I made a Strawberry Breakfast Pastry with glossy homemade strawberry sauce and sweetened cream cheese tucked into golden puff pastry, and there’s a surprising little twist in the ingredients that will make you want to read on.

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I make this because I cant resist the jammy smell of strawberries and the tang of cream cheese that cuts the sweetness. Some friends call it a Strawberry Cheese Strudel, others insist on the fancier Puff Pastry Fruit Strudel label when they’re trying to sound fancy.

The filling is bright and slightly runaway, the kind that spills from the pastry and makes you sneak a fork before anyone’s looking. I wont pretend it’s delicate, but every time I slice it open people lean in, curious.

Try it if you like things a little messy and very honest, you might be surprised.

Ingredients

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Puff pastry: buttery flaky layers that give crunch and hold the filling, kinda indulgent.
Strawberries: fresh, sweet with a bit of tartness, add fiber and vitamin C.
Granulated sugar: gives sweetness, boosts carbohydrate count and caramelizes on the pastry top.
Cornstarch: thickens strawberry juices so the filling isnt watery, pretty neutral taste.
Lemon juice: wakes up flavors, adds bright acidity and helps balance sweetness a lot.
Cream cheese: rich, tangy and creamy, adds protein and keeps filling smooth and decadent.
Powdered sugar: light sweetness for the cream, dissolves quick and dusts the top nicely.

Ingredient Quantities

1 sheet puff pastry (about 8 oz / 225 g)

1 lb (450 g) fresh strawberries, hulled and roughly sliced

1/3 cup (65 g) granulated sugar, approx

1 tbsp cornstarch

1 tbsp lemon juice

8 oz (225 g) cream cheese, softened

1/3 cup (40 g) powdered sugar

1 tsp vanilla extract

1 large egg yolk (for the cream cheese filling)

1 large egg (for egg wash)

1 tbsp milk or water (for egg wash)

1 tbsp granulated or coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 400°F (200°C). If your puff pastry was frozen thaw it in the fridge until pliable but still cold. Line a baking sheet with parchment paper.

2. Make the strawberry sauce: put sliced strawberries, 1/3 cup granulated sugar and 1 tbsp lemon juice in a small saucepan. Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and stir that into the strawberries. Cook over medium heat, stirring, until the mixture thickens and the strawberries soften, about 5 to 8 minutes. Mash some berries with the back of a spoon, taste and add a bit more sugar if needed. Remove from heat and cool completely.

3. Make the cream cheese filling: beat 8 oz softened cream cheese with 1/3 cup powdered sugar, 1 tsp vanilla extract and the 1 large egg yolk until very smooth. If it seems too soft pop it in the fridge for 10 minutes so it firms up a bit.

4. On a lightly floured surface unroll or gently roll the puff pastry into a rough rectangle, keeping it about the original thickness. Trim if needed so edges are neat. Leave about a 1 inch border around the filling area.

5. Spread the cream cheese mixture down the center of the pastry in a line, leaving the borders free. Spoon the cooled strawberry sauce on top of the cream cheese, but dont pile it so high that it will leak out. Less is better than more.

6. Fold the long sides of the pastry over the filling so they overlap in the middle, pressing the seams to seal and tucking the ends under to close them. If you want little vents cut a few shallow slits on top to let steam escape. Transfer the strudel to the prepared baking sheet seam side down.

7. Make the egg wash by beating the 1 large egg with 1 tbsp milk or water. Brush the entire pastry with the egg wash and sprinkle the 1 tbsp granulated or coarse sugar on top if you want extra crunch and sparkle.

8. Bake for 20 to 25 minutes, rotating the pan once, until the pastry is deep golden and the filling is bubbly. If it browns too fast cover loosely with foil.

9. Let the strudel cool on a wire rack about 15 to 20 minutes so the filling sets a bit, then slice and serve. Leftovers keep covered in the fridge for up to 2 days, and tastes great slightly warmed.

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Small saucepan
4. Mixing bowl
5. Electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. Sharp knife
8. Cutting board
9. Rolling pin
10. Pastry brush, spatula and a wire rack for cooling, dont skip the rack

FAQ

Q: Can I use frozen strawberries? A: Yes, but thaw them first and drain well, squeeze out extra liquid, then toss with the sugar, cornstarch and lemon. If they still seem watery, quickly cook them in a pan to reduce juices so the pastry won’t get soggy.

Q: How do I stop the bottom from getting soggy? A: Don’t overfill, pat the strawberries dry, toss with cornstarch, and bake on a preheated sheet or stone so the bottom crisps fast. Also keep oven hot (about 400°F / 200°C) so the pastry puffs before juices escape.

Q: Can I make this ahead or freeze it? A: Yep. You can assemble and freeze unbaked on a tray, then wrap and store up to a month; bake from frozen adding a few extra minutes. Or bake it, cool completely, freeze, and reheat in a 350°F oven until warmed through.

Q: I dont have cream cheese, what can I use instead? A: Mascarpone is the best swap for similar texture and flavor, ricotta mixed with a little powdered sugar works too. If you use ricotta, drain it well so the filling isn’t too wet.

