RECIPE: Super fast and simple blackberry strudel

Those of you that pick blackberries know it can be a lot of hard work to pick 4 cups worth for an entire pie. My daughter and I quickly picked some berries in our backyard and only yielded ~ 2 cups. So, I decided to make a strudel using a puff pastry sheet I had in my freezer. This was an experiment that went right so I wanted to share.

1 puff pastry sheet (thawed)
1 egg and 1 tsp water (for the egg wash)
Confectioner’s sugar
1 tsp lemon zest (optional)

2 cups fresh blackberries
2 Tbsps tapioca
1/2 cup of sugar (I prefer my filling on the tart side so some of you may prefer to add 3/4 c. sugar)

Preheat your oven to 375. Toss the filling ingredients together. Let sit 15 minutes.
Flour your pastry surface. Roll out one thawed puff pastry sheet to roughly 9″x 13″. Transfer your dough to a lightly greased baking sheet or lined with parchment paper or silpat. Put the filling near the end of your pastry sheet closest to you. Place the filling 1″ from the edge. Complete rolling the sheet gently with the seam down and the ends tucked under. Brush some egg wash on top. With a knife cut a few slits on top.

Bake for 45 minutes or until top is golden brown. Transfer to a wire rack. Dust with confectioner’s sugar and lemon zest. Serve hot as-is or with whipped cream or ice cream. Enjoy!

p.s. This probably technically is not a strudel because the filling doesn’t have nuts, dried fruit, etc. but, in our house this is how we roll it out! 😉

Check out the great video below, showing how to make a strudel with a puff pastry sheet. It’s for a peach strudel but, the technique is the same.


6 comments on “RECIPE: Super fast and simple blackberry strudel

  1. Hi Amelia, lovely blog you have here.


  2. meelswa says:

    Thank you! Thanks for stopping by! 🙂


  3. meelswa says:

    Bluejellybeans: Yo visto su sitio y me gusto sus recetas tambien. Que rico! 🙂


  4. […] year I posted my recipe for this fast and easy blackberry strudel but, neglected to mention how well it freezes and reheats for later use. To add some pizazz to a […]


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