Fresh Blackberry Strudel
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Now that summer is in full swing, why not try out a recipe for Blackberry Strudel? It’s the perfect treat to bring along to picnics or barbecues.
The flaky pastry and sweet fruit filling are sure to make this dish a crowd-pleaser! And as it’s ready in under an hour, you can have it ready when friends come over.
This strudel is a delicious summertime recipe and perfect for when blackberries are in season. It’s delicious served warm with ice cream. And could even be made with frozen blackberries (thawed out) when out of season.
When are blackberries in season?
Blackberry season starts around the end of summer and the beginning of autumn. Head out and pick your own, Take a container and search out brambles near you, avoiding roadside or polluted spots.
Blackberries are great for you because:
- they are rich in vitamins A, E, K, and B,
- as well as antioxidants lutein and zeaxanthin,
- plus minerals like copper, manganese, magnesium, potassium, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid.
Fresh Blackberry Strudel Ingredients
- 1 sheet of puff pastry
- ½ cup blueberry or blackberry preserves
- 16 ounces fresh blackberries
- 1/3 cup granulated sugar + 2 tablespoons
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
How To Make This Blackberry Strudel Recipe
Prepare a baking sheet with parchment paper and preheat the oven to 400 degrees F.
In a small bowl, using a fork combine the egg and water and set aside.
In a mixing bowl, add the blackberries. Add the sugar, flour, and vanilla and mix gently.
On a floured work surface, unfold your puff pastry. Using a floured rolling pin, roll out puff pastry into a rectangle, about 12”x14”.
Move the pastry onto the prepared baking sheet.
In a small microwaveable dish, heat blackberry preserves for about 10 seconds. Spoon and spread preserves the long way down the middle of the pastry.
Spoon the blackberry mixture over the preserves, keeping it in the center the long way.
Along each long side, cut 3-inch long slits every inch.
Starting at the top, begin folding the slits in, overlapping slightly downward, alternating sides, over the blackberry filling.
Brush egg wash over the top. Then sprinkle the remaining sugar on top.
Bake for 21-23 minutes, or until golden brown.
Allow pastry to cool for 10-15 minutes on the baking sheet before serving. Then enjoy!
How to Serve
Serve a warm slice of this easy homemade blackberry strudel recipe with a scoop of ice cream and a dollop of whipped cream on top.
There’s nothing like a bite of warm homemade blackberry strudel fresh from the oven, with a burst of fresh blackberries in every bite.
Frequently Asked Questions
Can I use frozen blackberries?
You can use frozen blackberries in this blackberry strudel instead of fresh fruit. Just let the frozen fruit thaw a bit first.
More Fruit Recipes
I hope you enjoy your Fresh Blackberry Strudel. If so, please leave a star ★★★★★ rating and a comment below! Follow along on Pinterest, Facebook, or Twitter for more delicious recipes!
Fresh Blackberry Strudel
Ingredients
- 1 sheet of puff pastry thawed but cold
- ½ cup blueberry or blackberry preserves
- 16 ounces fresh blackberries
- ⅓ cup granulated sugar + 2 tablespoons divided
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
Instructions
- Prepare a baking sheet with parchment paper.
- Preheat oven to 400 degrees F.
- In a small bowl, using a fork combine the egg and water and set aside.
- In a mixing bowl, add the blackberries. Add the sugar, flour, and vanilla and mix gently.
- On a floured work surface, unfold and place puff pastry.
- Using a floured rolling pin, roll out puff pastry into a rectangle, about 12”x14”.
- Move pastry onto the prepared baking sheet.
- In a small microwaveable dish, heat blackberry preserves for about 10 seconds.
- Spoon and spread preserves the long way down the middle of the pastry.
- Spoon blackberry mixture over the preserves, keeping in the center the long way.
- Along each long side, cut 3 inch long slits every inch.
- Starting at the top, begin folding the slits in, overlapping slightly downward, alternating sides, over the blackberry filling.
- Brush egg wash over the top.
- Sprinkle remaining sugar on top.
- Bake for 21-23 minutes, or until golden brown.
- Allow pastry to cool for 10-15 minutes on the baking sheet before serving.
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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