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.

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.

More Pastry Recipes to Love

• Strawberry Cream Cheese Heart Danishes
• Chocolate Cream Cheese Danish
• Apple Crisp Danishes
• Raspberry Puff Pastry Hearts
• Homemade Flakies

Strawberry and Cream Cheese Strudel

Jessie M

Strawberry and Cream Cheese Strudel is made up of homemade strawberry sauce and sweetened cream cheese, wrapped up in puff pastry. Easy and so delicious!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Servings 1 strudel

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.

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, 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.

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.
• 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.
• 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.

Notes

Best served warm right after baking.

 

 

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