Blueberry Strudel Recipe

Learn how to make the best homemade blueberry strudel with this easy baking recipe. Featuring hand-stretched pastry and a juicy blueberry filling, this traditional European dessert looks impressive but uses simple techniques for a foolproof result that's perfect for both beginners and experienced bakers.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

35 mins

Serves:

8 slices

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the strudel dough:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3 tbsp sunflower oil</li><li class="ingredients-single-item">125ml lukewarm water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh blueberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">100g fine breadcrumbs</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">120g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For brushing and finishing:</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp icing sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large clean cotton kitchen towel</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the strudel dough. In a stand mixer with a dough hook (or in a large bowl), combine flour and salt. Add oil and lukewarm water gradually while mixing on low speed. Once combined, increase to medium speed and knead for about 5 minutes until you have a smooth, elastic dough that doesn't stick to the sides of the bowl. The dough should be soft but not sticky - good elasticity is crucial for stretching later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a ball, brush with a little oil, and place in a bowl. Cover with cling film and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This resting period allows the gluten to relax, making the dough easier to stretch without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rests, prepare the filling. In a heavy-bottomed pan, toast the breadcrumbs in 75g of melted butter over medium heat until golden brown, stirring constantly to prevent burning. This takes about 5-7 minutes. Remove from heat and stir in 50g sugar and the cinnamon. Set aside to cool. The toasted breadcrumbs will absorb juice from the berries during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, gently mix the blueberries with the remaining 70g sugar, lemon zest, and vanilla extract. Be careful not to crush the berries. If using frozen berries, ensure they're well-drained to avoid excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan) and line a large baking sheet with parchment paper. Make sure your oven is fully heated before baking to ensure the pastry puffs properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover your work surface with a clean, large cotton kitchen towel and dust it lightly with flour. Place the rested dough in the center and roll it out to a rectangle about 30x40cm. Now comes the traditional technique: use the backs of your hands (remove rings and watches) to gently stretch the dough from underneath. Work from the center outward, gradually and carefully stretching the dough until it's thin enough to read newspaper through it (about 60x80cm). Don't worry about small tears - they'll be hidden in the rolling process.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once stretched, trim any thick edges with scissors. Brush the entire surface generously with some of the melted butter, which adds flavor and prevents layers from sticking together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle the toasted breadcrumb mixture evenly over two-thirds of the dough, leaving a 5cm border around the edges. Distribute the blueberry mixture evenly over the breadcrumbs. The breadcrumbs create a barrier between the juicy filling and delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using the kitchen towel as a guide, carefully lift the edge of the dough from the short side and begin rolling the strudel away from you, jellyroll style. As you roll, you can use the towel to help lift and support the dough. Fold in the sides as you go to seal in the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the strudel to your prepared baking sheet, seam side down, forming it into a horseshoe shape if it's too long for your baking sheet. Brush the entire surface generously with more melted butter - this is key to achieving that beautiful golden, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes, until the strudel is crisp and golden brown. Brush with remaining melted butter halfway through baking for extra flakiness and shine.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the strudel to cool for 15 minutes before dusting with icing sugar. Cut into slices with a serrated knife using a gentle sawing motion to prevent crushing the delicate layers. Serve warm or at room temperature, perhaps with a dollop of whipped cream or vanilla ice cream. The strudel is best enjoyed the day it's made, when the contrast between crisp pastry and juicy filling is at its peak.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Strudel Recipe?

This strudel requires plain flour, salt, oil and water for the dough. The filling uses blueberries, breadcrumbs, butter, caster sugar, cinnamon, lemon zest and vanilla. You'll also need extra butter for brushing and icing sugar for dusting.

How to cook Blueberry Strudel Recipe at home?

Learn how to cook Blueberry Strudel Recipe by first making an elastic dough that rests for 30 minutes. Meanwhile, prepare a filling of toasted buttery breadcrumbs and sweetened blueberries. Stretch the dough paper-thin on a kitchen towel, layer with butter and filling, then roll it up. Bake at 190°C for 30-35 minutes until golden and crisp.

Can I use frozen blueberries instead of fresh for making strudel?

Yes, frozen blueberries work perfectly in strudel! Just ensure they're fully thawed and well-drained before using to prevent excess moisture. The recipe actually mentions this substitution specifically, as too much liquid could make your pastry soggy.

What's the secret to getting ultra-thin, flaky pastry layers in a traditional strudel?

The secrets are proper dough resting (30+ minutes), gentle stretching using the backs of your hands working from center outward, and generous butter brushing between layers. The dough should be thin enough to read through, and the butter creates those characteristic flaky, separate layers during baking.

How do I prevent a soggy bottom when making fruit-filled pastries?

The key is using toasted breadcrumbs! They act as a moisture barrier between the juicy fruit filling and delicate pastry. Toast them in butter until golden brown before adding to your strudel, and they'll absorb excess juice from the blueberries while adding a delicious nutty flavour.

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