Strawberry and Cream Cheese Strudel
A simple yet delicious dessert featuring fresh strawberries and rich cream cheese wrapped in flaky puff pastry, perfect for any occasion.
Ingredients
For the Strudel
- 1 sheet store bought puff pastry (thawed to package directions)
- 2 C chopped strawberries
- 1/4 C white sugar
- 3 tbsp water
- 1 tbsp cornstarch
- 8 oz cream cheese (room temperature)
- 1/2 C powdered sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp cold water
- coarse sugar for sprinkling on top
Instructions
Preparation
- Thaw the puff pastry according to package directions. Preheat your oven to 375°F (190°C).
Making the Strawberry Sauce
- In a medium saucepan, combine the chopped strawberries, white sugar, water, and cornstarch. Cook on medium heat until thickened, about 5 to 7 minutes. Remove from heat and let cool.
Making the Cream Cheese Filling
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assembling the Strudel
- Roll out the puff pastry sheet on a lightly floured surface. Spread the cream cheese mixture evenly over the pastry, leaving a small border. Layer the strawberry sauce on top of the cream cheese. Note: If it looks too full to close, leave out a few tablespoons of both the filling and the strawberry sauce.
Egg Wash
- In a small bowl, whisk together the egg and cold water to create an egg wash. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the filling and seal tightly. Brush the top with more egg wash and sprinkle with coarse sugar.
Baking
- Place the strudel on a lined baking sheet and bake for 25 minutes or until golden brown. Let it cool slightly before slicing.
Notes
For serving, pair the strudel with vanilla ice cream or whipped cream. You can refrigerate the strudel for up to three days or freeze it for up to three months. Reheat in a 350°F (175°C) oven for about 10 minutes before serving.