--- title: "Chilean Peach Kuchen — Homemade Kuchen de Duraznos Recipe" description: "Versión en Español. Chilean peach kuchen, or kuchen de duraznos, is a tart with a crisp buttery base topped with canned peach slices and pastry cream, one of the best loved cakes of southern Chile. It..." url: https://www.chileanfoodrecipes.com/chilean-peach-kuchen-de-duraznos-recipe/ date: 2026-09-26 modified: 2026-09-26 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-peach-kuchen-featured.jpg categories: ["Desserts"] type: post lang: en --- # Chilean Peach Kuchen — Homemade Kuchen de Duraznos Recipe [Versión en Español](https://comidaschilenas.com/receta-de-kuchen-de-duraznos/) ![Freshly baked Chilean peach kuchen with pastry cream and golden peach slices](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-peach-kuchen-featured.jpg)*Homemade Chilean peach kuchen* Chilean peach kuchen, or kuchen de duraznos, is a tart with a crisp buttery base topped with canned peach slices and pastry cream, one of the best loved cakes of southern Chile. It takes 30 minutes of preparation plus 50 minutes of baking and serves 6 people. It is a classic of afternoon once, prized for the contrast between the firm base, the silky pastry cream, and the juicy fruit, and it is made all year round with peaches in syrup. ## How to Make Chilean Peach Kuchen? You mix a quick dough of flour, brown sugar, baking powder, butter, milk, and egg, press it into a buttered tin, and bake it briefly with the peach slices on top. Then you pour pastry cream over the fruit and return the kuchen to the oven until the surface is lightly golden. ## Nutritional Information Each serving of peach kuchen contains approximately 434 kcal, 6 g of protein, 20 g of total fat (12 g of saturated fat), 115 mg of cholesterol, 57 g of carbohydrates, 33 g of total sugars, and 265 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Kuchen de Duraznos Recipe **Preparation:** 30 minutes **Cooking:** 50 minutes **Servings:** 6 people ### Ingredients - 200 g (1 2/3 cups) of all purpose flour - 150 g (3/4 cup) of brown sugar - 125 ml (1/2 cup) of milk - 3 canned peaches - 2 cups of pastry cream - 80 g (2.8 oz) of butter - 1/4 teaspoon of salt - 1 egg - 2 teaspoons of baking powder ### Instructions 1. Preheat the oven to 200 C (392 F) for at least 10 minutes and cut the peaches into slices. In a medium bowl, sift the flour, add the brown sugar, the baking powder, and the salt, and stir together with a wooden spoon. Add the butter, cubed and at room temperature, and work it in. ![Dry ingredients for the peach kuchen base: flour, brown sugar, and baking powder](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/flour-sugar-baking-powder-peach-kuchen.jpg)*Dry ingredients for the base* 1. Add the milk and egg, beaten together beforehand, and mix until you have a smooth dough. Butter a 24 cm (9.5 in) kuchen tin and spread the dough evenly over the base, trim the excess at the edges, and prick the whole surface with a fork. ![Kuchen dough rolled out in a round tin, ready for the filling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/kuchen-dough-in-round-tin.jpg)*Kuchen dough in the tin* 1. Arrange the peach slices over the dough and bake for 15 minutes. Take the tin out and lower the oven to 180 C (356 F). Pour the pastry cream over the peaches, spread it carefully over the whole surface, and decorate with leftover dough if you like. ![Canned peaches cut into slices, ready to arrange over the kuchen base](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/canned-peach-slices-kuchen.jpg)*Canned peach slices* 1. Return the kuchen to the oven for 40 minutes or until the surface is lightly golden, then take it out and let it cool to room temperature before unmolding. Serve on its own or with a good coffee, a cup of milk, or a fresh homemade lemonade. ## Additional Tips ### Make the peaches and cream at home Homemade canned peaches and homemade pastry cream make a real difference. The fruit keeps more of its flavor and the cream sets with a cleaner vanilla taste than store bought versions. ### Drain the peaches well Let the peach slices drain on a rack or paper towels before placing them on the dough. Excess syrup soaks the base and stops it from turning crisp during the first bake. ### Cool before unmolding The pastry cream needs to set as the kuchen cools. Cut it too soon and the cream will run, so wait until it reaches room temperature before removing it from the tin. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Canned peaches | Fresh ripe peaches | 3 : 3 | Brighter, less sweet | | Brown sugar | White sugar | 1:1 | Lighter, no caramel notes | | Butter | Lactose free margarine | 1:1 | Dairy free, similar texture | | Cow’s milk | Oat milk | 1:1 | Slightly nutty | ## Frequently Asked Questions (FAQs) ### 1. How do I store peach kuchen after baking? Refrigerated in an airtight container it keeps well for 3 to 4 days. You can also freeze it in portions, although the pastry cream will lose some of its texture. ### 2. How can I make a lactose free version? Replace the milk and butter with plant based versions such as oat milk and lactose free margarine, and make a vegan pastry cream with cornstarch, plant milk, and vanilla. ### 3. Can I use fresh peaches instead of canned? Yes. Use ripe but firm peaches, peel them, slice them, and toss them with a tablespoon of sugar. Fresh peaches release more juice, so pat the slices dry before arranging them on the base. ### 4. Why prick the dough with a fork? Pricking lets steam escape during the first bake, so the base stays flat instead of puffing up under the peaches and pastry cream. ## What Does Kuchen Mean? Kuchen is a German word that literally means cake, used for a wide range of baked sweets. In Chile it was adopted for traditional tarts filled with fruit, cream, or crumbs, inherited from the German immigration to the south of the country. ## History of Kuchen in Chile German settlers arrived around Llanquihue, Valdivia, and Osorno from the 1850s and brought their home baking with them. Using local fruit such as peaches, raspberries, and murta, kuchen spread from farmhouse kitchens to bakeries and roadside tea rooms, and today it is sold all over the country. ## Did You Know? Kuchen, in all its varieties, is a classic of once in southern Chile, the afternoon tea time, thanks to the German immigration in the area. Traditionally it is baked just before eating, with fresh fruit or with fruit preserved at home. ## Recommended - [Chilean Apple Kuchen Recipe](https://www.chileanfoodrecipes.com/chilean-apple-kuchen-de-manzana-recipe/) - [Raspberry or Strawberry Kuchen Recipe](https://www.chileanfoodrecipes.com/raspberry-or-strawberry-kuchen-recipe/) - [Chilean Murta Kuchen Recipe](https://www.chileanfoodrecipes.com/chilean-murta-kuchen-murtilla-berry-tart-recipe/) - [Chilean Conejitos with Pastry Cream Recipe](https://www.chileanfoodrecipes.com/chilean-conejitos-pastry-cream-filled-buns-recipe/)