Blackberry Strudel Recipe

This Blackberry Strudel is a delicious and easy-to-make dessert that features a flaky, golden crust wrapped around a sweet and slightly tart blackberry filling. Perfect for any occasion, whether it’s a special celebration or just a casual treat, this pastry delivers a satisfying combination of textures—from the crispy, buttery dough to the juicy blackberry filling. With a simple set of ingredients and minimal prep time, it’s an impressive dessert that anyone can master.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Course: Dessert

Cuisine: raditional Austrian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 cups fresh blackberries
1/2 cup sugar adjust based on the sweetness of your berries
1 tablespoon lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon optional
1 package puff pastry or homemade strudel dough
1 egg for egg wash
1 tablespoon water for egg wash

Equipment

Oven
Baking sheet
Parchment paper
Mixing bowl
Rolling pin (if making dough from scratch)
Pastry brush (for egg wash)

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine blackberries, sugar, lemon juice, cornstarch, and cinnamon (if using). Stir gently to combine and let it sit for 5-10 minutes to allow the sugar to dissolve and the mixture to thicken.
If using puff pastry, roll it out on a lightly floured surface to about 1/8-inch thick. If making homemade strudel dough, stretch it out until it’s thin and translucent.
Spoon the blackberry filling into the center of the dough, leaving some space on each side.
Fold the sides of the dough over the filling and seal the edges to create a roll or parcel.
Beat the egg with 1 tablespoon of water and brush the top of the strudel with the egg wash to achieve a golden finish.
Bake the strudel for 30-35 minutes, or until the dough is golden and crisp.
Let the strudel cool for a few minutes before slicing and serving. Optionally, dust with powdered sugar before serving.

Notes

You can use other fruits like raspberries, strawberries, or blueberries in place of blackberries. Just adjust the sugar based on the fruit’s natural sweetness.
If using frozen blackberries, thaw and drain them well to avoid excess moisture that could make the strudel soggy.
For a vegan version, substitute the puff pastry for a dairy-free version and use plant-based milk or a non-dairy egg wash instead of the egg.
This recipe can be made into smaller mini strudels for a fun and easy-to-serve variation.
Leftover strudel can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. It can also be frozen for up to 3 months.