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Mixed Berry Strudel

This Mixed Berry Strudel offers flaky layers filled with bubbling berries, perfect for brunch or dessert with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Strudel
  • 1 package puff pastry (thawed according to package instructions) Keep chilled until ready to use.
  • 2 cups mixed berries (fresh or thawed frozen, drained) Use strawberries, blueberries, raspberries, or a combination.
  • 1/4 cup granulated sugar Can substitute with coconut sugar or maple syrup.
  • 1 tablespoon cornstarch Helps thicken the juices.
  • 1 teaspoon vanilla extract
  • 1 egg beaten (for egg wash) Use cream for a vegetarian option.
  • to taste none powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly flour a work surface. Roll the chilled puff pastry into a roughly 10 x 12-inch rectangle.
  3. 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.
Assembly
  1. Spoon the berry mixture onto one half of the puff pastry, leaving a 1-inch border around the edges.
  2. Fold the other half of the pastry over the filling and press the edges together. Crimp with a fork to seal.
  3. Brush the top with the beaten egg and cut a few slits to let steam escape.
Baking
  1. Bake for 25–30 minutes until the pastry is golden and puffed and the filling is bubbling.
  2. Cool the strudel on a wire rack for 10–15 minutes, then dust with powdered sugar before slicing.

Notes

Serve warm with vanilla ice cream or crème fraîche. Can be stored covered at room temperature for up to 12 hours, in the refrigerator for up to 2 days, or frozen for up to 1 month.