Strawberry Strudels Recipe

Simple Strawberry Strudels

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Fill these flaky strawberry strudels with your favorite preserves.

Amanda Holstein

Published on February 2, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Simple Strawberry Strudels — Photo:
Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely

Active Time:

25 mins

Total Time:

1 hr 15 mins

Servings:

Who needs frozen breakfast pastries when you can make these super simple homemade versions yourself? Technically these Simple Strawberry Strudels are semi-homemade, since we use store-bought puff pastry as the flaky base. (Be sure to let the dough thaw in the fridge overnight before using for best results.) When it comes to the filling, it couldn’t be easier to make. We use prepared strawberry jam (although you can easily swap in another flavor) that is spruced up with a little lemon zest and thickened with cornstarch to ensure the right amount of ooze. Topped with a stir-together vanilla icing, you get all the nostalgia of the frozen variety, but in a fresh from the oven recipe. Plus, these pastries are just as good for breakfast as they are served warm for dessert with ice cream.

Ingredients

1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed (such as Pepperidge Farm)
1/2 cup strawberry preserves (from 1 [16-oz.] jar)
2 tsp. cornstarch
3/4 tsp. grated lemon zest (from 1 lemon)
1 large egg
1/4 cup, plus 1 Tbsp. heavy whipping cream, divided
1 cup powdered sugar, sifted
1/4 tsp. vanilla extract
1/8 tsp. kosher salt

Directions

Prepare puff pastry:

Preheat oven to 400°F. Unroll 1 puff pastry sheet on a clean surface; cut into 6 rectangles (about 4 1/2 x 3 1/4 inches each). Place on a parchment paper-lined large rimmed baking sheet at least 1/2 inch apart. Repeat process with a second puff pastry sheet; set aside.
Make strawberry mixture:

In a small bowl, stir together preserves, cornstarch, and lemon zest. Place 1 heaping tablespoon of the preserves mixture in the center of each of 6 pastry rectangles, leaving a 1/2-inch border around edges.
Assemble pastries:

Whisk together egg and 1 tablespoon of the cream in a small bowl; lightly brush edges of preserves-topped pastry rectangles with egg mixture. Prick 6 reserved rectangles all over using a fork; place on top of preserves-topped rectangles, pressing edges to seal. Crimp edges using a fork. Brush tops lightly with egg mixture.
Bake strudels:

Bake in preheated oven until golden brown, 18 to 20 minutes, rotating baking sheet halfway through bake time. Remove from oven. While strudels are still warm, use a spatula to gently press them to flatten slightly, if desired. Let cool completely on baking sheet, about 30 minutes.
Make glaze:

Whisk together powdered sugar, vanilla, salt, and remaining 1/4 cup cream in a bowl until smooth. Drizzle evenly over strudels. Serve immediately, or store in an airtight container in refrigerator for up to 3 days.

Simple Strawberry Strudels

Ingredients

Directions

Prepare puff pastry:

Make strawberry mixture:

Assemble pastries:

Bake strudels:

Make glaze:

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