In this article, we will explore a delicious and easy-to-prepare recipe.

Introduction

Welcome to Food Lovers Blog, your go-to destination for delicious and easy-to-make recipes! Today, we’re diving into the delightful world of Strawberry Strudels. These flaky, sweet pastries are perfect for breakfast, dessert, or any time you need a comforting treat. Our Strawberry Strudels recipe combines the irresistible flavors of fresh strawberries with the buttery goodness of puff pastry, making it a must-try for any baking enthusiast. Whether you’re a seasoned baker or a kitchen novice, this step-by-step guide will help you create the perfect Strawberry Strudels that are sure to impress.

Ingredients List

Before we begin, let’s gather all the ingredients you’ll need to whip up these delectable Strawberry Strudels:

• 1 package (17.3 ounces) frozen puff pastry sheets, thawed
• ½ cup strawberry jam or preserves
• 2 teaspoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 egg
• ¼ cup plus 1 tablespoon heavy whipping cream, divided
• 1 tablespoon coarse sugar
• 1 cup powdered sugar, sifted
• ¼ teaspoon vanilla extract
• Pinch of kosher salt

Timing

Prep Time: 20 minutes

Total Time: 40 minutes

Step-by-Step Instructions

Step 1: Prepare the Puff Pastry

Begin by preheating your oven to 400°F. Gently unfold one sheet of puff pastry onto a clean work surface and cut it into six equal rectangles. Transfer the rectangles to a parchment-lined baking sheet, spacing them about ½ inch apart. Repeat with the second sheet of pastry, then set them aside.

Step 2: Make the Strawberry Filling

In a small bowl, stir together the strawberry jam, cornstarch, and lemon juice until well combined. Spoon a heaping tablespoon of the mixture onto the center of each rectangle on the baking sheet, leaving about a ½-inch border around the edges.

Step 3: Assemble the Strudels

In a separate bowl, whisk the egg with 1 tablespoon of the cream. Brush the border of each filled rectangle with the egg wash.

Step 4: Seal the Pastries

Take the reserved pastry rectangles and use a fork to prick them all over. Place them on top of the filled rectangles and press gently around the edges to seal. Use a fork to crimp the edges, then lightly brush the tops with the remaining egg wash. Sprinkle evenly with coarse sugar.

Step 5: Bake to Perfection

Bake for 18 to 20 minutes, or until the pastries are puffed and golden brown, rotating the pan halfway through for even browning. Once baked, let the strudels cool on the pan for about 30 minutes.

Step 6: Glaze the Strudels

To make the glaze, whisk together the powdered sugar, vanilla, a pinch of salt, and the remaining ¼ cup of cream until smooth. Drizzle over the cooled strudels.

Nutritional Information

Here’s a quick look at the nutritional breakdown for each serving of Strawberry Strudels:

• Calories: 654 kcal
• Carbohydrates: 79 g
• Protein: 7 g
• Fat: 35 g
• Saturated Fat: 10 g
• Cholesterol: 38 mg
• Sodium: 223 mg
• Fiber: 2 g
• Sugar: 36 g

Healthier Alternatives for the Recipe

For a lighter version, consider swapping the heavy cream with Greek yogurt and using a low-sugar strawberry jam. You can also opt for whole wheat puff pastry for added fiber and nutrients.

Serving Suggestions

Strawberry Strudels are incredibly versatile. Serve them warm for breakfast with a cup of coffee or tea, or top with a scoop of vanilla ice cream for a decadent dessert. They also make a delightful addition to brunch spreads or afternoon tea parties.

Common Mistakes to Avoid

• Overfilling the Pastries: Ensure you leave a border to prevent the filling from leaking out during baking.
• Skipping the Egg Wash: This step is crucial for sealing the edges and giving the strudels a beautiful golden color.
• Underbaking: Make sure the pastries are puffed and golden brown before removing them from the oven.

Storing Tips for the Recipe

Store any leftover Strawberry Strudels in an airtight container in the refrigerator for up to three days. To reheat, place them in a 350°F oven for a few minutes until warmed through.

Conclusion

And there you have it—a delightful Strawberry Strudels recipe that’s both easy to make and a joy to eat. We hope this guide inspires you to try your hand at baking these scrumptious pastries. Don’t forget to experiment with different fillings and share your creations with friends and family!

FAQs

Q1: Can I use fresh strawberries instead of jam?
Yes, you can use fresh strawberries. Just chop them finely and mix with a bit of sugar and cornstarch to create a similar consistency to jam.

Q2: Can I freeze the strudels before baking?
Absolutely! Simply assemble the strudels and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

For more sweet inspirations, don’t forget to check out our related posts on the blog, including our classic Apple Turnovers and Blueberry Danish recipes. Happy baking!

Strawberry Strudels

Delicious and flaky, these strawberry strudels are perfect for a sweet breakfast or a delightful dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 strudels

Course: Dessert

Cuisine: American

Calories: 654

Ingredients Equipment Method Notes

Ingredients

  

Puff Pastry

• 1 package frozen puff pastry sheets, thawed

Filling

• 120 g strawberry jam/preserves
• 2 tsp cornstarch
• 1 tsp fresh lemon juice

Egg Wash and Topping

• 1 egg
• 60 ml heavy whipping cream divided
• 1 tbsp coarse sugar

Glaze

• 120 g powdered sugar, sifted
• 0.25 tsp vanilla extract
• 1 pinch kosher salt

Equipment

• Baking Sheet
• Parchment Paper

Method

 

1. Begin by preheating your oven to 400 degrees F. Gently unfold one sheet of puff pastry onto a clean work surface and cut it into six equal rectangles. Transfer the rectangles to a parchment-lined baking sheet, spacing them about ½ inch apart. Repeat with the second sheet of pastry, then set them aside.
2. In a small bowl, stir together the strawberry jam, cornstarch, and lemon juice until well combined. Spoon a heaping tablespoon of the mixture onto the center of each rectangle on the baking sheet, leaving about a ½-inch border around the edges.
3. In a separate bowl, whisk the egg with 1 tablespoon of the cream. Brush the border of each filled rectangle with the egg wash.
4. Take the reserved pastry rectangles and use a fork to prick them all over. Place them on top of the filled rectangles and press gently around the edges to seal. Use a fork to crimp the edges, then lightly brush the tops with the remaining egg wash. Sprinkle evenly with coarse sugar.
5. Bake for 18 to 20 minutes, or until the pastries are puffed and golden brown, rotating the pan halfway through for even browning. Once baked, let the strudels cool on the pan for about 30 minutes.
6. To make the glaze, whisk together the powdered sugar, vanilla, a pinch of salt, and the remaining ¼ cup of cream until smooth. Drizzle over the cooled strudels. Enjoy immediately or store in an airtight container in the refrigerator for up to three days.

Notes

These strudels are best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days. Feel free to experiment with different jams or preserves for a variety of flavors.