Mixed Berry Strudel
I still remember the first time I folded a jammy berry filling into flaky puff pastry — the kitchen smelled like warm fruit and butter, and the strudel disappeared before the coffee had cooled. Mixed Berry Strudel is the sort of dessert that looks fancy but comes together fast, which is why I make it for weekend brunches, casual dinner parties, and anytime I want a simple showstopper. If you like fruit-forward pastries that balance tartness and sweetness, this recipe gives you flaky layers, bubbling berry pockets, and a dusting of powdered sugar to finish.
In the mornings when I want a berry-forward pastry without the fuss, I sometimes reach for a warm berry bake like this mixed berry baked oatmeal as inspiration — same fruit-forward flavors, just a different delivery.
Why you’ll love this dish
This Mixed Berry Strudel is fast, forgiving, and crowd-pleasing. Using store-bought puff pastry means you get bakery-style flakiness without making dough from scratch. The mixed berries (fresh or thawed frozen) give bright flavor and natural juices; a touch of cornstarch keeps the filling from getting soggy. It’s perfect for weekend brunch, an easy dessert after dinner, or a portable picnic pastry.
“Light, flaky, and full of summer fruit — this strudel vanished in minutes and tasted like a pastry shop made it at home.”
If you enjoy rustic fruit desserts, try it as an alternative to a traditional mixed berry cobbler when you want something with a flaky crust instead of a spoonable topping.
How this recipe comes together
Before you start, here’s the quick overview so you know what to expect:
- Thaw one sheet of puff pastry and keep it chilled.
- Toss berries with sugar, cornstarch, and vanilla; let them macerate briefly.
- Spoon the filling onto half the pastry, fold, seal, egg-wash, and vent.
- Bake 25–30 minutes until golden and puffed, then cool slightly and dust with powdered sugar.
This hands-on time is short — about 10–15 minutes — and baking does the rest.
What you’ll need
Key ingredients (serves 4–6):
- 1 package puff pastry (thawed according to package instructions)
- 2 cups mixed berries: strawberries, blueberries, raspberries (fresh or thawed frozen, drained)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Notes and substitutions:
- Use frozen berries if out of season; thaw and drain them well so the filling doesn’t become watery.
- Swap the granulated sugar for coconut sugar or a little maple syrup for different sweetness notes.
- For a richer finish, brush the pastry with cream instead of egg wash (vegetarian option), though egg gives the best golden shine.
Directions to follow
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour a work surface. Keep the puff pastry chilled and roll it out into a roughly 10 x 12-inch rectangle. Work quickly so the butter in the pastry stays cold.
- In a medium bowl, combine 2 cups mixed berries, 1/4 cup sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla. Toss gently and let the mixture sit 5 minutes so the berries release some juice.
- Spoon the berry mixture onto one half of the puff pastry, leaving a 1-inch border around the edges. Spread evenly but don’t overfill.
- Fold the other half of the pastry over the filling and press the edges together. Crimp with a fork to seal and trim any ragged edges.
- Brush the top with the beaten egg and cut a few slits to let steam escape.
- Bake for 25–30 minutes until the pastry is golden and puffed and the filling is bubbling.
- Cool the strudel on a wire rack for 10–15 minutes, then dust with powdered sugar, slice, and serve.
Keep the steps short and decisive: chill the pastry, drain the berries, seal well, and watch the oven color.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.
- For brunch, pair slices with coffee or a lightly sweetened latte.
- Cut into squares for a party platter alongside savory bites — I like it with soft cheeses and tiny toasts.
- For a handheld option, reheat a slice and wrap it in parchment for a picnic-friendly treat.
You can also pair this with a fresh, bright salad like an apple-strawberry cheesecake fruit salad for a dessert-and-fruit combo that stretches the berry theme.
How to store & freeze
Short-term storage:
- At room temperature: Keep covered for up to 12 hours (best the same day).
