|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||3%|
|Total Sugars 10g|
|Vitamin C 2mg||9%|
|*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.|
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
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
Gather the ingredients.
Heat oven to 400 F.
On a smooth surface, lightly dusted with flour, unfold puff pastry sheets and roll them out to a rectangle, about 12 x 10 inches.
In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash and set aside.
Using a sharp knife or a pizza cutter, cut each piece lengthwise down the middle.
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.
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.
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.
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.
Place pastry in the oven and bake for 12 to 15 minutes, until just golden.
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.
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.
Cool completely and cut each into 8 strips.
Serve and enjoy!