Strawberry Almond Strudels
Updated: Apr 27, 2019
You know when you make a dessert that you could reasonably pass off as breakfast without too much guilt? Or maybe it’s supposed to be a breakfast but you’ll happily eat it for dessert? These strudels totally fit those categories! Plus, they’re really easy to make if you’re up for using store-bought puff pastry sheets, which is exactly what I did.
It’s strawberry season here, and I had way too many of them in my fridge. I didn’t want them to go to waste and I was bored of our current breakfast options, so I decided to whip these up to solve both of those problems.
You’re going to want to dice your strawberries up pretty small so that they’re easy to distribute between the strudels. I haven’t tried this with frozen strawberries but I don’t think it would work as well due to the higher water content. If you do decide to try it with frozen strawberries, let me know how it goes!
If you’re using store-bought puff pastry, make sure you check the thawing directions first so your pastry sheets are ready to go. If you prefer to make your own, more power to you! Either way, puff pastry will give you some nice flaky, fluffy layers.
Store any uneaten pastries in an airtight container in the fridge for up to 5 days.
Makes 6 strudels
1 package store bought puff pastry, thawed (both sheets)
1 package almond paste (200g)
2 cups diced strawberries
1/3 cup sugar
Juice from half a lemon
1 tsp vanilla extract
1 1/2 tbsp cornstarch
1 tbsp milk
Preheat oven to 425°F and lime a baking sheet with parchment paper.
Mix your strawberries, sugar, lemon juice, vanilla, and cornstarch together. Set aside.
If you’re using store bought puff pastry sheets, give them a gentle roll out - just a couple of passes left to right, right to left.
Cut both sheet into 6 rectangles each, try to make them all roughly the same size. You should now have 12 little sheets of puff pastry.
Lay 6 of your puff pastry sheets onto prepared baking sheet, set the other 6 aside.
Using a pasta strainer or sieve, drain the liquid from your strawberry filling and let filling sit in the strainer to finish draining while you do the next step.
Knead almond paste in your hands briefly to soften it up, then put it on a sheet of wax paper and roll it out to about 1/8” thick and cut into rectangles. You want your almond paste rectangles to leave about 1/2” of space all around them when laid into your puff pastry sheets so you’ll be able to seal them.
Spoon strawberry filling over top of almond paste.
In a small bowl, mix together egg and milk. Using a pastry brush, apply egg wash on exposed border of puff pastry then take one of the sheets set aside and set it over your filled pastry - try to line up your edges as best you can. Repeat for all pastries.
Using the tines of a fork, press down along the edges of the pastry to seal the edges.
Using your pastry brush, apply a thin coat of egg wash over the whole pastry. Try to avoid getting any on the sides of the pastry as that will prevent it from puffing up as much.
Cut little slits in the top of the pastry using a sharp knife to let some of the steam escape.
Bake for 15-18 minutes, or until tops are golden brown.