Flaky Blueberry Strudel
I love blueberries, and when it is blueberry season, I dust off all my favorite recipes, like this buttery, flaky Blueberry Strudel. Strudel looks so fancy, but it really is quite simple to make, and I’ve got the hacks to help you perfect this amazing blueberry dessert. With a cup of coffee at break time or as a family dessert, you can’t beat the amazing fresh blueberry flavor of this Blueberry Strudel!
Filled with a creamy combination of ricotta and blueberries, this delicious twist on a classic strudel is made with buttery puff pastry. You can take a few shortcuts and buy the puff pastry, just let it thaw in the fridge overnight before using it.
Flaky Blueberry Strudel
Blueberries and ricotta are a perfect match. The natural sweetness of the ricotta pairs well with the blueberries, and it’s so creamy and delicious. In this flaky Blueberry Strudel recipe, I sweeten the ricotta with a bit more sugar – but you can totally adjust this to suit your preference.
Strudels are such a stunning dessert! Everyone oohs and aahs when I present it, and it looks so pretty on a plate. I dress it up with a sprinkle of powdered sugar over the top, and even if people are full from dinner, they still always want a slice!
Why I love this recipe
- You can use fresh or frozen blueberries, but for the best flavor, use local fresh berries if you can find them.
- Puff pastry is so easy to work with, and this recipe bakes up light and flaky and delicious!
- You can adjust the sweetness of the filling to suit your own tastes.
Gather these ingredients
- Puff pastry – 1 package; thawed overnight in the fridge.
- Ricotta cheese – Look for extra smooth ricotta if you can find it.
- Powdered sugar
- Almond extract
- Lemon zest – From a fresh lemon.
- Blueberries – Fresh or frozen.
- Turbinado sugar – You can find this in the baking aisle of your grocery store, near the sugars.
How to make a perfect Blueberry Strudel
- Preheat your oven to 375-F and line a baking sheet with parchment paper.
- Combine the ricotta cheese, powdered sugar, almond extract, and lemon zest in a small bowl and mix together until creamy.
- Lay the puff pastry onto the parchment paper on the baking sheet and roll it out 3 times each way to make it thinner. Dust the rolling pin with a bit of flour if it sticks to the pastry.
- Spread the ricotta mixture down the middle of the puff pastry, mounding it up and ensuring there are about 4-inches on either side. Top the ricotta with the blueberries and press them in gently.
- Make slits that are perpendicular to the line of filling with a sharp knife or scissors. Stop cutting when you get close to the ricotta filling.
- Pull each strip up and over the center of the filling, alternating from one side to the other, to create a braid-like pattern over the top of the strudel.
- Whisk the egg with 1-2 tablespoons of water to make an egg wash, and brush the top of the braid with the egg wash.
- Sprinkle the turbinado sugar over the top of the strudel.
- Bake at 375-F for 15-20 minutes or until it is puffed up and golden on top.
- Cool on the baking sheet for about 10 minutes, then transfer it to a serving platter. Dust it with powdered sugar, then slice and serve!
Tips & suggestions
- Keep the puff pastry chilled until you’re ready to work with it. Warm puff pastry is hard to work with and will stretch out.
- Parchment paper is NOT the same as waxed paper! Do not use waxed paper – you’ll ruin your baking sheet and strudel.
- This strudel recipe can be adapted to suit your desired sweetness. Add more or less sugar and taste the filling before adjusting.
- Use coarse sugar instead of turbinado sugar to top the strudel before baking.
There’s nothing like a slice of warm strudel and vanilla ice cream, but if you don’t have ice cream, dust the top with icing sugar. To do that, add a spoonful of powdered sugar to a fine-mesh strainer and tap the strainer against the heel of your hand while hovering over the strudel.
This is a fabulous blueberry dessert recipe! I love serving it after a meal of casual fare like roasted pork tenderloin or BBQ chicken kabobs. It’s also right at home after a fancier meal with dishes like prime rib.
Blueberry Strudel is best eaten fresh, but if you have leftovers, pop them into an airtight container or wrap them in plastic wrap and store them in the fridge for 2-3 days.
Check out these awesome blueberry recipes while you’re here
- Blueberry Buckle
- Lemon Blueberry Bundt Cake
- Skillet Blueberry Cobbler
- Blueberry Dumplings
- Homemade Blueberry Sauce
Get the Recipe:
- 1 roll Puff pastry
- 1 cup ricotta cheese
- 3 tablespoons powdered sugar, plus more for dusting
- 1 tsp almond extract
- 1 tablespoon lemon zest, about 1 lemon
- 1 cup fresh or frozen blueberries
- 1 large egg, for egg wash
- 1-2 tablespoons water
- 2 tablespoons Turbinado Sugar
- Pre-heat oven to 375F.
- In a small bowl, add the ricotta cheese, powdered sugar, almond extract, and lemon zest, and mix together until smooth and creamy.
- Lay a piece of parchment paper on a baking sheet. Roll the puff pastry 3 times each way, to spread a little thinner.
- Down the center spread the ricotta mixture, leaving about 4-inches on either side. Top with the blueberries.
- On either side, make slits with scissors or a sharp knife until you reach the ricotta. Next, pull each strip up from each side and cross it over each other in the center, to make a braid.
Make an egg wash:
- Take the egg whites from one egg, and whisk together with the water to make an “egg wash.” Brush the top of the braid with the egg wash. Sprinkle it with turbinado sugar.
- Bake for 15-20 minutes or until golden on top and baked through.
- Let the pastry cool for 10 minutes. Remove to a serving platter dust with powdered sugar. Slice and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...