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Freshly baked, crispy strawberry strudel dusted with icing sugar.
Golden brown strawberry strudel slices with fresh strawberry pieces and dusted with icing sugar.

Strawberry strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is the art of pastry. The filling between the paper-thin layers of dough must be juicy but shouldn't soak the pastry. Breadcrumbs help with this, acting like a 'nappy': they absorb the sugary juices leaking from the fruit during baking and turn them into a tasty, creamy layer.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian / Austrian

Ingredients

Equipment Needed

  • Baking tray with baking parchment
  • Tea towel (for handling the dough)
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Wash the strawberries, hull them and cut into quarters. Mix with the sugar and cinnamon.

Tip: The sugar starts to draw water out of the strawberries immediately (osmosis), so only do this directly before filling!
2 ✓

Lay the first strudel sheet on a damp tea towel and brush with melted butter. Place the next one on top, brush that too, and so on (3 sheets per roll).

Tip: The layer of butter separates the pastry sheets, making the result flaky and crispy rather than dense dough.
3 ✓

Sprinkle a band of breadcrumbs on the bottom third of the pastry, then pile the strawberries on top.

Tip: The crumbs are the 'insulation' that protects the bottom pastry from getting soggy.
4 ✓

Fold in the two sides of the pastry (so the filling doesn't leak out) and roll up tightly using the tea towel.

Tip: Lifting with the tea towel makes rolling easier and prevents the thin pastry from tearing.
5 ✓

Place on a baking tray and brush the top generously with butter too. Bake at 180°C for approx. 25 minutes until golden brown and crispy.

Tip: The butter on top helps browning and adds flavour.

Recipe FAQ

Why did the bottom of the strudel get soggy?
There were too few breadcrumbs under the fruit, or the strawberries were too watery. With frozen strawberries, you must let them thaw completely and drain.
Why did the pastry break when rolling?
The strudel sheet dried out. Shop-bought strudel pastry dries very quickly; keep it covered with a damp tea towel whilst working.

Ingredients

  • 1 pack (6 sheets) Strudel pastry sheets (Filo)
  • 500 g Strawberries (fresh)
  • 100 g Granulated sugar
  • 70 g Butter (melted)
  • 60 g Breadcrumbs
  • 1 tsp Ground cinnamon