Mixed Berry Strudel with Vanilla Sauce Recipe

Introduction

This Mixed Berry Strudel with Vanilla Sauce is a delightful dessert that combines flaky puff pastry with a sweet, juicy berry filling. Finished with a dusting of powdered sugar and a smooth vanilla sauce, it’s perfect for a cozy gathering or a special treat.

Ingredients

• 1 sheet of puff pastry, thawed
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup sugar, adjusted to taste
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• Powdered sugar for dusting
• 1/2 cup heavy cream (for vanilla sauce)
• 2 tablespoons sugar (for vanilla sauce)
• 1 teaspoon vanilla extract (for vanilla sauce)

Instructions

1. Step 1: In a bowl, combine the mixed berries, sugar, cornstarch, and vanilla extract. Gently toss to coat the berries and set aside to let the mixture sit for about 10 minutes.
2. Step 2: Preheat your oven to 400°F (200°C).
3. Step 3: On a lightly floured surface, roll out the puff pastry to smooth out any creases.
4. Step 4: Place the berry mixture in the center of the puff pastry, leaving a border around the edges. Fold the edges over the filling, sealing it tightly.
5. Step 5: Brush the top of the strudel with the beaten egg for a golden finish.
6. Step 6: Place the strudel on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
7. Step 7: While the strudel is baking, prepare the vanilla sauce by combining heavy cream, sugar, and vanilla extract in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly.
8. Step 8: Once the strudel is out of the oven, let it cool for a few minutes. Slice and serve warm, dusted with powdered sugar and drizzled with the vanilla sauce.

Tips & Variations

• For a tart twist, add a teaspoon of lemon zest to the berry mixture.
• Use frozen berries if fresh are unavailable, just thaw and drain excess moisture before mixing.
• Brush the edges with a little water before folding to help seal the pastry more securely.
• Try swapping the vanilla sauce for a drizzle of honey or a scoop of vanilla ice cream for different serving options.

Storage

Store any leftover strudel in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to maintain crispness. The vanilla sauce can be refrigerated separately for up to 3 days and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the berry filling ahead of time?

Yes, you can prepare the berry filling a few hours in advance and keep it covered in the refrigerator. Make sure to drain any excess juice before filling the pastry to prevent it from getting soggy.

What can I use instead of puff pastry?

If you don’t have puff pastry, phyllo dough can be a good substitute, though the texture will be different. Alternatively, a pie crust can be used for a denser pastry base.

Mixed Berry Strudel with Vanilla Sauce Recipe

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4.6 from 137 reviews

This Mixed Berry Strudel with Vanilla Sauce combines a flaky, golden puff pastry filled with a blend of fresh mixed berries, sugar, and vanilla, baked to perfection and served warm with a creamy homemade vanilla sauce. It’s a perfect dessert that balances sweet and tart flavors, enhanced by a dusting of powdered sugar and luscious vanilla sauce for an extra touch of indulgence.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strudel

• 1 sheet of puff pastry, thawed
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup sugar, adjusted to taste
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• Powdered sugar for dusting

Vanilla Sauce

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Berries: In a bowl, combine the mixed berries, sugar, cornstarch, and vanilla extract. Gently toss to coat the berries evenly and set aside for about 10 minutes allowing the flavors to meld and the cornstarch to thicken the juices slightly.
2. Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready once your strudel is prepared for baking.
3. Roll Out Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases and create an even layer for folding over the filling.
4. Fill the Pastry: Place the berry mixture down the center of the pastry, leaving a border around the edges. Carefully fold the edges over the filling, sealing them tightly to encase the berries and prevent leaking during baking.
5. Egg Wash: Brush the top of the folded strudel with the beaten egg to create a golden, glossy crust when baked.
6. Bake: Transfer the strudel to a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until it turns golden brown and the pastry is puffed and crisp.
7. Prepare Vanilla Sauce: While the strudel is baking, heat the heavy cream, sugar, and vanilla extract in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly to a smooth, creamy consistency.
8. Serve: Allow the strudel to cool for a few minutes after baking. Slice into portions, dust generously with powdered sugar, and serve warm drizzled with the creamy vanilla sauce for a delightful finish.

Notes

• Adjust sugar levels to the sweetness of your berries for best results.
• Make sure to thaw the puff pastry sheet before rolling it out to prevent cracking.
• Use a sharp knife to slice the strudel cleanly and avoid crushing the flaky layers.
• The vanilla sauce can be made ahead and reheated gently when serving.
• For extra crispiness, brush the edges with a bit of cold water before folding the pastry.

Keywords: Mixed Berry Strudel, Berry Dessert, Puff Pastry Dessert, Vanilla Sauce, Berry Strudel Recipe, Easy Dessert, Fruit Strudel