Strudel bites were always one of those items Josh use to sneak in the shopping cart if we went grocery shopping together. Okay, maybe he just snuck it in there in the beginning then I didn’t care anymore. It’s only a once in a while treat anyway. Good for a weekend morning while lounging around catching up on a vast amount of dvr’d shows. That season is over now. Our dvr is now quickly filling up with things like Super Why, Word World and Curious George. That’s what happens when you have a toddler in the house.

I think I need to do an I’ve never post. I say this because almost everything I’ve made so far is something that was completely an ‘I’ve never’ or had some part to it that was. My list would be rather long though. Of course that gives me lots of possibilities for things to make. Homemade strudels was on that list. I had never made strudels.

For the most part this was a seriously easy item to make. I did have one issue, but you won’t make that mistake. It was my first time working with puff pastry and didn’t realise I really needed to pinch and seal really good. I thought I had sealed it good enough. So, during the baking process blueberry juice leaked out through the seam. The bottom basically gave way. If that hadn’t happened, if I had sealed it fully, if I maybe had even not put quite as much filling in… it wouldn’t have leaked and it’d have been perfect. It was still fantastic. Just remember, less is more and pinch pinch pinch. Seal it good and you’ll be set.

With the same filling or not, this will be made again. The possibilities are endless really: chocolate banana, strawberries, cranberries, raspberries, maybe even a cream filling.

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Blueberry Apple Strudel

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4


  • 1 sheet puff pastry , thawed
  • 1/2 C blueberries
  • 1 apple , peeled, cored and sliced
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tb unsalted butter, melted
  • 1/4 C brown sugar
  • 1 large egg
  • 2 tbsp water
  • 1/4 C turbinado sugar


  • Preheat oven to 375F°. Prepare a baking sheet with a silicone baking mat or parchment paper. 
  • Carefully open up a thawed sheet of puff pastry on your prepared baking sheet. One giant strudel can be made or several small ones. I sliced my sheet into two pieces. You can go even smaller, just remember to divide your filling ingredients accordingly.
  • Spread blueberries down the center of your puff pastry. A nice neat line, no more than a few blueberries wide.
  • In a medium bowl toss apples, cinnamon, nutmeg and brown sugar and butter until the apples are coated well. Top off blueberries with apple mixture. In a small bowl, beat egg with water. Brush edges of puff pastry with egg wash.
  • Fold sides of puff pastry in like you would with a burrito. Then pull the remaining puff pastry up to meet in the middle over your line of fruit filling. Pinch well to seal. Roll strudel over carefully so the seam will be on the bottom. Brush with remaining egg wash over entire strudel.
  • Sprinkle with turbinado sugar. 
  • Slice the top several times. Refrigerate for 20 minutes. Then bake at 375F° for 25-30 minutes. Cool on the cookie sheet for 5-10 minutes to harden up a bit, then carefully transfer to a wire rack to cool completely. Slice and serve.


Calories: 204kcal, Carbohydrates: 35g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 22mg, Potassium: 104mg, Fiber: 2g, Sugar: 32g, Vitamin A: 270IU, Vitamin C: 4mg, Calcium: 30mg, Iron: 0.5mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Breakfast