Blackberry Strudel

This easy blackberry strudel recipe is the perfect summer dessert—flaky puff pastry filled with sweet, juicy blackberries. A simple and delicious treat ready in under an hour!

A Delicious Summertime Treat Bursting with Juicy Blackberries

There’s something magical about a dessert that tastes like summer in every bite—and this Blackberry Strudel does just that. Golden, flaky pastry on the outside, bursting with sweet-tart blackberries and preserves on the inside, it’s the kind of treat that looks fancy but feels cozy and homemade.

I love how the tangy berries balance perfectly with a touch of sweetness, creating a rustic dessert that’s as comforting as it is indulgent. Plus, it’s ridiculously easy—mix, fill, braid, bake—and in under an hour, you’ve got a dessert that will wow family, friends, or even your lunchbox crew.

Want that perfect golden, flaky finish? I’ve got all the tips right here, and don’t forget the scoop of vanilla ice cream for the ultimate summertime indulgence.

Ingredients Needed

For a full list of ingredients and their measurements, please view the printable recipe card at the bottom of the post.

Easy Substitutions And Additions

• Frozen berries: Thaw and drain excess liquid.
• Change the preserves: Raspberry or cherry work beautifully.
• Add a hint of spice: Cinnamon or nutmeg for a cozy touch.
• Brighten it up: Add a little lemon zest.
• Savory twist: A spoonful of goat cheese or mascarpone under the berries is divine.

Step-by-Step Guide

• Preheat and prep: Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Mix the filling: In a medium bowl, gently mix blackberries with ⅓ cup sugar, flour, and vanilla.

• Roll the pastry: On a floured surface, roll out the puff pastry into a 12″ x 14″ rectangle. Place it onto the prepared baking sheet.
• Spread the preserves: Microwave the preserves for 10 seconds to soften. Spread them down the center of the pastry, lengthwise.
• Add the berries: Spoon the blackberry mixture over the preserves, staying in the middle.

• Cut and braid: On each long side of the pastry, cut 3-inch slits about 1 inch apart. Starting from the top, alternate folding the strips over the filling, overlapping slightly like a braid.
• Egg wash and sugar: Whisk the egg and water together. Brush over the top of the strudel and sprinkle with the remaining two tablespoons of sugar.

• Bake: Bake for 21–23 minutes or until the pastry is golden brown.
• Cool and serve: Let cool for 10–15 minutes. Slice and serve warm.

Tips for Success

• Keep your puff pastry cold until ready to use for the flakiest texture.
• Don’t overfill! Keeping the filling in the center helps avoid leakage.
• Let it cool slightly before slicing to help the filling set.
• Store leftovers in the fridge for up to 3 days—reheat in the oven to keep the pastry crisp.
• Freezer tip: Freeze baked and cooled strudel for up to 2 months. Reheat in a 350°F oven until warmed through.

Recipe FAQs

Can I use frozen blackberries? Yes! Just let them thaw and drain any excess juice before using to avoid soggy pastry.

Can I make this ahead of time? You can prep and braid the strudel, then chill it (unbaked) for a few hours before baking.

Can I use a different fruit? Definitely! Try mixed berries, cherries, or even diced apples for a fall twist.

And that’s it! This Blackberry Strudel is the no-stress treat that looks impressive but comes together so easily. Whether you’re making it for brunch, a backyard barbecue, or just a cozy evening treat, it’s sure to be a crowd favorite.

Did you make this? I’d be so grateful if you left a star ★★★★★ rating and a comment below to let me know what you thought! Then, the next time you need a quick and easy recipe, browse all my easy recipes!

This post was originally published on May 2, 2019, and was updated with new content on December 18, 2025.