- In the refrigerator: Store in an airtight container for up to 2 days. The pastry will lose some crispness.
Reheating:
- Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the pastry without overcooking the filling. Avoid microwaving if you want to preserve flakiness.
Freezing:
- Freeze fully cooled, uncut strudel wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Reheat from frozen at 350°F (175°C) for 20–25 minutes, or until heated through and crisp.
Food safety:
- If using fresh cream or dairy toppings with leftovers, consume within 24 hours when refrigerated. Always let hot fillings cool before sealing in a container to avoid condensation.
Pro chef tips
- Keep everything cold: Puff pastry gets its lift from cold butter layers. Roll quickly and return to the fridge if it gets warm.
- Drain berries well: Excess liquid thins the filling. After thawing frozen berries, drain them in a fine mesh sieve and gently pat dry.
- Don’t overfill: Too much filling causes leaks. Aim for a thin, even layer.
- Cornstarch is your friend: It thickens juices as they bubble, keeping the filling saucy but not runny.
- Use an egg wash for deep color: A beaten egg brushed on top gives the glossy, golden finish that makes the strudel look bakery-made.
- For a decorative touch, score the top with a lattice or cut shapes; just leave vents for steam.
I also like serving small squares of strudel next to baked cranberry brie bites for a seasonal table — the sweet-and-tart contrast is lovely.
Flavor swaps
- Citrus boost: Add a teaspoon of lemon or orange zest to the berry mix for brightness.
- Nutty crunch: Sprinkle chopped toasted almonds or pistachios over the filling before folding.
- Savory-sweet: Add a smear of cream cheese and a touch of honey under the berries for a cheesecake-like twist.
- Gluten-free: Use a store-bought gluten-free pastry if available, though the texture will differ.
- Vegan: Use plant-based puff pastry and brush with almond milk mixed with maple syrup for color.
For a holiday party, try folding in a handful of chopped dried cranberries and a pinch of cinnamon; I sometimes pair that with more savory fare like baked cranberry brie bites to balance sweet and salty.
Common questions
Q: Can I use frozen berries?
A: Yes. Thaw them first, then drain and pat dry. Frozen berries release more liquid, so cornstarch is important to keep the filling from becoming too runny.
Q: How long does it take to prepare and bake?
A: Active prep is about 10–15 minutes (plus brief chilling if needed). Bake time is 25–30 minutes. Plan for 40–50 minutes total from start to finish.
Q: Can I make this ahead?
A: Assemble the filled strudel, wrap it tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked and bake from frozen, adding a few extra minutes to the bake time.
Q: My pastry puffs unevenly. Any tips?
A: Keep the pastry and your hands cool. If the kitchen is warm, pop the rolled pastry sheet on a tray in the fridge for 10 minutes before filling. Also don’t overwork the dough when crimping edges.
Conclusion
If you want a simple yet impressive dessert, this Mixed Berry Strudel delivers flaky pastry, vibrant fruit, and minimal fuss. For a similar, fruit-forward strudel with apple notes, see this Easy Berry-Apple Strudel Recipe – Barbara Bakes™, and for another quick berry strudel variation check Easy & Quick Apple Berry Strudel Recipe – Healthy Little Cravings.
Mixed Berry Strudel
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll the chilled puff pastry into a roughly 10 x 12-inch rectangle.
- In a medium bowl, combine 2 cups mixed berries, 1/4 cup sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla. Toss gently and let the mixture sit for 5 minutes.
- Spoon the berry mixture onto one half of the puff pastry, leaving a 1-inch border around the edges.
- Fold the other half of the pastry over the filling and press the edges together. Crimp with a fork to seal.
- Brush the top with the beaten egg and cut a few slits to let steam escape.
- Bake for 25–30 minutes until the pastry is golden and puffed and the filling is bubbling.
- Cool the strudel on a wire rack for 10–15 minutes, then dust with powdered sugar before slicing.
