Easy Fruit Strudel

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/21
Fruit strudel

The Spruce
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 to 12 servings
Nutrition Facts (per serving)
334 Calories
17g Fat
42g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 334
% Daily Value*
Total Fat 17g 21%
Saturated Fat 2g 12%
Cholesterol 16mg 5%
Sodium 122mg 5%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 4g
Vitamin C 2mg 9%
Calcium 16mg 1%
Iron 1mg 7%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy fruit strudel recipe is quick to assemble using puff pastry, pie filling, and a simple vanilla icing drizzle. 

Keep the ingredients on hand and you'll always have a quick snack to prepare for unexpected guests. This fruit strudel recipe is particularly good with cherry filling but try it with apple, blueberry or raspberry filling.

Cooking equipment needed: rolling pin, mixing bowl, whisk, sharp knife or pizza cutter, parchment paper, baking sheet, fork, pastry brush,​ ​measuring cups, measuring spoons

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Ingredients

  • 1 (1.1-pound) package puff pastry, (2 sheets, thawed)

  • 1 large egg

  • 1 tablespoon water

  • 1 (21-ounce) can cherry pie filling, or other flavor

  • 1 cup confectioners' sugar, sifted

  • 2 to 3 tablespoons whole milk

  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Fruit Strudel Recipe ingredients
     The Spruce

  2. Heat oven to 400 F.

  3. On a smooth surface, lightly dusted with flour, unfold puff pastry sheets and roll them out to a rectangle, about 12 x 10 inches.

    Fruit Strudel Recipe
     The Spruce

  4. In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash and set aside.

    Fruit Strudel Recipe
     The Spruce

  5. Using a sharp knife or a pizza cutter, cut each piece lengthwise down the middle.

    Fruit Strudel Recipe
     The Spruce

  6. Place one half of each piece of pastry on a parchment-lined baking sheet and spread half the pie filling down the middle of each piece (about 1 1/4 cups on each), leaving about 1-inch border along each edge.

    Fruit Strudel Recipe
     The Spruce

  7. With a fork, prick the exposed dough every few inches to keep dough from puffing up too much (this is called docking). Brush the egg wash mixture along the exposed border of the fruit-covered pastry.

    Fruit Strudel Recipe
     The Spruce

  8. Dock the other pieces of pastry and place each on top of the fruit-covered pastry, pressing firmly along the edges to seal. Brush egg wash over each pastry.

    Fruit Strudel Recipe
     The Spruce

  9. Using a very sharp knife or a lame (a razor-like tool used for bread baking), cut diagonal slits in the top pastry every 2 inches or so over the filling.

    Fruit Strudel Recipe
     The Spruce

  10. Place pastry in the oven and bake for 12 to 15 minutes, until just golden.

  11. While pastry is baking, place the confectioners' sugar in a small bowl. In a measuring cup, combine the milk and vanilla. Drizzle the milk mixture gradually into the sugar, whisking with a fork or a small whisk. Add just enough milk to make a thick icing that forms thick ribbons when you let it drip off the fork or whisk.

    Fruit Strudel Recipe
     The Spruce

  12. When the pastries are done, cool on the baking sheet for 5 to 10 minutes. While still warm, drizzle the icing with a spoon over the strudels.

    Fruit Strudel Recipe
     The Spruce

  13. Cool completely and cut each into 8 strips.

    Fruit Strudel Recipe
     The Spruce

  14. Serve and enjoy!

    Fruit Strudel Recipe
     The Spruce

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