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Fresh Blackberry Strudel

A delicious summertime recipe and perfect for when blackberries are in season.

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This strudel…

  • is delicious served warm with ice cream
  • could be made with frozen blackberries (thawed out) when out of season


  • 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


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.

Yield: 10 Servings

Fresh Blackberry Strudel

Fresh Blackberry Strudel

Surprisingly simple to make blackberry strudel, with your favorite summertime berries

Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes


  • 1 sheet of puff pastry, thawed but cold
  • ½ cup blueberry or blackberry preserves
  • 16 ounces fresh blackberries
  • 1/3 cup granulated sugar + 2 tablespoons, divided
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon water


    1. Prepare a baking sheet with parchment paper.
    2. Preheat oven to 400 degrees F.
    3. In a small bowl, using a fork combine the egg and water and set aside.
    4. In a mixing bowl, add the blackberries. Add the sugar, flour, and vanilla and mix gently.
    5. On a floured work surface, unfold and place puff pastry.
    6. Using a floured rolling pin, roll out puff pastry into a rectangle, about 12”x14”.
    7. Move pastry onto the prepared baking sheet.
    8. In a small microwaveable dish, heat blackberry preserves for about 10 seconds.
    9. Spoon and spread preserves the long way down the middle of the pastry.
    10. Spoon blackberry mixture over the preserves, keeping in the center the long way.
    11. Along each long side, cut 3 inch long slits every inch.
    12. Starting at the top, begin folding the slits in, overlapping slightly downward, alternating sides, over the blackberry filling.
    13. Brush egg wash over the top.
    14. Sprinkle remaining sugar on top.
    15. Bake for 21-23 minutes, or until golden brown.
    16. Allow pastry to cool for 10-15 minutes on the baking sheet before serving.

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Nutritional Information?
Nutrition data provided here is only an estimate. If you are tracking these for medical purposes please consult an outside, trusted source. I highly recommend entering the recipe into this nutrition analyzer, which will calculate it for you.

Vickie Louise is the Founder and Editor-in-Chief of A Crazy Family. She is a stay at home mom of a little boy with a big personality. After having her son, she realized how important it is for moms to take care of themselves, physically and mentally. Vickie believes in the power of using social media and her online presence for good and is thrilled to provide you with a space to celebrate all that is awesome (and a little crazy) in the world.

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