Crispy Berry Strudel with Fresh Berries
Flaky phyllo layers stuffed with mixed berries and a touch of cinnamon, baked until golden. Top with fresh strawberries and tart red currants for a dessert-dinner that looks showstopping but comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 3g
Ingredients
- 6 sheets phyllo dough sheets
- 4 tbsp butter, melted
- 1.5 cups mixed berries (blueberries, raspberries, blackberries)
- 3 tbsp granulated sugar
- ¼ tsp ground cinnamon
- 1 cup fresh strawberries, halved
- ½ cup red currants
- 2 tbsp powdered sugar for dusting
Instructions
- 1
Preheat oven to 375°F. Line a sheet pan with parchment paper.
- 2
Toss mixed berries with sugar and cinnamon in a small bowl until coated.
- 3
Lay one phyllo sheet on the pan, brush lightly with melted butter. Repeat with 5 more sheets, brushing each layer.
- 4
Spread mixed berries in a line down the center of the phyllo stack, leaving 2 inches on all sides.
- 5
Fold the two long sides of phyllo over the filling, then fold in the short sides to form a sealed packet. Brush exterior with remaining butter.
- 6
Bake until golden brown and crispy, 12–14 minutes. Remove from oven and dust with powdered sugar.
- 7
Top with fresh strawberries and red currants. Serve warm while phyllo is still crispy.
Tools you’ll need
- sheet pan
- parchment paper
- small mixing bowl
- pastry brush
- oven
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