powdered sugar to finish. Cool strudel completely, then slice to serve.

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