This easy Puff Pastry Raspberry Strudel is a flaky, buttery treat filled with sweet raspberry jam and topped with a golden streusel. Perfect for a light dessert or a quick breakfast, it’s simple to make with store-bought puff pastry. Finish with a drizzle of lemon glaze for a delicious touch—crispy, fruity, and absolutely irresistible!
Ingredients Needed
Streusel Topping:
- 40g (⅓ cup) granulated sugar
- 40g (3 tbsp) butter, softened
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 60g (½ cup) all-purpose flour (plain flour)
Pastry:
- 1 sheet puff pastry (sizes may vary)
- 170g (6 oz / ½ cup) raspberry jam
Glaze (Optional):
- 150g (1¼ cups) powdered sugar (icing sugar)
- 1 tbsp lemon juice (add more if needed)
How To Make Puff Pastry Raspberry Strudel
- Preheat & Prepare Pastry: Preheat the oven to 220°C (425°F) and place a rack in the middle. Defrost the puff pastry sheet according to the package instructions. Lightly roll it out on a floured surface until even and semi-pliable—do not over-roll.
- Par-Bake the Pastry: Place the puff pastry on a lined baking sheet and bake for 15 minutes until puffed and lightly golden.
- Make the Streusel: While the pastry bakes, mix the flour, butter, sugar, salt, and vanilla in a medium bowl. Rub the butter into the mixture with your fingers or a fork until it forms a crumbly texture.
- Assemble the Strudel: Remove the pastry from the oven and use the back of a spoon to gently press down the center, leaving a ½-inch (1 cm) border intact. Spread most of the raspberry jam evenly over the pastry. Sprinkle the streusel on top, then dot the remaining jam over the streusel in small spoonfuls.
- Bake Again: Reduce the oven temperature to 200°C (400°F). Bake for another 20–25 minutes, rotating the tray halfway, until the streusel and pastry bottom are golden brown. Remove from the oven and let it cool for at least 10 minutes.
- Make the Glaze (Optional): In a bowl, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled strudel.
- Serve: Slice into 9 squares and enjoy!
Recipe Tips
- Use Cold Puff Pastry: Keep the pastry cold before baking to ensure it puffs up properly and stays flaky. If it gets too soft, chill it in the fridge for 10 minutes before using.
- Don’t Over-Roll the Pastry: Lightly roll it out just enough to even it out. Rolling too thin will prevent it from puffing up properly.
- Press the Center Gently: After the first bake, press down the middle carefully, leaving a small border. This helps hold the jam and streusel without making the edges collapse.
- Bake Until Golden: Make sure the bottom of the pastry is golden brown before removing it from the oven. If it’s too pale, the pastry may be undercooked and soft.
- Let It Cool Before Glazing: If you add the glaze while it’s hot, it will melt and soak in instead of staying as a nice drizzle on top.
How To Store Leftovers?
Let the strudel cool completely to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. To keep it crisp, place a paper towel inside the container to absorb moisture.
Nutrition Facts
Serving Size: 1 slice
- Calories: 342
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 168mg
- Potassium: 42mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugar: 30g
- Protein: 3g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Strudel
Description
This easy Puff Pastry Raspberry Strudel is a flaky, buttery treat filled with sweet raspberry jam and topped with a golden streusel. Perfect for a light dessert or a quick breakfast, it’s simple to make with store-bought puff pastry. Finish with a drizzle of lemon glaze for a delicious touch—crispy, fruity, and absolutely irresistible!
Ingredients
Streusel Topping:
Pastry:
Glaze (Optional):
Instructions
- Preheat & Prepare Pastry: Preheat the oven to 220°C (425°F) and place a rack in the middle. Defrost the puff pastry sheet according to the package instructions. Lightly roll it out on a floured surface until even and semi-pliable—do not over-roll.
- Par-Bake the Pastry: Place the puff pastry on a lined baking sheet and bake for 15 minutes until puffed and lightly golden.
- Make the Streusel: While the pastry bakes, mix the flour, butter, sugar, salt, and vanilla in a medium bowl. Rub the butter into the mixture with your fingers or a fork until it forms a crumbly texture.
- Assemble the Strudel: Remove the pastry from the oven and use the back of a spoon to gently press down the center, leaving a ½-inch (1 cm) border intact. Spread most of the raspberry jam evenly over the pastry. Sprinkle the streusel on top, then dot the remaining jam over the streusel in small spoonfuls.
- Bake Again: Reduce the oven temperature to 200°C (400°F). Bake for another 20–25 minutes, rotating the tray halfway, until the streusel and pastry bottom are golden brown. Remove from the oven and let it cool for at least 10 minutes.
- Make the Glaze (Optional): In a bowl, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled strudel.
- Serve: Slice into 9 squares and enjoy!
Notes
- Use Cold Puff Pastry: Keep the pastry cold before baking to ensure it puffs up properly and stays flaky. If it gets too soft, chill it in the fridge for 10 minutes before using.
- Don’t Over-Roll the Pastry: Lightly roll it out just enough to even it out. Rolling too thin will prevent it from puffing up properly.
- Press the Center Gently: After the first bake, press down the middle carefully, leaving a small border. This helps hold the jam and streusel without making the edges collapse.
- Bake Until Golden: Make sure the bottom of the pastry is golden brown before removing it from the oven. If it’s too pale, the pastry may be undercooked and soft.
- Let It Cool Before Glazing: If you add the glaze while it’s hot, it will melt and soak in instead of staying as a nice drizzle on top.
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