Strawberry Strudels
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
If you love easy baking ideas, this Strawberry Strudel recipe is a must-try. It uses frozen puff pastry, strawberry jam, and pantry staples to create a bakery-style treat right from your own kitchen. Serve them for a weekend brunch or wrap them up as a take-along sweet treat.
I don’t know about you, but when I hear the word “strudel,” I picture something fussy or time-consuming—like an all-afternoon baking project. But not these! This is one of those recipes that looks impressive but is surprisingly simple to make.
Lately, I’ve been leaning into easy baking projects—the kind you can pull together in the morning or whip up at the last minute when friends are coming over. These Strawberry Strudels check all the boxes: they’re flaky, fruity, and just the right amount of sweet.
They’re perfect for breakfast or brunch, but also make a great little snack if you’re on the go. The puff pastry makes them feel totally gourmet with those buttery layers wrapped around a fruity jam filling. A sweet glaze on top finishes them off with just the right touch of something special. You can use any kind of jam here—blackberry would be especially delicious!
I hope you’ll give these easy strudels a try. I think you’re going to love them! Oh, and if you love the napkins in this post, I made them! Isn’t the rick rack trim so fun? If you like them be sure to check out this Rick Rack Napkin Tutorial.
Why You’ll Love This Recipe
- These Strawberry Strudels come together quickly with simple, store-bought ingredients but still feel totally gourmet. Using frozen puff pastry takes out the stress and leaves you with a flaky, golden result every time.
- You only need about 15 minutes of hands-on time to assemble them, making this recipe doable even on a busy morning. Pop them in the oven, and you have a warm, fruit-filled pastry in no time.
- While strawberry is always a classic, you can swap in any jam or preserve you love. Whether it’s raspberry, apricot, or even something unexpected like blackberry-lavender, this recipe gives you the flexibility to make it your own.
Looking for more unique brunch ideas? You’ve got it! Check out this collection of all my best brunch and breakfast recipes. I’m certain you’ll find several new recipes to enjoy!
Ingredients
It’s time to gather all the ingredients to make these simple Strawberry Strudels. Here’s what you will need:
- Frozen puff pastry sheets – These ready-to-use sheets bake up beautifully crisp and flaky, giving you that signature strudel texture with minimal effort. Find them in the freezer section of your grocery store near the pie crusts.
- Strawberry jam/preserves – A sweet, jammy filling that brings fruity flavor and just the right amount of moisture to the center of each pastry. Bonne Manan is my go-to. Love their jams!
- Cornstarch – Helps thicken the preserves slightly so the filling stays put while baking and doesn’t seep out of the sides.
- Fresh lemon juice – Adds a subtle brightness and cuts through the sweetness for a more balanced flavor.
- Egg – When mixed with cream, it creates a golden, glossy finish on the pastry and helps seal the edges.
- Heavy whipping cream – Used in the egg wash and the glaze, this gives a rich texture and smooth finish.
- Kosher salt – A pinch is added to the glaze to balance the sweetness. You’d be surprised how a little salt can enhance the flavor!
- Powdered sugar – As the base for the glaze, it adds a sweet final touch that pairs perfectly with the fruit and flaky pastry.
- Vanilla extract – Just a splash enhances the flavor of the glaze and adds a warm, comforting note.
How To Make
Alrighty, let’s get to work on these Strawberry Strudels. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 400 degrees F. Gently unfold one sheet of puff pastry onto a clean work surface and cut it into six equal rectangles. Transfer the rectangles to a parchment-lined baking sheet, spacing them about ½ inch apart. Repeat with the second sheet of pastry, then set them aside.
- In a small bowl, stir together the strawberry jam, cornstarch, and lemon juice until well combined. Spoon a heaping tablespoon of the mixture onto the center of each rectangle on the baking sheet, leaving about a ½-inch border around the edges.
- In a separate bowl, whisk the egg with one tablespoon of the cream. Brush the border of each filled rectangle with the egg wash.
- Take the reserved pastry rectangles and use a fork to prick them all over. Place them on top of the filled rectangles and press gently around the edges to seal. Use a fork to crimp the edges, then lightly brush the tops with the remaining egg wash. Sprinkle evenly with coarse sugar.
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
- Bake for 18 to 20 minutes or until the pastries are puffed and golden brown, rotating the pan halfway through for even browning. Once baked, let the strudels cool on the pan for about 30 minutes.
- To make the glaze, whisk together the powdered sugar, vanilla, a pinch of salt, and the remaining ¼ cup of cream until smooth. Drizzle over the cooled strudels. Enjoy immediately or store in an airtight container in the refrigerator for up to three days.
And there you have it! A homemade pastry ready to enjoy! I think you’re going to love this combo.
Frequently Asked Questions
Can I freeze them?
You can! Bake the strudels as directed, allow them to cool completely (unglazed is best for freezing), then store them in a freezer-safe container. Reheat in the oven directly from frozen at 350°F until warmed through. Add the glaze after reheating.
Can I use a different kind of filling?
Definitely. Any thick, high-quality jam or preserve will work. Avoid anything too runny or chunky, as it may leak during baking. You can also mix in a bit of cream cheese or lemon curd for something extra special.
How do I know when they’re done baking?
They’re ready when the pastry is golden brown all over—don’t just check the tops. Peek at the sides and bottoms too, if possible. If they still look pale, give them another couple of minutes. Puff pastry needs time to fully bake through for that perfect flake.
More Homemade Pastries You’ll Love
- Cream Cheese and Apple Turnover
- Puff Pastry Ham Sandwich
- The Best Apple Strudel
- Mixed Berry Fruit Pizza
- Easy Cream Cheese Danish
- Puff Pastry Breakfast Pies
I hope you’ll give these Strawberry Strudels a go. Whether you’re serving them for brunch, wrapping them up for a picnic in the park, or keeping a few on hand for afternoon coffee breaks, they’re just one of those treats that work anytime. And if you’re like me, you’ll probably start dreaming up all sorts of variations after your first batch. If you give these a try, would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it!
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Strawberry Strudels
Ingredients
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed
- ½ cup strawberry jam/preserves
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 egg
- ¼ cup plus 1 tablespoon heavy whipping cream divided
- 1 tablespoon coarse sugar
- 1 cup powdered sugar sifted
- ¼ teaspoon vanilla extract
- pinch kosher salt
Instructions
- Begin by preheating your oven to 400 degrees F. Gently unfold one sheet of puff pastry onto a clean work surface and cut it into six equal rectangles. Transfer the rectangles to a parchment-lined baking sheet, spacing them about ½ inch apart. Repeat with the second sheet of pastry, then set them aside.
- In a small bowl, stir together the strawberry jam, cornstarch, and lemon juice until well combined. Spoon a heaping tablespoon of the mixture onto the center of each rectangle on the baking sheet, leaving about a ½-inch border around the edges.
- In a separate bowl, whisk the egg with 1 tablespoon of the cream. Brush the border of each filled rectangle with the egg wash.
- Take the reserved pastry rectangles and use a fork to prick them all over. Place them on top of the filled rectangles and press gently around the edges to seal. Use a fork to crimp the edges, then lightly brush the tops with the remaining egg wash. Sprinkle evenly with coarse sugar.
- Bake for 18 to 20 minutes, or until the pastries are puffed and golden brown, rotating the pan halfway through for even browning. Once baked, let the strudels cool on the pan for about 30 minutes.
- To make the glaze, whisk together the powdered sugar, vanilla, a pinch of salt, and the remaining ¼ cup of cream until smooth. Drizzle over the cooled strudels. Enjoy immediately or store in an airtight container in the refrigerator for up to three days.