Strawberry and Cream Cheese Strudel
This strawberry and cream cheese strudel is made up of homemade strawberry sauce and sweetened cream cheese, wrapped up in puff pastry. It’s easy to make, delicious, and perfect for a sweet breakfast!
I love eating sweet treats for breakfast and this strudel goes perfectly with a cup of coffee. This recipe does have a few steps but overall it is a easy to make! The strudel was a hit with my two young children as well. I hope you try it and that it becomes a favourite breakfast in your household too!
How to Make This Strawberry and Cream Cheese Strudel
Thawing the Puff Pastry
I always buy pre-made puff pastry. You’ll find puff pastry in the frozen section of the grocery store. I like to get the pre-rolled kind (it’s just easier). Before making this danish read the thawing instructions on the puff pastry. I like to let mine thaw in the fridge over night or you can usually thaw it on the counter for 2 hours. They usually come in a two sheet pack and you will only need one sheet for this recipe.
Strawberry Sauce
Wash, haul, and chop two cups worth of strawberries. In a small pot add the strawberries, water, white sugar, and cornstarch. Stir until cornstarch is dissolved.
Bring to a simmer over medium heat. Once simmering cook for an additional 5 minutes. Be sure to stir constantly so the sauce does not burn. Once cooked, remove from the heat and let cool to room temperature before adding it to the strudel.
Assembling the Strudel
Preheat your oven to 400 F and line a large baking sheet with parchment paper.
In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.
Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
Add the strawberry sauce on top of the cream cheese.
Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold.
Important Note: There are many different sizes of puff pastry out there. If you find that it’s looking too full and not going to close up leave out a few tablespoons of both the filling and the strawberry sauce.
Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern.
Egg Wash
Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.
Sprinkle coarse sugar on top of the pastry.
Baking
Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before enjoying.
This recipe is best enjoyed right after baking.
Bake it for brunch or bake them as a special breakfast for the ones you love, either way I’m sure you’ll love with this Strawberry and Cream Cheese Strudel!
If you make this strudel you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Strawberry and Cream Cheese Strudel
Equipment
- baking sheet
- small pot
- bowl
Ingredients
- 1 sheet store bought puff pastry thawed to package directions
Strawberry Sauce
- 2 C chopped strawberries
- 1/4 C white sugar
- 3 tbsp water
- 1 tbsp cornstarch
Cream Cheese Filling
- 8 oz cream cheese room temperature
- 1/2 C powdered sugar
- 1 tsp vanilla extract
Egg Wash
- 1 large egg
- 1 tsp cold water
Topping
- coarse sugar
Instructions
Thawing the Puff Pastry
- Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 2 hours or you can leave it to thaw in the fridge over night.1 sheet store bought puff pastry
Strawberry Sauce
- Wash, haul, and chop two cups worth of strawberries.2 C chopped strawberries
- In a small pot add the strawberries, water, white sugar, and cornstarch. Stir until cornstarch is dissolved.2 C chopped strawberries, 1/4 C white sugar, 3 tbsp water, 1 tbsp cornstarch
- Bring to a simmer over medium heat. Once simmering cook for an additional 5 minutes, stirring constantly.
- Remove from the heat and let cool to room temperature before adding it to the strudel.
Cream Cheese Filling
- In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.8 oz cream cheese, 1/2 C powdered sugar, 1 tsp vanilla extract
Assembling the Strudel
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
- Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
- Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
- Add the strawberry sauce on top of the cream cheese.
Important Note: There are many different sizes of puff pastry out there. If you find that it's looking too full and not going to close up leave out a few tablespoons of both the filling and the strawberry sauce.
- Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold. (see pictures above)
- Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern. (See pictures above)
Egg Wash
- Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.1 large egg, 1 tsp cold water
- Sprinkle coarse sugar on top of the pastry.coarse sugar
Baking
- Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before enjoying.
Highly recommend! Looks so fancy, but very easy to make. I made the cream cheese and strawberry filling the night before to save time in the morning. Turned out great, definitely going to make again.
Very good but looked a mess due to way too much strawberry and cream cheese filling. I’ll cut in half next time. But definitely loved it.
I’m glad you liked it! My sister recently made it as well and told me there was too much filling for hers. I think that perhaps the store bought puff pastry might come in different sizes depending on the brand. Thank you for letting me know!
Love it…so easy and very tasty
Happy you liked it! 🙂
Do I use phyllo pastry? I couldn’t find anything else. Thanks!
I use puff pastry dough. Phyllo is a different type and is more thin. They’re usually both found in the frozen aisle of the grocery store together but you want to make sure it’s called puff pastry dough 🙂
My wife made this with flawless ease, they were scrumptious! Highly recommend.
Thank you Jeff!
Have you tried this using frozen strawberries? I have lots of berries in the freezer that need to get used.
Hi Melinda,
I have not tried it with frozen strawberries myself. I don’t see why it wouldn’t work though. It will obviously take the berries a little longer to cook but the rest should be the same. 🙂 If it’s too watery (sometimes frozen berries are a little bit watery) I would ad 1/2 tsp more cornstarch. If you try it please let me know how it turns out.
How can I manage ‘strawberry soup’ in the middle of my strudel? Im thinking I should first cook the ‘cheesecake’ and pastry and then add the strawberry and heat through? What are your thoughts? Many thanks.
Hi Barbara,
It’s not a “soup”, when cooked correctly it makes a strawberry sauce which has a thicker viscosity and does not run a lot. Once the pastry is cooked it will close up so you will not be able to add the strawberry sauce in after it’s made. I guess if you really didn’t want to add it in you could put it on top but it will not have the same look. Hope that helps 🙂
Wanted to clarify the issues with this recipe. Penny, your sister and myself had similar problems. I followed your recipe and ended up with a mess as it cooked. The pastry couldn’t begin to contain the filling. I researched, the most common store puff pastry is Pepperidge Farm 17.3oz 2 sheets each 9.75” X 10.5” X 3/16” in size. This was the only choice in my market. Another brand, (available on order) is Pastry Star with sheets 16×12. Most of us have limited selection. I would suggest you give the measurement of the sheet size you used. When I make this again, I would use both sheets and thus end up with the same picture you posted. OR obviously cut the recipe in 1/2. This is an easy recipe, fast to prepare, and suitable for the inexperienced cook to proudly serve at a fancy dinner party. The final presentation needs to be as in your photo so it can showcase the delicious filling.
Hi Norma,
Thank you for letting me know. I can’t seem remember the exact brand I used (I tend to buy ones that are on sale so the brand changes). I want to say it was about 9 x 12″ or larger. I’m hoping to make this again soon so I can have the correct measurements of the pastry. I am happy that you still enjoyed the taste. 🙂