What happens when you add fresh berries to a classic apple strudel? You create a delicious, juicy apple berry strudel dessert!
Some of you my American friends might not be familiar with strudel: it's a traditional dessert from Austrian cuisine, popular in other European countries too, and the Südtirol region of Italy (not that far from where I was born). And if you're ready to try something different, this is exactly for you.
With its flaky pastry and a perfect blend of slightly tart berries and sweet apples, this strudel offers the best of both and...you will fall in love just like I did the first time years ago!
And if you like berries in general, you'll also fall in love with my mom's strawberry pie, this crumble blueberry pie, or this loaf cake with yogurt, lemon and raspberries!
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Why you'll love this recipe
The main reason you’ll love this recipe (and why I love it too) is that it’s incredibly easy while still being delicious. Traditional strudel dough isn’t puff pastry or shortcrust, it's famously thin, with the saying that it should be "so delicate you can read a newspaper (or a love letter) through it."
But for simplicity's sake, we’re using puff pastry in this version, which is what makes this recipe so quick and effortless...no need to roll out delicate dough for this puff pastry strudel!
I like to call this 'Strudel with a Twist' or 'Last-Minute Christmas Strudel'. While berries might not be in season, their vibrant color adds such a festive touch, don’t you think?
When I was developing this recipe, I had the Christmas spirit in mind. I wanted to create a light dessert that perfectly balances a hearty holiday meal.
The berries, with their subtle tartness, are just the best thing to refresh the palate after the main course! Obviously you can make this all year round, in Summer it's even better.
Ingredients for this apple berry strudel
The ingredients are simple, and I’ve tested this berry strudel recipe multiple times to get it just right.
Initially, I used phyllo pastry and only berries, my goal was to go for something light and crisp. However, when baking, I found the inner layers of phyllo sheets didn’t cook through properly. If you shape it as shown in the photo, though, that issue should be avoided. Eventually, when I made the second strudel, I decided to go with puff pastry instead, and that worked.
The ingredients are:
- Frozen berry mixture: use a blend of your favorite frozen berries - like blueberries, raspberries, or blackberries - this adds the perfect balance of sweetness and tanginess to the filling.
Using frozen berries helps them hold their shape during baking, while still allowing their juices to release into the strudel.
- Apple: fresh apples, cubed. They add a touch of very delicate sweetness, just like in a classic apple strudel. They balance the flavor of the berries and help create that traditional apple strudel feel.
- Cinnamon powder: there's no strudel without cinnamon. It adds a comforting aroma and enhances the flavors of both the apples and berries! Don't omit it.
- Light brown sugar: I recommend adding sugar for extra sweetness. Also, using brown sugar brings a slight caramel flavor and adds depth to the strudel.
- Breadcrumbs: this is a secret ingredient (I saw my mom and grandma using it) that helps absorb any excess moisture from the fruit, and prevents sogginess in the pastry. It also adds a subtle texture to the filling.
- A sheet of puff pastry: flaky and buttery, this is the base of our strudel. It crisps up beautifully as it bakes, creating a delicate golden exterior that holds all the delicious filling inside.
- Egg wash + sugar: want extra crispiness? Then brush the surface with an egg wash and sprinkle with sugar...you'll get that perfect golden color!
Substitutions and additions
I recommend sticking to this recipe as written, but there are a few substitutions you can make.
In the original strudel, the dough is typically a thin strudel pastry - like I said before - and is usually filled with apples, a bit of lemon juice, cinnamon, raisins, pine nuts, and sugar.
While this recipe doesn’t include pine nuts, feel free to add them or swap for other nuts if you like.
Another great addition is lemon zest, or a bit of lemon juice in the filling.
As for the berry mixture, you can substitute it with just one variety of berries: if you use only frozen blueberries, you’ll get a delicious apple blueberry strudel!
Lastly, if you want to make it richer, you can add ricotta cheese. And if you want to make it extra crunchy, add flaked almonds after you brushed the egg mixture!
Step By Step Instructions
Gathered all your ingredients, it’s time to put everything together! And don’t worry, making this apple berry strudel is super easy, like I said before.
