Waldmann Fruit Strudel Recipe

Prepare fruit

Peel, core and dice the apples into roughly 1/2-inch pieces. Hull and quarter the strawberries. Measure blackberries and blueberries and set all fruit in a large mixing bowl.

Combine filling ingredients

To the bowl of fruit add granulated sugar, brown sugar, lemon juice, cornstarch, ground cinnamon, salt, and vanilla. Toss gently until fruit is evenly coated and cornstarch is fully incorporated.

Cook briefly (optional for less watery filling)

Place a medium saucepan over medium heat and add the fruit mixture. Cook, stirring frequently, until the apples begin to soften and juices thicken slightly, about 4–6 minutes. Remove from heat and let cool to room temperature (10–15 minutes). If you prefer an uncooked filling, skip this step and proceed after tossing ingredients; the pastry will still bake but may release more liquid.

Preheat oven and prepare pastry

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold one thawed puff pastry sheet and, if needed, gently roll to smooth seams and reach roughly a 12x10-inch rectangle.

Assemble strudels

Cut the pastry sheet in half lengthwise (two 6x10-inch rectangles). Spoon half of the cooled fruit filling down the center third of one rectangle, leaving a 1-inch border at each short end. Brush the long edges of the pastry with melted butter. Fold the long sides over the filling so they overlap slightly and then fold/press the short ends to seal, forming a closed log. Place seam-side down on the prepared baking sheet. Repeat with the second pastry sheet and remaining filling to make two strudels.

Egg wash and scoring

Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush the tops of the strudels with the egg wash and sprinkle coarse sugar over the tops if using. Use a sharp knife to make 3 shallow diagonal slashes in the top of each strudel to vent steam.

Bake

Bake in the preheated oven for 20–25 minutes, rotating the sheet halfway through, until the pastry is puffed and deep golden brown. If the top browns too quickly, tent lightly with foil for the last 5–7 minutes.

Cool

Remove from oven and let the strudels cool on the baking sheet for 10–15 minutes to let the filling set slightly. Transfer to a rack to finish cooling for another 10 minutes before slicing.

Make whipped cream

While strudels bake or cool, chill a medium bowl and beaters briefly if possible. Pour heavy cream into the bowl, add powdered sugar and vanilla, and whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

Serve

Slice each strudel into 3–4 pieces. Serve warm or at room temperature with a dollop of freshly whipped cream alongside. Optionally dust with a little powdered sugar or serve with extra berries.