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Berry Custard Strudel

A delightful dessert featuring flaky pastry, smooth custard, and fresh berries that create a beautiful and delicious experience.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 sheet puff pastry, fully thawed
  • 1 large egg, beaten
  • 2 tablespoons coarse sugar
For the berry filling
  • 1 cup fresh strawberries, diced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
For the custard
  • 1 cup whole milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
For finishing
  • 2 tablespoons powdered sugar
  • Fresh mint leaves, optional

Method
 

Preparation
  1. Set your oven to 400°F (200°C) and let it fully preheat.
  2. Let the puff pastry sit at room temperature to soften.
Build the Berry Filling
  1. Mix strawberries, blueberries, raspberries, sugar, cornstarch, and lemon juice in a bowl.
  2. Let the mixture sit for about ten minutes.
Make the Custard Base
  1. Warm whole milk in a saucepan over medium heat until steaming.
  2. Whisk egg yolks, granulated sugar, and cornstarch until smooth in a separate bowl.
  3. Slowly pour warm milk into the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened.
  5. Remove from heat and stir in vanilla and butter. Let cool for 15-20 minutes.
Assemble Your Strudel
  1. Roll out the puff pastry on a parchment-lined baking sheet.
  2. Spread cooled custard down the center of the pastry.
  3. Spoon the berry mixture over the custard carefully.
  4. Fold pastry edges up to seal, pinching the ends closed.
Bake Until Golden
  1. Brush the top with beaten egg and sprinkle with coarse sugar.
  2. Bake for 25-30 minutes until golden brown.
Cool, Slice, and Serve
  1. Let the strudel rest for at least 10 minutes before slicing.
  2. Dust with powdered sugar and garnish with mint leaves if desired.
  3. Serve warm.

Notes

Ensure the pastry is fully thawed for best results. Cool custard completely to avoid a soggy strudel. Always use cornstarch in the berry filling for better texture.