Blueberry Strudel
Easy homemade blueberry strudel with flaky puff pastry, fresh blueberries, and a sweet-tart filling.
Print Pin Servings: 8 Strudel
Calories: 280kcal
Cost: $10–12
Equipment
- 1 Large mixing bowl For preparing blueberry filling
- 1 Rolling pin To roll puff pastry
- 1 Parchment paper For baking sheet lining
- 1 Baking sheet Standard size
- 1 Pastry brush For butter & egg wash
- 1 Sharp knife For scoring
- 1 Measuring cups/spoons
- 1 Wire cooling rack For cooling
- 1 Kitchen scale Accuracy in measuring
Ingredients
Filling
- 2 cups Fresh blueberries Frozen can be used (add extra cornstarch)
- ⅓ cup Granulated sugar
- 2 tablespoon Light brown sugar
- 1 ½ tablespoon Cornstarch Thickens filling
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon
Pastry
- 1 sheet Puff pastry Thawed
- 2 tablespoon Unsalted butter Melted
- 1 large Egg For egg wash
- 2 oz Cream cheese Optional, for filling layer
- 1 tablespoon Heavy cream For cream cheese mix
- 1 pinch Salt To balance flavors
- 2 tablespoon Powdered sugar For dusting
Instructions
- Combine blueberries, sugars, cornstarch, lemon juice, zest, vanilla, cinnamon. Let sit 15 min.
- Roll puff pastry, brush butter, spread cream cheese mixture (optional).
- Add filling along edge, roll tightly, tuck ends.
- Place seam-down on sheet, brush egg wash, score top.
- Bake at 400°F until golden, cool 10 min before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 160mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1.5mg