I must say, this Red, White & Blue Strudel is one Strudel Stunner. Even if I did create it myself. Consequently, I’m still patting myself on the back like I invented strudel or something.
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The best part is this could not be easier to make. My favorite time-saving cheat or tip, depending upon how you look at it is puff pastry. Just roll that sucker out, roll the berries up in it, bake and glaze and you’re done. Ok, there are still a few more steps. However, overall, this Red, White & Blue Strudel is a simple and quick recipe, done in under an hour.
First, coat the berries in sugar, cornstarch and lemon juice. Brush the puff pastry with melted butter beforehand, then sprinkle with breadcrumbs. I used two long metal skewers as guidelines between the two rows of berries. Additionally, the whole shebang gets an egg wash.
To add the white glaze on the Red, White & Blue Strudel, simply whisk together powdered sugar and cream. Add vanilla or almond extract or lemon juice for an extra pop of flavor.
The idea of a patriotic strudel is a bit off to some people. However, I see it as a blend of American and German cultures. Furthermore, it is a pretty and delicious way to celebrate the July 4th holiday. For those of you celebrating, Happy Fourth!
Red, White, & Blue Strudel
Ingredients
For the Strudel:
- 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
For the Glaze:
- 1 cup powdered sugar
- 5-6 tablespoons milk or cream
Instructions
Make the Strudel:
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Place the blueberries and raspberries in separate bowls.
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In each bowl, add 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1/3 cup sugar and a pinch of salt.
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Stir to combine the ingredients in each bowl. Set the bowls aside.
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Preheat the oven to 350 degrees Line a baking sheets with parchment paper and set aside.
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Roll out the puff pastry into a long rectangle and transfer to the prepared baking sheet.
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Brush with the melted butter and sprinkle the breadcrumbs evenly across the pastry sheet.
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Place skewers down the middle of one half of the pastry sheet as a guide.
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On the left side of the skewer spread out the raspberry mixture. Repeat with the blueberry mixture on the other side.
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Fold the plain side of the puff pastry over the side with the berries.
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Brush the top with the beaten egg.
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Place in the oven and bake for 30 minutes.
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Remove from oven and let cool for 15 minutes.
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Transfer the strudel to a wire rack and place it over the parchment lined baking sheet.
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Let strudel cool completely.
Make the Glaze
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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.
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Pour the glaze evenly over the top of the cooled strudel. You can cover it completely or make a drizzle pattern.
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When the glaze has hardened, transfer to a plate, cut and serve.
Like this Red, White, & Blue Strudel? Also, check out these other Red, White & Blue Recipe ideas:
