Mixed Berry Strudel with Vanilla Glaze

$- 1 package of phyllo dough (about 12 sheets) - 2 cups mixed berries (strawberries, blueberries, blackberries) - 1/2 cup granulated sugar - 1 tablespoon cornstarch I love using phyllo dough for this strudel. It makes the dessert crispy and flaky. The mixed berries give a fresh burst of flavor. You can mix strawberries, blueberries, and blackberries. Each berry adds a unique taste and color. Sugar and cornstarch help the filling stay juicy and thick. - 1 teaspoon vanilla extract - 1/2 teaspoon lemon juice - 1/4 teaspoon cinnamon - 1/4 cup melted butter (for brushing phyllo sheets) - 1 cup powdered sugar (for glaze) - 2-3 tablespoons milk (for glaze) Vanilla extract and lemon juice bring out the berry flavors. A hint of cinnamon adds warmth and depth. Melted butter is key to layering the phyllo dough. It keeps the sheets from sticking and adds flavor. For the glaze, you need powdered sugar and milk. Adjust the milk for the perfect drizzle. {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - Line a baking sheet with parchment paper. Start by getting your oven ready. This step is key for a well-baked strudel. Parchment paper helps the strudel not stick. It also makes cleaning easy later. - Combine mixed berries with sugar, cornstarch, vanilla, lemon juice, and cinnamon. - Allow flavors to meld. Now, let’s make the berry filling. In a bowl, mix the berries with sugar, cornstarch, vanilla, lemon juice, and cinnamon. Stir gently to coat the berries well. Let this sit for about 10-15 minutes. This waiting time helps the flavors blend. You will love the sweet and tart taste! - Layer phyllo dough and brush with butter. - Spoon berry filling and roll tightly. Next, it’s time to assemble. Lay out one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter. Repeat this step and layer six sheets together, brushing each one with butter. Now, spoon the berry mixture in a line along one edge. Remember to leave about 2 inches on either side. Fold the sides over the filling and roll it up tightly. Place the strudel seam side down on the baking sheet. - Bake until golden brown. - Prepare and drizzle vanilla glaze. Brush the top with more melted butter. This gives a nice golden color. Bake for 25-30 minutes, or until it is crispy and golden brown. While it bakes, whisk together powdered sugar and milk for the vanilla glaze. Adjust the milk to get your desired thickness. Once the strudel is baked, let it cool for a few minutes. Then drizzle the glaze over the warm strudel. This adds a sweet, creamy touch to your treat! To ensure a crispy phyllo texture, keep these tips in mind: - Work Quickly: Phyllo dough dries fast. Keep it covered with a damp towel when not in use. - Brush Generously: Use melted butter with each layer. This adds flavor and helps crisp the dough. When layering phyllo dough, follow these best practices: - Use 6 Layers: Stack at least 6 sheets. This gives your strudel strength. - Don’t Skip the Butter: Brush each layer. This helps create the flaky texture you want. To make your strudel shine, consider these ideal accompaniments: - Vanilla Ice Cream: A scoop on the side adds creaminess. - Fresh Berries: Serve with additional berries for color and freshness. For presentation, try these tips: - Slice Evenly: Cut the strudel into equal pieces for a neat look. - Garnish: Add a dusting of powdered sugar on top. This makes it look fancy. - Plate Smartly: Arrange on a colorful plate to enhance the visual appeal. These tips will help you create a stunning and delicious mixed berry strudel that guests will love! Pro Tips Use Fresh Berries: For the best flavor and texture, opt for fresh berries instead of frozen ones. They will give your strudel a vibrant taste and a better presentation. Layering Phyllo Dough: Ensure each layer of phyllo is brushed generously with melted butter. This will create a flaky and crispy texture once baked. Prevent Sogginess: Let the berry filling sit for a few minutes to release excess moisture before adding it to the phyllo. This prevents the strudel from becoming soggy. Glaze Variation: Experiment with different flavors in the glaze, such as adding a splash of almond extract or lemon zest for a unique twist. {{image_2}} You can switch up the berries in this strudel for a fun twist. Using seasonal fruits makes each strudel unique. Think about using raspberries, cherries, or even peaches. Each fruit brings its own taste and charm. If you want alternatives to mixed berries, you can use apples or pears. These fruits add a different sweetness. They pair well with the cinnamon in the recipe. You can also try a single type of berry. Just use about 2 cups of one kind, like blueberries or strawberries. To elevate the flavor, consider adding spices or citrus zest. A bit of ginger or nutmeg can give your strudel a warm kick. Adding lemon or orange zest brightens the taste. Just a teaspoon can make a big difference. If you're looking for vegan options, you can change the dough and glaze. Use plant-based butter instead of regular butter for the dough. For the glaze, try almond milk or coconut milk instead of regular milk. This way, you can enjoy a tasty treat that fits your diet. To store leftover strudel, wrap it tightly in plastic wrap. Place it in the fridge. This keeps it fresh for up to three days. When you are ready to eat, just take it out and enjoy. For longer storage, freezing is the way to go. Wrap the strudel tightly in plastic wrap and then in aluminum foil. This protects it from freezer burn. It can last up to three months in the freezer. When you’re ready to use it, let it thaw in the fridge overnight. To reheat your strudel, preheat your oven to 350°F (175°C). Place the strudel on a baking sheet. Cover it loosely with foil to keep it from browning too much. Heat for about 15-20 minutes. This keeps the strudel crispy and warm. Enjoy your sweet treat just like new! Yes, you can use store-bought strudel dough. It saves time and effort. Look for brands that use quality ingredients. This dough is usually easy to work with. To make it even simpler, thaw the dough as per the package directions. You can skip the steps of layering phyllo if you choose this option. Store-bought dough often bakes up crispy and flaky, just like homemade. To thicken the glaze, add more powdered sugar. Start with one tablespoon at a time. Mix it well after each addition. If it gets too thick, add a bit of milk. Aim for a consistency that drizzles nicely but doesn’t run off too quickly. You want the glaze to sit on top of the strudel, enhancing its look and taste. Absolutely! You can use other fruits like peaches, apples, or cherries. Each fruit adds a unique flavor. For example, apples give a crisp texture and a sweet-tart taste. Peaches will add juiciness and warmth. Just remember to adjust the sugar based on the fruits' sweetness. Experimenting with flavors can lead to delightful new strudel creations! You now know how to create a delicious berry strudel. We covered the main ingredients, like phyllo dough and mixed berries. I provided step-by-step instructions for making the filling, assembling, and baking. You learned tips for perfecting texture and ideas for serving. Explore variations using seasonal fruits and vegan options. Finally, we discussed storage methods to keep your strudel fresh. Enjoy trying this fun recipe! Your kitchen will smell amazing, and the taste will be worth it. Happy baking!$

