Puff Pastry Strawberry Strudel
Crispy, flaky and irresistibly delicious, this puff pastry strawberry strudel is so easy to make, and perfect for a quick morning meal or a dessert after dinner.
Growing up, toaster strudels were always a part of my morning routine, and this quick, scratch-made version is SO much better. They're surprisingly easy to put together, and have become my breakfast favorite- just like my bacon, egg and cheese breakfast pockets.
I've been having a lot of fun with puff pastry lately. It's been interesting experimenting with different hors d'oeuvres, danishes and desserts using the delicate dough.
Lately, I've also been loving sweet breakfast foods, and after all the love my skillet caramel apple pull apart bread received, I was really keen on trying another sweet recipe, and that's when I thought of making these easy strudels using frozen puff pastry.
Quick Look: Puff Pastry Strawberry Strudel
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🧉 Serving: 6 servings
- ⚡ Calories: 585 calories per serving
- 🍂 Flavor Profile: Sweet, fruity, crispy and flaky!
- 👌 Difficulty: Easy. Perfect for breakfast or as a light dessert after dinner- just like my almond butter banana chocolate chip muffins.
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What You'll Love About this Recipe
- They come together super quick, and have that delicious, fresh homemade taste that will have you savoring every last bite, trust me!
- These puff pastry strawberry strudels are so much better than the store-bought kind! You can customize the flavors to your liking too.
- They're perfect for breakfast, and can be made ahead of time too- just like my strawberry banana parfait.
Recipe Ingredients
- Puff pastry: The base! You should find it easily in the frozen section of your supermarket.
- Strawberries: Frozen strawberries work wonderfully here, but you can use fresh strawberries too.
- Sugar: I used a mix of granulated sugar (for the filling) and icing sugar (for the icing).
- Butter + heavy cream: For the sweet, luscious icing.
- Cornstarch: To thicken the filling- I used it for my apple pie taquitos filling too!
Recipe Variations, Additions, and Substitutions
- If you can't find fresh or frozen strawberries, you can use some strawberry jam instead. Just make sure you use the kind that is slightly think and chunky to enjoy that delightful texture. Fruit preserves work well too!
- For extra yumminess, you can also add some cream cheese for the filling in addition to the strawberry mixture- it'll be a wonderful strawberry cream cheese strudel. Sometimes, I like to use a bit of Greek yogurt too- like I did when I made my strawberry frozen yogurt bark.
How To Make Puff Pastry Strawberry Strudel
Step 1: Start by preheating your oven too 400 F and lining your baking sheet with parchment paper.
Step 2: Then, cut each puff pastry sheet into 6 rectangles.
Step 3: Meanwhile, in a medium saucepan, combine strawberries and sugar and cook for 3-4 minutes until the strawberries start to soften. Then, stir in the cornstarch, cook for 2 minutes and take off heat.
Step 4: Once the mixture has cooled down, spoon some of the mixture in the center of each puff pastry square, cover with the other square and use a fork to seal all the edges.
Step 5: Transfer to the baking sheet and bake for 20-22 minutes.
Step 6: Meanwhile, combine melted butter, heavy cream and icing sugar in a small bowl to make the icing.
Step 7: Remove the puff pastries from the oven, let them cool and then top with the icing.
Recipe Tips & Tricks
- Avoid overfilling the puff pastry squares, or the filling will seep out through the sides and will end up getting burnt in the oven.
- For a bit of texture, you can sprinkle some coarse sugar on the top of the puff pastry squares before baking.
- Try using different fruit fillings to create different versions of the recipe. I love using a pumpkin or apple pie filling when I'm making these during fall, sprinkled with my homemade apple cider mix.
- Nuts, chocolate chips, rhubarb, peach preserves are all excellent choices to use as fillings for these homemade puff pastry strudels.
- You can skip making the icing and dust the warm strudels with powdered sugar to make things quicker!
Serving Ideas & Suggestions
Enjoy these flaky puff pasty strawberry strudels on their own, or with your cup of coffee. I personally love having them with my creamy Irish coffee. If I'm making these for a brunch I'm hosting, I like to team them up with my sausage and egg breakfast casserole, some skillet Parmesan breakfast potatoes or my favorite coffee cake with streusel crumb topping.
You can also enjoy them warm with a scoop of vanilla ice-cream if you're planning on having them for dessert.
Recipe FAQs
Baked pastries may be kept at room temperature for up to two days, covered with plastic wrap or stored in an airtight container.
Yes, ideally, it is best to thaw the puff pastry overnight or on the counter for 10 minutes before you use it. Check if it it's pliable enough to unfold without cracking, but still cold to the touch.
Yes, you can. Simply arrange the prepared pastries on a lined baking sheet and freeze until solid. Then, transfer to a freezer bag or container and freeze for up to 2 months. Pop them in a preheated oven when you want to have them, adding a few extra minutes to the baking time.
More Breakfast Recipes
If you tried this puff pastry strawberry strudel or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Puff Pastry Strawberry Strudel
Ingredients
- 2 sheets frozen puff pastry thawed (about 9 x 8 inches each)
- 2 cups frozen strawberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
For The Icing
- 2 tablespoon salted butter melted
- 1 cup confectioners' sugar
- 2 tablespoon heavy cream
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
- Cut each of the puff pastry sheets into 6 rectangles - you should have 12 in total (about 3 x 4 in size each)
- In a medium-sized saucepan, heat strawberries and sugar over medium heat. Cook for about 3-4 minutes.
- Add cornstarch to the strawberry mixture and stir until thickened - about 2 minutes.
- Spoon a small amount of strawberry mixture in the center of 6 puff pastry rectangles.
- Cover with the other puff pastry piece and use a fork to seal the edges.
- Gently place on lined baking sheet and bake for 20-22 minutes.
- Allow to cool before icing.
- To make the icing, stir melted butter, confectioners' sugar and heavy cream in a small bowl.
- Scoop the icing into a piping bag and frost each strudel. Serve and enjoy!
Notes
- Avoid overfilling the puff pastry squares, or the filling will seep out through the sides and will end up getting burnt in the oven.
- Try using different fruit fillings to create different versions of the recipe.
- For a bit of texture, you can sprinkle some coarse sugar on the top of the puff pastry squares before baking.
- You can skip making the icing and dust the warm strudels with powdered sugar to make things quicker.
Nutrition
