Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 400°F (200°C). This ensures that your strudels will bake evenly and turn golden brown.
- Step 2: Roll out the thawed puff pastry sheets on a lightly floured surface if they are not already thin. Cut each sheet into rectangles, approximately 4x6 inches in size. You should have about 6-8 rectangles, depending on how you cut them.
- Step 3: In a small bowl, mix the berry jam with cornstarch until well combined. The cornstarch will help thicken the filling, preventing it from leaking out during baking.
- Step 4: Place a tablespoon of the berry filling in the center of each puff pastry rectangle. Be careful not to overfill, as this can cause the strudels to burst open during baking.
- Step 5: Fold the pastry over the filling to create a pocket. Pinch the edges together to seal, and use a fork to crimp the edges for an extra decorative touch.
- Step 6: In a small bowl, beat the egg with the tablespoon of water. Brush the egg wash over the tops of the strudels to give them a beautiful golden color as they bake.
- Step 7: Place the strudels on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up.
- Step 8: While the strudels are baking, prepare the icing. In a mixing bowl, combine the powdered sugar, half and half, vanilla extract, and almond extract. Whisk until smooth, adding more half and half if necessary to achieve your desired consistency.
- Step 9: Once the strudels are done baking, allow them to cool for a few minutes. Drizzle the icing over the warm strudels for a sweet finishing touch.
Notes
- For a gluten-free option, use gluten-free puff pastry.
- To make it vegan, substitute the egg with a flax egg and use plant-based butter.
- Store baked strudels in an airtight container at room temperature for up to 2 days.