Q: Do I need the egg yolk in the cream cheese filling? A: The yolk adds richness and helps set the filling while baking, but you can skip it if you prefer; use a tablespoon of cornstarch instead to help thicken the filling a bit.

Q: How do I know when the strudel is done? A: The pastry should be puffed and golden brown, the top crunchy, and you may see juices bubbling through slits. Usually 25 to 35 minutes at 400°F, but ovens vary so keep an eye on it.

Strawberry And Cream Cheese Strudel Recipe Substitutions and Variations

Puff pastry: use phyllo dough instead (stack 6 to 8 sheets, brush with melted butter between each) or a store bought pie crust if you want a denser, easier base.
Fresh strawberries: swap with frozen strawberries (thaw and drain well, toss with a little extra cornstarch) or use mixed berries like raspberries or blueberries for a different tang.
Cornstarch: replace with arrowroot powder or tapioca starch at a 1 to 1 ratio; arrowroot gives a clearer, silkier filling.
Cream cheese: use mascarpone for a richer, creamier filling or well drained ricotta for a lighter, slightly grainy texture that still works great.

Pro Tips

1) Keep stuff cold. If the pastry or the cream cheese gets too warm it wont puff and the filling will squeeze out. If the cream cheese feels floppy, pop it in the fridge for a bit before you assemble.

2) Stop a soggy bottom by draining the cooked strawberries. Spoon the fruit off the juices or let it sit on a paper towel for a minute, and sprinkle a thin layer of breadcrumbs or finely ground nuts on the pastry where the filling goes to soak up extra moisture.

3) Seal smartly. Press the seams firmly and brush the edges with a little cold water or beaten egg white so they stick, tuck the ends under tight, and cut a few small vents on top so steam can escape without bursting the pastry.

4) Don’t rush the finish. Brush with egg wash and bake till really golden, tent with foil if it’s getting too dark, then cool for a bit so the filling firms. Slice with a serrated knife while slightly warm, not piping hot, it makes cleaner slices.

Strawberry And Cream Cheese Strudel Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Strawberry Breakfast Pastry with glossy homemade strawberry sauce and sweetened cream cheese tucked into golden puff pastry, and there's a surprising little twist in the ingredients that will make you want to read on.

Servings

servings

Calories

351

kcal

Equipment: 1. Baking sheet
2. Parchment paper
3. Small saucepan
4. Mixing bowl
5. Electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. Sharp knife
8. Cutting board
9. Rolling pin
10. Pastry brush, spatula and a wire rack for cooling, dont skip the rack

Ingredients

1 sheet puff pastry (about 8 oz / 225 g)
1 lb (450 g) fresh strawberries, hulled and roughly sliced
1/3 cup (65 g) granulated sugar, approx
1 tbsp cornstarch
1 tbsp lemon juice
8 oz (225 g) cream cheese, softened
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
1 large egg yolk (for the cream cheese filling)
1 large egg (for egg wash)
1 tbsp milk or water (for egg wash)
1 tbsp granulated or coarse sugar for sprinkling, optional

Directions

Preheat oven to 400°F (200°C). If your puff pastry was frozen thaw it in the fridge until pliable but still cold. Line a baking sheet with parchment paper.
Make the strawberry sauce: put sliced strawberries, 1/3 cup granulated sugar and 1 tbsp lemon juice in a small saucepan. Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and stir that into the strawberries. Cook over medium heat, stirring, until the mixture thickens and the strawberries soften, about 5 to 8 minutes. Mash some berries with the back of a spoon, taste and add a bit more sugar if needed. Remove from heat and cool completely.
Make the cream cheese filling: beat 8 oz softened cream cheese with 1/3 cup powdered sugar, 1 tsp vanilla extract and the 1 large egg yolk until very smooth. If it seems too soft pop it in the fridge for 10 minutes so it firms up a bit.
On a lightly floured surface unroll or gently roll the puff pastry into a rough rectangle, keeping it about the original thickness. Trim if needed so edges are neat. Leave about a 1 inch border around the filling area.
Spread the cream cheese mixture down the center of the pastry in a line, leaving the borders free. Spoon the cooled strawberry sauce on top of the cream cheese, but dont pile it so high that it will leak out. Less is better than more.
Fold the long sides of the pastry over the filling so they overlap in the middle, pressing the seams to seal and tucking the ends under to close them. If you want little vents cut a few shallow slits on top to let steam escape. Transfer the strudel to the prepared baking sheet seam side down.
Make the egg wash by beating the 1 large egg with 1 tbsp milk or water. Brush the entire pastry with the egg wash and sprinkle the 1 tbsp granulated or coarse sugar on top if you want extra crunch and sparkle.
Bake for 20 to 25 minutes, rotating the pan once, until the pastry is deep golden and the filling is bubbly. If it browns too fast cover loosely with foil.
Let the strudel cool on a wire rack about 15 to 20 minutes so the filling sets a bit, then slice and serve. Leftovers keep covered in the fridge for up to 2 days, and tastes great slightly warmed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.