Flaky crust and fresh picked berries combine in this amazing blackberry strudel. Top with whipped cream or vanilla ice cream.
Strudel is an easy dessert! You don't have to take a lot of time and care with the crust. You just dump the filling in, too. We aren't pretentious!
Apple Strudel is one of our family favourite desserts. This is essentially the same but switching up the filling. I love doing that - create a base recipe you love and then tweak it for new seasons and ingredients. Got plenty of berries? Blackberry Glazed Ham is perfect for the holiday table.
Key Ingredients
Flour - I love to keep organic unbleached all-purpose flour on hand at all times! If I'm not grinding my own, this is what I like to use.
Milk - The fat and sugar here pulls the crust together. I like to use whole but any fat level will work.
Butter - Whether you make your own butter or purchase it, this is what makes a flaky crust.
Berries - Freshly picked blackberries, yum!
How to Make Homemade Fruit Strudel
***See recipe card below for precise measurements and instructions.***
Step 1: Cut butter into flour to form a rough dough.
Step 2: Add milk until the dough pulls together.
Step 3: Press half the dough into the bottom of prepared pan.
Step 4: Toss blackberries with cornstarch and sugar.
Step 5: Spread filling over dough.
Step 6: Roll out other half of dough and place over top. Egg wash and slash before baking.
FAQs
I prefer fresh as they aren't so wet. You can use frozen, but I would thaw them in a strainer to remove as much liquid as possible before adding to the strudel. Keep in mind that it just might be a wetter dessert and you won't be able to necessarily cut pretty slices.
Strudel is a great dessert because it's delicious while still warm from the oven, but it's also great at room temp. Breakfast, anyone? Store covered on the counter for a few days, if it lasts that long!
Photos by Dante from Shire by the Sea
More Dessert Recipes
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Blackberry Strudel
Ingredients
- 2 ½ cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 1 egg divided
- ¾ cup whole milk
- 4 cups blackberries fresh or frozen
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Mix the flour and salt together in a bowl.
- Cut in the butter until the mixture is crumbly.
- Stir in egg yolk only plus milk gently until makes a uniform dough. Add a bit more milk if needed for it to come together
- Divide the dough in half.
- Roll and fit half of the dough into 8x8 pan (I line with parchment).
- Toss together the blackberries, cornstarch, sugar and cinnamon in the same bowl you made the dough in (less dishes!!), then spread over the dough in the prepared pan.
- Roll out the remaining dough and lay overtop of the blackberries.
- Tuck the top pastry underneath of the bottom pastry to make one big pocket.
- Make slits in top pastry to let steam out.
- Whip the egg white with a tablespoon of water, then brush over top of the dough.
- Bake the blackberry strudel for 30 minutes, or until golden and filling is bubbling.
- Allow to rest for 10 minutes before serving.
Notes
- If using frozen berries, thaw in a strainer to remove as much liquid as possible before using.
Amber
Yummy!!