Description
This Blueberry Strudel offers a deliciously flaky puff pastry filled with a sweet and tangy blueberry mixture enhanced by hints of cinnamon, lemon, and vanilla. Perfect for dessert or a special breakfast treat, it combines fresh fruit with a buttery crust and an optional layer of creamy cream cheese for added richness.
Ingredients
Filling
- 2 cups Fresh blueberries (Frozen can be used; add extra cornstarch if frozen)
- 1/3 cup Granulated sugar
- 2 tbsp Light brown sugar
- 1 ½ tbsp Cornstarch (Thickens filling)
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 pinch Salt (To balance flavors)
Pastry and Assembly
- 1 sheet Puff pastry (Thawed)
- 2 tbsp Unsalted butter (Melted)
- 2 oz Cream cheese (Optional, for filling layer)
- 1 tbsp Heavy cream (For cream cheese mix)
- 1 large Egg (For egg wash)
- 2 tbsp Powdered sugar (For dusting)
Instructions
- Prepare filling: In a large bowl, combine the fresh blueberries, granulated sugar, light brown sugar, cornstarch, fresh lemon juice, lemon zest, vanilla extract, ground cinnamon, and a pinch of salt. Stir well to coat the blueberries evenly. Let the mixture sit for 15 minutes to allow the flavors to meld and the cornstarch to start thickening the filling.
- Prepare puff pastry: Roll out the thawed puff pastry sheet on a lightly floured surface to smooth out creases and enlarge if desired. Brush the entire surface of the pastry with melted unsalted butter.
- Optional cream cheese layer: In a small bowl, mix the cream cheese with heavy cream until smooth and creamy. Spread this cream cheese mixture evenly over the buttered puff pastry for an extra layer of richness.
- Assemble strudel: Spoon the blueberry filling along one edge of the pastry, leaving space to roll. Carefully roll the pastry tightly over the filling, tucking in the ends to seal the strudel and prevent filling leakage.
- Prepare for baking: Place the strudel seam-side down on a baking sheet lined with parchment paper. Beat the egg and brush it evenly over the top of the pastry to give a golden, glossy finish. Using a sharp knife, lightly score the top of the pastry to allow steam to escape during baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the strudel for approximately 25-30 minutes or until the pastry is puffed, golden brown, and cooked through.
- Cool and serve: Remove the strudel from the oven and allow it to cool for about 10 minutes to set the filling. Dust the top with powdered sugar before slicing and serving warm or at room temperature.
Notes
- If using frozen blueberries, increase cornstarch slightly to help absorb excess moisture.
- The cream cheese layer is optional but adds a nice creamy texture that complements the fruit.
- Ensure the puff pastry is thoroughly thawed for easy rolling and better puff during baking.
- Scoring the pastry top helps to vent steam and keeps the crust crisp.
- Serve with vanilla ice cream or whipped cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
