Strawberry Strudel

There’s this thing where you sink a fork into a crispy, flaky pastry, and it’s like all your snack dreams have come true — yep, that’s my Strawberry Strudel for you! It’s got strawberries that punch through with their summer sweetness, all hugged by delicate layers of buttery goodness. Perfect for breakfast, a sweet snack, or whenever you feel life needs a little oomph. Trust me, give it a whirl; your taste buds will thank you later! 🍓🥐

Now, let me tell you how this strudel became legendary in my home. Picture my husband skeptically eyeing my latest kitchen experiment as he walks in from work, always asking “What’s cooking?” I tossed him a piece when it was fresh out of the oven, barely cool enough not to burn his mouth. It took maybe two bites before I got a “Hey, this is really good.” Victory, my friends! Since then, it’s been the family-favorite “surprise” I whip up on weekends or when I feel like treating myself (and maybe sharing, if they’re lucky).

Why You’ll Love This Strawberry Strudel

– It’s easy like Sunday morning but looks fancy enough to impress your mother-in-law.
– Strawberries in pastry? Who can resist that?! Unless you’re allergic, then, um, let’s be smart.
– Perfect excuse to use up those strawberries trying to wish for eternal shelf life in your fridge.
– The buttery layers are like a big, delicious hug — and who doesn’t need that?

How to Make It

Alright, grab your apron! First thing’s first, roll out that puff pastry. If you’re like me, it’s usually not thawed out enough, so dance around the kitchen or brew some tea while it becomes workable. You’ll want it flat but thick enough to handle the boatloads of strawberry goodness.

Speaking of strawberries, toss them in a bowl with sugar and some cornstarch — that’s our secret to making sure the filling isn’t soggy mess central. Go ahead, taste a slice. Or five. Once your pastry is good to go, spread that strawberry mix right in the middle but leave some room on the edges to seal it all in. Fold, crimp, and quickly make little slits on top to let the steam do its thing. Brush with egg wash if you really wanna be bossy about it looking golden.

Pop it in the oven and try not to open the door every five minutes out of impatience. Done and done.

Ingredient Notes

– Puff Pastry: This stuff is magic in a box. Get it thawed but still cool. Do not try to roll it out when it’s frozen — disaster city, population you.
– Strawberries: Fresh is best, but frozen works in a pinch. Just thaw and drain them first unless you’re aiming for strawberry soup.
– Cornstarch: It’s our savior against soggy bottoms. Seriously, don’t skip unless you enjoy disappointment.

Recipe Steps:

1. Preheat your oven to a cozy 375°F (190°C).
2. Roll out your thawed but cool puff pastry onto a floured surface.
3. Mix strawberries, sugar, and cornstarch in a bowl until combined.
4. Spread strawberry mix down the center of the pastry, leaving room on the edges.
5. Fold pastry over filling, crimp edges, and cut slits on top for steam.
6. Brush with egg wash for that golden-brown finish.
7. Bake for 25-30 minutes—or until you’ve paced around your kitchen enough.
8. Let cool slightly, slice, and devour!

What to Serve It With

Tips & Mistakes

– Don’t skip the cornstarch — soggy is not the vibe.
– Keep puff pastry cold until you’re ready to roll, or it’ll get all floppy on you.
– If it spills out? Whoops. It’ll still be okay. I promise.

Storage Tips

Got leftovers? Lucky you! Keep them in an airtight container at room temp for a day or two. Honestly, they’re so great cold for breakfast, but if you reheat, a quick zap in the oven crisps it right back up. If it’s soggy, well… call it a learning experience?

Variations and Substitutions

Switch it up with raspberries or even blueberries if you’re feeling wild. Got no cornstarch? Arrowroot powder is your friend. One time I used honey instead of sugar – not bad at all! Just roll with what you’ve got hanging out in your kitchen.

Frequently Asked Questions

Strawberry Strudel

This delicate strawberry strudel features flaky pastry filled with fresh strawberries and a touch of cream cheese, perfect for a summer dessert.

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Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 10 oz fresh strawberries
• ▢ 8 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 14 oz phyllo dough thawed if frozen
• ▢ 0.5 cup unsalted butter melted

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Wash and slice the fresh strawberries; mix them with sugar and lemon juice in a bowl.
• Spread a clean kitchen towel on the counter and layer 4 sheets of phyllo dough, brushing each sheet with melted butter.
• Spread the softened cream cheese evenly over the phyllo dough layers.
• Place the strawberry mixture along the edge of the dough and carefully roll it into a log shape.
• Transfer the strudel to a baking sheet lined with parchment paper and brush the top with remaining melted butter.
• Bake for 40 minutes or until golden brown and crispy.
• Allow the strudel to cool slightly before slicing and serving.

Notes

Serve warm or at room temperature with a dusting of powdered sugar or a scoop of vanilla ice cream.