Mixed Berry Strudel with Vanilla Glaze

A delicious strudel filled with mixed berries and topped with a sweet vanilla glaze.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

1 package phyllo dough (about 12 sheets)
2 cups mixed berries (strawberries, blueberries, and blackberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/4 cup melted butter (for brushing phyllo sheets)
1 cup powdered sugar (for glaze)
2-3 tablespoons milk (for glaze)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the mixed berries, granulated sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Gently toss until the berries are well coated. Set aside to let the mixture sit for about 10-15 minutes, allowing the flavors to meld.
Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Repeat this step, layering 6 sheets together, brushing each one with butter.
Spoon the berry mixture in a line along one edge of the layered phyllo dough, leaving about 2 inches on either side.
Carefully fold the sides of the phyllo over the berry filling and then roll it up from the edge, making sure to roll tightly. Place the strudel seam side down on the prepared baking sheet.
Brush the top of the strudel with more melted butter to give it a nice golden color while baking.
Bake for 25-30 minutes, or until the strudel is crispy and golden brown.
While the strudel is baking, prepare the vanilla glaze by whisking together the powdered sugar and milk in a small bowl until smooth. Adjust the milk quantity to reach your desired consistency (thicker or runnier).
Once the strudel has finished baking, remove it from the oven and let it cool for a few minutes before slicing.
Drizzle the vanilla glaze over the warm strudel before serving.

Notes

Slice the strudel into equal pieces and plate with a fresh berry garnish and a dusting of powdered sugar for an elegant touch. Serve warm with a scoop of vanilla ice cream for added indulgence!

Keyword berry strudel, dessert, pastry