Description
Deliciously flaky strudel filled with berry jam and drizzled with icing.
Ingredients
Scale
- 2 sheets puff pastry (thawed)
- 2/3 cup berry jam (blueberry, strawberry, raspberry, etc.)
- 2 tsp cornstarch
- 1 large egg
- 1 Tbsp water
- 1 1/2 Tbsp salted butter (melted)
- 1 cup powdered sugar
- 1 1/2 Tbsp half and half (and more if needed)
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a silicone liner or parchment paper.
- On a lightly floured surface, place 1 sheet of puff pastry and cut it into 6 equal rectangles. Whisk together in a small bowl the jam with cornstarch, then spoon 1 1/2 Tbsp of jam over the top of 3 of the rectangles, leaving an uncoated approximately 1/2-inch rim around all edges.
- Whisk the egg together with 1 tablespoon of water in a small bowl. Slightly brush the rim with egg mixture (sections around edges not covered with jam) (I just used my fingertip to brush because only a small amount is needed).
- Layer rectangles of remaining puff pastry over jam-coated puff pastry and press edges to seal, transfer while preparing the second batch to the refrigerator, and repeat the process with the remaining puff pastry sheet.
- Lightly brush the top of each strudel with egg wash. Bake for approximately 20 minutes, until golden brown. Let the strudel cool on a wire rack until warm, then drizzle the icing over the top.
- Whisk all ingredients together in a small bowl for the icing until well blended. Add more half and half as needed to thin. Transfer to a small resealable bag and slice the tip into the drizzle from one corner.
Notes
- Recipe Updated: Cooking classy
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 strudel
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg