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Image of Red, White, & Blue Strudel

Red, White, & Blue Strudel

Servings: 10

Author:

25

30

Course:

Dessert

Cuisine:

German Austrian

Keywords:

Strudel

🧂 Ingredients

1+1/2 cups blueberries
2 cup raspberries
2 tablespoons lemon juice
4 tablespoons cornstarch

divided
2/3 cup sugar

divided
2 pinches salt
1 1/2 lb sheet puff pastry
1 tablespoon melted butter
2 tablespoons breadcrumbs
1 egg beaten
1 cup powdered sugar
5-6 tablespoons milk or cream

Instructions

1 Place the blueberries and raspberries in separate bowls.
2 In each bowl, add 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1/3 cup
sugar and a pinch of salt.
3 Stir to combine the ingredients in each bowl. Set the bowls aside.
4 Preheat the oven to 350 degrees Line a baking sheets with parchment paper and
set aside.
5 Roll out the puff pastry into a long rectangle and transfer to the prepared
baking sheet.
6 Brush with the melted butter and sprinkle the breadcrumbs evenly across the
pastry sheet.
7 Place skewers down the middle of one half of the pastry sheet as a guide.
8 On the left side of the skewer spread out the raspberry mixture. Repeat with the
blueberry mixture on the other side.
9 Fold the plain side of the puff pastry over the side with the berries.
10 Brush the top with the beaten egg.
11 Place in the oven and bake for 30 minutes.
12 Remove from oven and let cool for 15 minutes.
13 Transfer the strudel to a wire rack and place it over the parchment lined baking
sheet.
14 Let strudel cool completely.
15 Whisk together the powdered sugar with the milk or cream until it forms a smooth
white glaze. The mixture should be thick and pourable. If it is too thin or
runny, whisk in more powdered sugar, one tablespoon at a time to thicken the
glaze.
16 Pour the glaze evenly over the top of the cooled strudel. You can cover it
completely or make a drizzle pattern.
17 When the glaze has hardened, transfer to a plate, cut and serve.

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