Berry Strudel

Berry Strudel

There are days when I end up making strudel thinking I will have some left for breakfast, but it disappears quickly every time. Usually, I hope there will be at least one slice left for the next day's coffee, but I don’t have much luck in that department. It’s a simple recipe, and I use whatever I have in the freezer or fridge without thinking too much. Basically, it doesn’t require many ingredients, and you don’t need to be an expert in dough to make something good.

Quick Info

Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 6-8
Difficulty: easy
Recipe type: quick everyday dessert

Ingredients

8 sheets of phyllo dough
oil for greasing the sheets (melted butter or margarine works too, if you prefer not to use oil)
150 g strawberries (fresh or frozen)
120 g blackberries
2 tablespoons blueberries
3 tablespoons sugar
3 teaspoons cornstarch
powdered sugar for finishing

Preparation Method

1. If the fruits (strawberries, blackberries, blueberries) are frozen, there’s no need to thaw them. Place them directly in a pot. Add the sugar and cook over medium heat, stirring gently. Let them simmer for about 2-3 minutes until they soften a bit and release some juice.
2. In a glass, dissolve the cornstarch in a little cold water, then pour it over the fruits. Stir continuously over low heat until the filling thickens like a thin jam. Remove from heat and let it cool.
3. Prepare the phyllo sheets on a clean working surface. Take one sheet, place it down, brush it with oil (or melted butter), place another sheet on top, and brush again. Continue this way until all sheets are used and stacked.
4. Spread the cooled filling across the width of the sheets, not all the way to the edges. Carefully roll it up to avoid tearing the sheets, then brush the top of the roll with oil.
5. Transfer the strudel to a baking tray lined with parchment paper. Bake in the preheated oven at 175°C for 30 minutes until it turns golden brown.
6. Remove the tray, let it cool slightly, and sprinkle powdered sugar on top when it’s no longer hot. If you have patience, the strudel slices better once cooled, otherwise, the filling may run out quite a bit, but the taste remains the same.

Why I make this recipe often

Berry strudel is one of those desserts I make when I want something quick and don’t want to deal with complicated layers or creams. It’s very easy to adapt based on what fruits I have, and the ingredients are always on hand. It doesn’t last long in the house, which says a lot about how well it turns out every time. If I manage to save a slice for the next day, it’s even better for breakfast.

Tips and Variations

Tips

Don’t let the filling be too watery, otherwise, it will soak the sheets during baking.
Gently mix the fruits so you don’t crush them completely.
If you use very juicy fruits, you can add a little more cornstarch.
Brush each sheet, not just at the beginning and end, for a crispy texture.

Substitutions

You can use only oil, only butter, or margarine for greasing the sheets.
If you don’t have strawberries or blackberries, you can use other berries or even seasonal fresh fruits (cherries, sour cherries, peaches).

Variations

Instead of berries, the strudel can be made with any other finely chopped fruits (apples, pears, plums), but you will need to adjust the sugar and cornstarch based on how juicy they are.
If you want it to be vegan, use only oil and don’t add butter or milk-based margarine.

Serving Ideas

The strudel is good both warm and cold. It can be served plain, with powdered sugar on top, or alongside coffee or tea.
If you want something special, you can add a spoonful of cold yogurt or sweet cream.

Frequently Asked Questions

1. Can frozen fruits be used directly or do they need to be thawed first?
Frozen fruits can be put directly into the pot. There’s no need to thaw them, but if they have a lot of ice on them, you can drain a little extra liquid at the end.

2. Can I use thick phyllo sheets instead of thin ones?
Thick phyllo sheets work too, but they will be less crispy on the outside and may not cook as evenly. Baking time may need to be adjusted.

3. Can it be made without cornstarch?
Cornstarch helps bind the filling. If you don’t have it, you can try a little flour or semolina, but the texture will be different.

4. If I want to reduce the sugar, what happens?
You can use less sugar to taste, especially if the fruits are sweet. The filling will be a little more tart, but it won’t affect the texture.

5. Can I add nuts or other flavors?
Chopped nuts can be added to the filling before rolling it up, but they are not part of the basic recipe. Flavors like cinnamon are not essential, but if you want to try, you can add a little.

Nutritional Values

Estimation for one serving (from 8):
Calories: approx. 170-200 kcal
Carbohydrates: 30-35 g
Proteins: 2-3 g
Fats: 5-6 g
Estimated values. The amount of sugar and oil varies, and the type of phyllo used can slightly modify the figures.

Storage and Reheating

The strudel can be stored at room temperature covered for up to 24 hours. If it lasts longer, it’s better to keep it in the fridge, but the sheets will become less crispy. You can quickly reheat it in the oven or microwave, but ideally, you should eat it fresh while it’s still a bit warm.

We put the fruits in a bowl, mix them with sugar, and let them boil for 2-3 minutes. We add the cornstarch dissolved in a little cold water. We stir until it thickens and take it off the heat. We brush each sheet of pastry with oil (melted butter), meaning we put one sheet, brush it, overlap the next one - brush it, and so on until we finish the sheets. We place the filling across the sheets, then roll it up, brush the top again, and place the strudel in a baking dish lined with parchment paper. We put the dish in the preheated oven at 175 degrees for 30 minutes. We take it out of the oven and dust it with powdered sugar after it has cooled slightly. If you have patience, let it cool before slicing and serving. Obviously, I didn’t have patience and sliced it while it was still warm, and the goodness of the filling spilled onto the plate, but don’t think it stayed there :) I ate everything, every bit from the plate. It is also very crunchy when taken out of the oven, another reason for me to love it even more. I used frozen fruits, but you can obviously use any fresh fruits.

 Ingredients: 8 sheets of pastry oil for greasing the sheets (or melted margarine or melted butter - ideally butter, margarine, or oil if you are fasting) 150 g strawberries 120 g blackberries 2 tablespoons blueberries 3 tablespoons sugar 3 teaspoons cornstarch powdered sugar for dusting

 Tags:  fruit strudel