Instructions

1. In a medium bowl, combine the flour, sugar, and salt. Toss in the cubed butter, then dump the mixture onto a hard work surface. Use a rolling pin to roll the butter into thin sheets. When your pile gets thin, pull it back into a mound and roll it out some more. You’re looking for the sheets of butter to resemble thin sheets of paper, where they sort of flake up as you roll them. It should take 8-10 rolls. Place into the freezer for 15 minutes to chill the butter.
2. Remove from freezer and pour in buttermilk. Use your hands to form everything into a ball of dough. You should see some beautiful thin striations of butter in your dough. Form into a flattened disk and cover with plastic wrap. Refrigerate for at least 1 hour, but up to 3 days.
3. Once your dough has chilled, make your filling. Preheat oven to 425°F.
4. In a large bowl, combine sliced peaches, brown sugar, lavender buds, melted butter, cornstarch, and salt. Set aside.
5. (For this next part, use the last picture in the post for guidance). Place your dough onto a baking sheet lined with parchment paper. Roll the dough into a 10″x12″ rectangle, flouring as you go to prevent sticking. Use a knife or pizza cutter to cut it to exact size. Using a ruler as a straight guide, cut 3″ slits into each side, keeping them about 1″ wide.
6. Arrange your peach slices down the middle of the dough, then, alternating sides, fold each strip over the peaches and down at about a 40° angle. Whip the egg for the egg wash and brush over the entire dough. Sprinkle with turbinado sugar, if using.
7. Bake for 25 minutes, until the entire strudel is golden brown and beautiful. Allow to cool for 15 minutes before cutting into strips! Best served warm with vanilla ice cream 🙂