No matter how busy we may be with travel, lessons and work fruit always plays a big part of my family’s everyday diet, whenever I can plan fruits in any meal I am more than ready to jump on it! This recipe can be had as dessert or and on the go breakfast treat. Mixed Berry Strudel is my favorite Saturday breakfast, preparation is light and cooking time is only the length of a Saturday morning cartoon. I hope you try this on a lazy Saturday morning or if you are just looking for a Hump Day Delight!
Mixed Berry Strudel Recipe
- 1 sheet thawed Store bought Puff Pastry
- 1 1/2 cup mixed together strawberries (sliced) and blackberries
- 4 tbsp. brown sugar
- 1 tbsp. all purpose flour
- 1 tsp. cinnamon
- 1 egg
- 1 tbsp. water
- ¼ cup powder sugar
- Chocolate Drizzle (optional)
Pastry Cream Ingredients:
- ¼ cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 2 egg yolks
- 1 cup milk
- ¼ tsp. vanilla extract
Pastry Cream Directions:
- Combine the sugar, cornstarch, and salt in a bowl. Whisk together then add egg yolks and mix until smooth. Set aside.
- Put milk in a medium saucepan. Bring up to a simmer, stirring frequently to keep the milk from burning to the bottom of the pan. After the milk begins to simmer, remove from the heat and pour about 1/3 of the hot milk to the egg/sugar mix, whisking rapidly. Then pour the egg/sugar/milk mix back into the saucepan with the rest of the milk.
- Cook over medium heat, stirring constantly, until the mixture begins to boil and thickens to a pudding-like consistency. Remove from the heat and stir in vanilla extract.
- Set aside and cover with a piece of wax or baking paper to keep a skin from forming.
- Preheat the oven to 375 degrees. Mix the berries along with the 2 tbsp. of brown sugar, flour and the cinnamon.
- Unfold the puff pastry. Flour your surface and roll out the puff pastry into a 16 by 12 inch rectangle. Dust the remaining 2 tbsp. brown sugar all over the dough.
- With the side facing you spread an even layer of the pastry cream at the bottom half about 2 inches from the edge then spread the berry mixture on top. Roll up the dough till you reach the end making sure to secure the filling inside and place seam side down on a greased baking tray.
- Cut slits every half-inch to inch on your strudel. Mix the egg with water and brush the top with the egg mixture. Make slits all along the pastry. Bake for 35 minutes or until the pastry is golden, then let it cool on a wire rack. Sprinkle on a generous layer of powder sugar for the perfect sweetened crust. For the chocolate lovers: drizzled chocolate is a match made in heaven for this strudel. Cut to your liking and enjoy!