Name: Mixed Berry Strudel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 package puff pastry (thawed according to package instructions); 2 cups mixed berries (strawberries, blueberries, raspberries, fresh or thawed frozen, drained); 1/4 cup granulated sugar (Adjust depending on berry sweetness); 1 tablespoon cornstarch (For thickening, can swap for arrowroot if gluten-free); 1 teaspoon vanilla extract; 1 egg beaten (for egg wash); 1 cup powdered sugar (For dusting)

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I still remember the first time I folded a warm, flaky pocket of fruit out of the oven — steam puffing from those slits, the berries singing tart and sweet together. Mixed Berry Strudel is that easy, show-off dessert that works for weeknight treats, lazy brunches, or as a last-minute hostess contribution. It uses ready-made puff pastry and pantry staples so you get impressive layers and jammy fruit without fuss. If you like fruit-forward desserts with a crisp, buttery crust, this is one to keep in rotation — and it pairs nicely with other berry recipes like mixed berry baked oatmeal for a berry-themed brunch spread.

Why you’ll love this dish

This strudel is fast, forgiving, and endlessly adaptable. One package of puff pastry does the heavy lifting: it gives you multiple flaky layers without laminating dough at home. The filling — a simple mix of mixed berries, sugar, cornstarch, and vanilla — becomes glossy and jammy in the oven, so you get bright fruit flavor with no stovetop cooking required.

“A quick, crowd-pleasing dessert — crispy pastry and perfectly roasted berries. I make it every summer.” — Local baker

It’s perfect for: casual get-togethers, dessert after a simple weeknight meal, or when you want something elegant but quick. If you need a light, seasonal option for brunch, team it with a salad or a scoop of yogurt. For more savory-sweet ideas, check out this 10-minute cranberry chicken salad to round out a brunch menu.

How this recipe comes together

Before you start, here’s the short version so you know what to expect:

Thaw and roll one sheet of puff pastry.
Toss berries with sugar, cornstarch, and vanilla to macerate briefly.
Spoon filling on one half of the dough, fold, seal, egg-wash, and score vents.
Bake until the pastry is puffed and deeply golden.
Cool just enough to slice, then dust with powdered sugar or drizzle glaze.

This overview helps you time anything else you’re serving: the whole process takes about 40–50 minutes from start to finish, with most of that time spent in the oven.

Gather these items

1 package puff pastry (thawed according to package instructions)
2 cups mixed berries — strawberries, blueberries, raspberries (fresh or thawed frozen, drained)
1/4 cup granulated sugar (adjust depending on berry sweetness)
1 tablespoon cornstarch (for thickening)
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Powdered sugar for dusting
Notes and substitutions:
Use a mix of fresh berries for the best texture; if using frozen, thaw and drain well so the filling isn’t watery.
Swap cornstarch for arrowroot if you prefer a gluten-free thickener.
For a lower-sugar option, try 2–3 tablespoons maple syrup instead of granulated sugar, but reduce extra moisture by increasing cornstarch to 1.5 tablespoons.

How to prepare it

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
Lightly flour a work surface and roll out the puff pastry into a roughly 10×12-inch rectangle. Keep it chilled as you work.
In a medium bowl combine the mixed berries, granulated sugar, cornstarch, and vanilla. Toss gently until the fruit is coated. Let sit 5 minutes for the sugar to start drawing juices.
Spoon the berry mixture onto one half of the pastry, leaving a 1-inch border all around. Don’t overload — excess filling can leak.
Fold the empty pastry half over the filling to form a pocket. Press the edges together, then crimp with a fork to seal. If any fruit escapes, wipe the seam clean and reseal.
Brush the top of the strudel with the beaten egg to promote a deep golden color. Use a sharp knife to cut three or four slits in the top for steam to escape.
Bake on the prepared sheet for 25–30 minutes, or until the pastry is puffed and evenly golden. Rotate the pan halfway through if your oven has hot spots.
Remove from the oven and let cool 10–15 minutes; the filling will set as it cools. Dust with powdered sugar and serve plain or with a drizzle of glaze or a scoop of ice cream. For additional menu ideas, see this strawberry salad that complements fruit desserts nicely.

Best ways to enjoy it

Slice into generous wedges and serve warm with vanilla ice cream or whipped cream. The contrast between hot filling and cold ice cream is classic.
For brunch, plate with Greek yogurt and a handful of toasted almonds for texture.
Make individual strudels by cutting the puff pastry into smaller rectangles; bake 12–18 minutes depending on size for portable servings.
If you want a glossier look, brush the baked top with a thin apricot jam glaze warmed and strained through a sieve.

Storage and reheating tips

Room temperature: Store loosely covered for up to 24 hours; the crust will soften over time.
Refrigerator: Keep in an airtight container up to 3 days. Re-crisp by reheating in a 350°F (175°C) oven for 8–10 minutes.
Freezing: Freeze baked strudel wrapped tightly in plastic and foil for up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes until heated through and crisp.
Food safety note: If your strudel has been sitting out with dairy toppings (like cream or ice cream), refrigerate within 2 hours to prevent bacterial growth.

Pro chef tips

Chill the pastry and keep your hands cool. Warm pastry is harder to handle and loses lift.
Don’t overfill: a compact layer of fruit gives the best balance of crust to filling.
For even browning, brush egg wash with a light hand; too much can cause the pastry to brown unevenly.
Score vents directly over the filling to control steam release and create that rustic look.
If you like a sturdier slice, mix a small egg yolk into the filling; the extra protein helps the set.

Creative twists

Lemon-blueberry: Add 1 teaspoon lemon zest and swap half the sugar for honey.
Nut-studded: Stir 1/3 cup toasted, chopped almonds or walnuts into the filling for crunch.
Vegan: Use dairy-free puff pastry and brush with a slurry of non-dairy milk + maple syrup.
Savory-sweet: Add a tablespoon of balsamic reduction to the berry mix for a deeper flavor profile.

Your questions answered

Q: Can I use frozen berries?
A: Yes — thaw and drain frozen berries thoroughly to remove excess water. Toss them in cornstarch after draining to help thicken the filling during baking.

Q: How long does it take to make from start to finish?
A: Active prep is about 15–20 minutes; bake time is 25–30 minutes. Allow 10–15 minutes cooling before slicing.

Q: Can I make this ahead of time?
A: You can assemble and refrigerate the unbaked strudel for up to 6 hours, then bake when ready. For longer storage, freeze the assembled, unbaked pastry on a sheet, wrap, and freeze; bake from frozen adding a few extra minutes to the bake time.

Q: What if my filling is too runny after baking?
A: That usually means too much liquid or not enough thickener. Next time, increase cornstarch to 1.5 tablespoons or cook the filling briefly on the stove to reduce liquid before filling the pastry.

Q: Is puff pastry safe to eat if it’s slightly underdone inside?
A: The interior should be cooked to a safe temperature (filling bubbling) and the pastry fully puffed. If the inside still feels raw, return to the oven in 3–5 minute increments until done.

Conclusion

If you want a fast dessert that still looks like you went the extra mile, this Mixed Berry Strudel fits the bill. It’s adaptable, stores well, and makes the most of seasonal berries. For another take on berry strudels and inspiration, see this Easy Berry-Apple Strudel Recipe – Barbara Bakes™, and for a quick variant with similar techniques check out Easy & Quick Apple Berry Strudel Recipe.