Easy Blueberry Apple Strudel – one of the reasons to keep frozen puff pastry sheets on hand is to be able to use it in simple quick desserts like this.
Blueberry Apple Strudel
This Easy Apple Blueberry Strudel is a great simple recipe that will come in handy when you need a quick dessert. The sheets of frozen pastry thaw pretty quickly while you are preparing the rest of dinner or you can that themverniaht in the fridge if you are planning ahead.
The rest of the recipe then becomes child’s play. a little chopping and tossing together a few ingredients for the filing and in no time you have a warm from the oven dessert!
My kids particularly insist on having vanilla ice cream on hand for this one. I am not one to put up much resistance on that front!
Blueberry Apple Strudel
If you like this easy recipe be sure to check to our Old Fashioned Blueberry Apple Upside Down Cake too.
Like this Blueberry Apple Strudel recipe?
You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
Blueberry Apple Strudel
- 1 sheet frozen puff pastry about 12 inches square
- ½ cup fresh or frozen blueberries
- 2-3 apples peeled, cored and thinly sliced
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp corn starch
- ¼ cup brown sugar
- 1 egg + 2 tbsp water beaten together to make an egg wash
- ¼ cup turbinado sugar optional
-
Lay the puff pastry sheet flat on a parchment lined baking sheet.
-
Sprinkle the blueberries about 4 inches wide, down the center line of the pastry.
-
Toss together apples, butter, cinnamon, nutmeg corn starch and brown sugar.
-
Spread evenly in a line in the middle of the puff pastry on top of the blueberries.
-
Brush the egg wash along the edges of the dough. Bring the two opposite edges of the dough together, pinching the dough together to seal.
-
Pinch the end edges of the dough together to seal as well.
-
Gently roll the whole strudel over ensuring that the seam is on the bottom.
-
Brush the entire strudel with the egg wash and sprinkle with the turbinado sugar all over the surface.
-
Cut 3-4 small slits in the top of the pastry to allow steam to escape. Cool in the refrigerator for 20 minutes before baking.
-
Bake in a preheated 375 degree oven for about 25-30 minutes or until evenly golden brown all over.
-
Let rest for 15-20 minutes before cutting and serving. Serve with whipped cream or vanilla ice cream or gelato.
Note: Puff pastry warms up quickly once out of the fridge. If at any point the dough becomes too soft to handle easily, place the whole thing in the fridge for 10 minutes or so to cool.