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A delicious plate of Strawberry Strudels

Strawberry Strudels

Delightfully flaky and sweet, these strawberry strudels are perfect for a quick dessert or a special breakfast treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 strudels
Course: Dessert
Cuisine: American
Calories: 654
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 1 package frozen puff pastry sheets, thawed
Filling
  • 120 ml strawberry jam/preserves
  • 2 tsp cornstarch
  • 1 tsp fresh lemon juice
Egg Wash
  • 1 g egg
  • 60 ml heavy whipping cream divided
  • 1 tbsp coarse sugar
Glaze
  • 125 g powdered sugar sifted
  • 0.25 tsp vanilla extract
  • 1 pinch kosher salt

Equipment

  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat your oven to 400 degrees F. Unfold one sheet of puff pastry and cut it into six rectangles. Place on a parchment-lined baking sheet, spacing ½ inch apart. Repeat with the second sheet.
  2. Mix strawberry jam, cornstarch, and lemon juice in a bowl. Spoon onto the center of each rectangle, leaving a ½-inch border.
  3. Whisk the egg with 1 tablespoon of cream and brush onto the borders of each rectangle.
  4. Prick the reserved pastry rectangles with a fork and place them over the filled rectangles. Press and crimp the edges to seal. Brush with remaining egg wash and sprinkle with coarse sugar.
  5. Bake for 18 to 20 minutes until puffed and golden, rotating halfway for even browning. Cool on the pan for about 30 minutes.
  6. Whisk powdered sugar, vanilla, salt, and remaining cream for the glaze. Drizzle over cooled strudels.

Notes

These strawberry strudels are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to three days. For a twist, try using different fruit jams or adding a touch of almond extract to the glaze.