Blueberry Strudel “Jersey Girl Knows Best”

8 Servings
55 min

Who doesn’t love a fresh warm strudel coming out of the oven?! I know I do! You will find this to be one of the easiest, fastest and most decadent desserts you have ever created! I used in season blueberries 🫐 and they are bursting with berry flavor and deliciousness! This recipe is definitely not too sweet and maybe a little too tart for some folks…I only add 1 tsp. sugar! Ready?! Let’s do this!

Look at those beautiful blueberries all covered in sugar and clear jel (or cornstarch)…like a snowy berry wonderland! 🫐 ❄️

There are 3 sections to the puff pastry. Start cutting strips on the left side from the center section outward and on the right side from the center section outward about 1/2”-1” pieces. Once the filling is piled up in the center section, you can then start weaving the strips over the blueberries back and forth down to the very bottom.

Look at that beautiful braid! It’s what my pastry dreams are made from! This beauty is now ready for the oven!

Golden brown crust and bubbly berry filling 🤤 what more could you ask for! I hope you enjoyed this simple blueberry strudel recipe and create it with other fillings! I’m thinking cherry next! 🍒 I also have a no sugar added mango filling strudel, go check it out!

Blueberry Strudel “Jersey Girl Knows Best”

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients


  • 1 Puff pastry, thawed

  • 2 cups Fresh Blueberries (in season, because they are sweeter ☺️)

  • 1 Tbsp. clear jel or cornstarch

  • 1 tsp. White Sugar or more if you are not using fresh in season blueberries or have a sweet tooth.

Instructions


Take your thawed puff pastry dough and lay it out flat on a parchment lined baking sheet. Start cutting the dough from the center section to the edge in 1/2-1” strips all the way to the bottom and repeat the process on the opposite side.

Add your blueberries to a bowl with the sugar and clear jel (or cornstarch). Toss to coat. Starting at the top of the middle section, take your dusted blueberries and pile them up all the way down the middle of the puff pastry

Starting on either side, take the first strip of puff pastry from the top and lay it across the center section covering the blueberries, but in a downward position. Continue with the opposite strip and criss cross the strips in a weave pattern back and forth all the way down to the bottom.

Put the baking sheet on the center rack into the oven at 425F for 30-35 minutes, then reduce to 375F for 10-20 minutes or until the filling is bubbling and the top is golden brown. Enjoy this blueberry strudel by itself, with vanilla bean ice cream or a dollop of whipped cream!

Tips

  • It’s best to use fresh blueberries, but if you use frozen thaw them out and drain them. Don’t throw out the juice…use it in a smoothie 😄
  • For a little more sweet and crunch, add raw sugar to the top of the puff pastry crust before baking!

Jersey Girl Knows Best
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