1. First preheat the oven to 200°C (390°F) to get it nice and hot.
2. The prepare the fruit: wash you berries and set them aside. Clean, peel, and chop the apples into small cubes. Place them in a medium bowl and mix with cinnamon (to taste), the berries, and brown sugar.
4. Prepare the puff pastry: roll out the pastry dough onto a sheet of parchment paper or on a lightly floured surface (and then place it on parchment-lined baking sheet). Cut it in half (starting from the long side) so you get two rectangles.
5. Add breadcrumbs: sprinkle a layer of breadcrumbs lengthwise in the middle of the puff pastry (on one rectangle), leaving a small space at the top and bottom edges. The breadcrumbs help absorb excess moisture from the filling. Then place the apple and berry mixture on top of the breadcrumbs.
7. Shape the pastry: take the other rectangle and fold it over the filling.
8. Brush and sprinkle: with a pastry brush, brush the top of the pastry with melted butter (unsalted butter!! Use vegan butter for a vegan version) or egg wash. Sprinkle a mix of sugar and cinnamon over the top for extra flavor and a beautiful golden finish. Optional: add flaked almonds.
9. Bake: bake the strudel in the preheated oven for about 30-40 minutes, or until the pastry is a deep golden brown color and crisp. Let it cool down on a wire rack, then enjoy!
Serving suggestion and Storage
We usually enjoy this strudel on its own, but feel free to add a scoop of vanilla ice cream. It perfectly balances the tartness of the berries.
Store any leftovers in an airtight container in the fridge for up to 2 days (though it never lasts that long around here!:)).
Did you try this recipe? I’d love to see it! Tag @roberta.dallalba on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Apple Berry Strudel Recipe
Ingredients
- 130 gr Frozen berries
- Approximately 220-230 gr Apples - (1 apple)
- Cinnamon - to taste
- 15 grams Raw brown sugar
- 1tablespoon and a half Breadcrumbs
- 230 gr Puff pastry or phyllo pastry (vegan also works) - (one sheet)
- Egg wash (beat the egg + add a bit of water) + sugar
Instructions
- Preheat your oven at 200°C/390° F
- Meanwhile, wash you berriesand set them aside.
- Clean and peel the apples, then chop them and put them into a big bowl with cinnamon (to taste) berries and sugar.
- Roll out the pastry dough onto a sheet of parchment paper or on a lightly floured surface (and then place it on parchment-lined baking sheet). Cut it in half (starting from the long side) so you get two rectangles.
- Sprinkle a layer of breadcrumbs lengthwise in the middle of the puff pastry (on one rectangle), leaving a small space at the top and bottom edges. Then place the apple and berry mixture on top of the breadcrumbs.
- Take the other rectangle and fold it over the filling.
- With a pastry brush, brush the top of the pastry with melted butter (use vegan butter for a vegan version) or egg wash. Sprinkle a mix of sugar and cinnamon on the surface.
- Bake the strudel in the preheated oven for about 30-40 minutes, or until the pastry is a deep golden brown color and crisp. Let it cool down on a wire rack.
Don’t forget to pin and share this easy and delicious recipe!
© Healthy Little Cravings – Roberta Dall’Alba.
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Louise says
I made this yesterday! My husband and I shared and ate the entire strudel! It was delicious! Thanks for sharing! I already filled my freezer with extra puff pastry and berries and purchased apples to make this again!
Roberta says
Thanks so much for making it, Louise!:) you made me super happy
Margaret says
Oops, butter or eggs are not vegan!
healthyLC says
Hi, recipe can be veganized by using vegan butter.
x
Roberta
Deborah says
Instead of a link to the photo of how to cut the dough, please include it in the recipe. That way it will print with the recipe.
healthyLC says
Hi Deborah, the photo is not mine that's why I did not include it!:) x
nicole (thespicetrain.com) says
I LOVE strudel but haven't had one in ages. Yours looks absolutely delicious, thank you for sharing! 🙂
healthyLC says
Thank YOU for commenting!:)