The strudel is one of the homiest desserts in the world. It has its origins in Austria and other Germanic Central European countries, and it’s super popular in America.
Don’t get me wrong, there’s nothing like a comforting Apfelstrudel. For many, the king of apple desserts, but there’s always room for innovation.
I know there are blueberry strudels out there, but I never thought I’d make my own until I went on a buying frenzy for fresh blueberries one summer. I also had a leftover pack of puff pastry. When life gives you blueberries… make strudel.
What I didn’t expect is that my new twist on the classic would be such a hit with my family, who now enjoy it both hot and cold.
The blueberry strudel makes a fantastic, easy dessert for when we have friends coming over, and it’s also one of the aces up my sleeve for housewarming parties and dinners.
Now, I make blueberry strudels in summer, and apple strudels in fall. Use what’s in season, right?
This strudel version is also a looker. I roll up the puff pastry to a braid and the result is a tightly-tucked, golden pastry with an amazingly flavorful filling.
Here’s the history of the strudel
- The Strudel was created sometime during the Austro-Hungarian Empire, and it’s one of Austria’s national dishes.
- Interestingly, the strudel is so popular worldwide, it was for some time Texas state pastry too.
- You can make strudel with any fruit available. Of course, apples are the most popular, but German colonies in Peru make theirs with bananas.
- If you’ve never heard about the cheese-filled strudels, like the quark strudel, try them, you’re in for a treat.
What you’ll need
Strudels are baked treats, so get a baking sheet ready and line it with parchment paper. We’ll use a bowl to combine the cream cheese, egg and the rest of the ingredients.
We’ll leave the berries untouched. We want their pure flavors to shine through. They’ll taste beautiful over our cream cheese mixture. For today’s recipe, I’m using frozen berries to show you that they deliver stunning results too.
Finally, make sure you have a clear surface you can dust with flour to stretch your puff pastry and build your strudels.
We’re ready to check out the recipe, I’m sure you’ll have lots of fun! Make strudels part of your life, and remember, there’s much more than apples out there!
PrintBlueberry Strudel
Ingredients
1 pack (1lb) puff pastry, thawed
8 oz. (226g) Philadelphia cream cheese
1 egg
1/4 cup (50g) sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1.5 cup (300g) blueberries
Egg wash:
1 egg
1 tablespoon of water
Instructions
Preheat oven to 400F(205C). Line the baking sheet with parchment paper.
- Mix together softened cream cheese with sugar, add vanilla extract, egg and lemon zest.
- A pack of 1 lb. puff pastry usually comes in two sheets. Carefully separate them, take one and stretch it a little using a rolling pin. Cut each in half so you have 4 squares.
- Place one of them on a lightly floured surface and stretch little bit using your hands or a rolling pin. Spread 1/4 of filling over it and then add 1/4 of blueberries.
- Cut slits apart from 2 sides of pastry. Starting at one end fold pastry strips over on a diagonal, alternating sides.
- Repeat with remaining pastry squares.
- Brush with egg wash.
- Bake for 25 – 30 minutes.
- For additional sweetness you can sprinkle strudels with powder sugar.
Love blueberries? Try these easy muffins.
