Easy strudel pastry filled with fresh fruit and made with puff pastry is here! A perfect holiday treat to serve at brunch, breakfast, or for dessert.
Whether it’s the holidays or you just want a sweet dessert or breakfast idea, this fruit strudel pastry is fantastic. Made with fresh or frozen berries, it’s semi homemade with sheets of puff pastry which make it flaky and tender ready to enjoy in no time.
What makes a strudel a strudel?
It is a type of sweet or savory layered pastry with a filling inside. The Viennese are the ones who made this dish famous with their delicate, thin layers of dough and sweet, tart apple filling.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for strudel.
We decided to use fresh blackberries for this batch.
Yes you could use a different fruit, and if all you have access to are frozen berries then defrost those and drain first. You don’t want more liquid than necessary or your filling will be thinner than you’d like.
Easy strudel pastry
- Box of puff pastry
- or make your own pressure cooker jam beforehand
- or melted butter to brown the top of the strudel dough
- Ice cream or whipped cream for top is optional
- Parchment paper for baking sheet
You’ll need a bowl as well to mix a few of your ingredients to make your fruit filling. If you wanted a quicker turn around you could make an apple strudel using pie filling instead of homemade strudel recipe.
Now let’s get to some instructions, it’s easier than you think.
- Unfold your defrosted pastry dough and with a lightly floured rolling pin roll out the dough into a rectangle.
- Place on baking sheet with parchment paper
- Stretch your dough just a bit so it is thin dough but not too thin that the filling will leak through.
- Add room temperature berries, sugar, vanilla, and flour into a bowl and gently fold together so berries are coated.
- Warm your jam and spoon it into the middle of your rectangular dough sheet
- Then spoon the berry mixture on top of that.
- Cut 3″ long slits on to the edges about 1″ from the fruit in the middle to create your lattice.
- Fold your strips over, overlapping each row with one another.
On seam side brush whisked egg over the top so it will create a golden brown top when baking.
This strudel pastry dough recipe is much easier than creating homemade puff pastry at home. You’d need a stand mixer, a dough hook, a lot of time and have to ensure it is paper thin.
- Sorry, I don’t have time for that.
Can apple strudel be frozen?
First wrap tightly in foil or plastic wrap (or both) before freezing. When you’re ready to bake, remove them and bake from a frozen state at 350° in your oven until the top is golden brown.
- If you want to make another dish to your brunch lay out, try our lion claws!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
- Put parchment paper on a baking sheet. Preheat oven to 400 degrees F.
- In a bowl combine the egg and water, set aside. In another bowl put your blackberries (or other fresh fruit), sugar, flour, vanilla and gently fold together.
- On a floured surface, cutting board, unfold your thawed out sheet of pastry dough. Using a floured rolling pin roll it out into a rectangle (about 12×14")
- Move pastry dough on to your baking sheet with parchment.
- Put jam into a small bowl and microwave for about 10 seconds. Spoon this along the middle of your pastry dough sheet the long way.
- Spoon blackberry mixture over the jam, keeping in the center of your sheet the long way.
- Along each long side cut 3" long slits every inch or so so you can create the lattice work for a strudel.
- Start at the top and fold the slits in, overlapping slightly downward, alternating sides, over the fruit filling.
- Once done brush the egg wash over the top so it will bake golden brown on the top.
- Sprinkle remaining 2 tbsp of sugar on top of the whole thing.
- Bake for 21-24 minutes or until the top is golden brown.
- Allow to cool at least 10 minutes before slicing and serving.
I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
turkey-themed something from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Cinnamon Apple Crisp from Erica of The Crumby Kitchen
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures