It's a very easy dessert to put together but very flavorful. If you are not a fan of ginger you can leave it out but I like the depth of flavor it brings to the fruit combination.
Peach, Ginger and Blueberry Strudel
1 pint fresh blueberries
3 cups fresh peaches, skins removed and cut into 1/4-inch slices
2 tablespoons all-purpose flour
2 tablespoons minced fresh ginger
3 tablespoons light brown sugar
2 teaspoons grated orange zest
2 sheets frozen puff pastry, defrosted
1 egg, slightly beaten
1 tablespoon sugar
Adjust oven rack to the center shelf; preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set aside.
In a medium mixing bowl, toss together berries, peaches, flour, ginger, brown sugar and orange zest; set aside. Unfold one puff pastry and, on a lightly floured surface, roll it out to an approximate 10x12-inch rectangle.
Transfer the pastry dough onto the sheet pan and brush edges of dough with some of the egg. Arrange half the fruit mixture lengthwise down the center. Fold both sides of the dough over the fruit toward the center. Pinch the seam together and tuck it under to seal it securely. Pinch the ends to seal then turn the strudel over so the seam is on the bottom. Repeat with remaining sheet of pastry dough.
Brush the tops with the remaining egg and sprinkle sugar over the surface of the dough. With a sharp knife, cut four 1-inch slits down the length of the pastry. Bake 25-30 minutes, until pastry is golden brown and feels crispy to the touch. Remove from oven; let cool for 15 minutes before serving. Serve alone or with vanilla ice cream.