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Blueberry Strudel Recipe

Blueberry Strudel Recipe

A flaky, golden pastry filled with juicy blueberries and a hint of sweetness. This homemade blueberry strudel is simple to make and perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: Austrian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the filling:
  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp vanilla extract
  • For the pastry:
  • 1 sheet puff pastry thawed if frozen
  • 1 egg beaten, for egg wash
  • 1 tbsp coarse sugar optional, for topping
  • For the glaze optional:
  • ½ cup powdered sugar
  • 1 –2 tbsp milk or lemon juice

Equipment

  • Mixing bowls
  • Saucepan
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Knife or pastry cutter

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries release their juice. Add cornstarch slurry and stir until thickened. Remove from heat and let cool.
  3. Prepare the pastry: Roll out puff pastry slightly. Spoon the blueberry filling down the center.
  4. Fold and seal: Cut slits along both sides of the pastry and fold strips over the filling, alternating sides to create a braid pattern. Brush with egg wash.
  5. Bake for 25–30 minutes, or until golden brown.
  6. Glaze: Mix powdered sugar with milk or lemon juice. Drizzle over the cooled strudel before serving.

Notes

  • You can substitute other berries like raspberries or blackberries.
  • For a richer flavor, add a spoonful of cream cheese to the filling.
  • Serve warm with vanilla ice cream or whipped cream.
  • Blueberry Strudel Recipe