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To create your Mixed Berry Strudel with Vanilla Glaze, gather these ingredients: - 1 package of phyllo dough (approximately 12 sheets) - 2 cups mixed berries (fresh strawberries, blueberries, and blackberries) - 1/2 cup granulated sugar - 1 tablespoon cornstarch - 1 teaspoon vanilla extract - 1/2 teaspoon fresh lemon juice - 1/4 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted (for brushing phyllo sheets) - 1 cup powdered sugar (for glaze) - 2-3 tablespoons milk (for glaze) You will need a few tools for easy preparation: - A mixing bowl for combining ingredients - A pastry brush to coat the phyllo dough - A baking sheet lined with parchment paper - A whisk for making the glaze - A wire rack for cooling the strudel If you cannot find some ingredients, here are some good swaps: - Use other fruit like raspberries or peaches for the filling. - Instead of granulated sugar, you can use brown sugar for a deeper flavor. - Cornstarch can be replaced with flour if you don’t have it. - If you are out of phyllo dough, you can use puff pastry instead. - For the glaze, almond milk or oat milk works well in place of regular milk. These substitutions keep your strudel tasty and fun! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This helps the strudel bake evenly. Next, line a baking sheet with parchment paper. This will stop the strudel from sticking. In a big bowl, mix the berries, sugar, cornstarch, vanilla, lemon juice, and cinnamon. Gently toss the mixture with a spatula. Let it sit for 10 to 15 minutes. This lets the flavors blend well. Take one sheet of phyllo dough and lay it flat on your clean counter. Brush it with melted butter. Repeat this with a total of six sheets, buttering each one. This keeps them together and adds a crisp texture. Now, place your berry mixture in a line along one edge of the phyllo. Leave about 2 inches of space on each end. Fold the sides over the berries. Roll the dough tightly from the filled edge to the other side. Make sure the seam is down on the baking sheet. Brush the top with more melted butter for a nice golden color. Bake for 25 to 30 minutes until it’s flaky and golden brown. While your strudel bakes, make the glaze. In a small bowl, mix powdered sugar and milk until smooth. You can add more milk if you want a thinner glaze. This makes it easier to drizzle. Once the strudel is out of the oven, let it cool for a few minutes. Then, slice it into pieces. Drizzle the vanilla glaze over the warm strudel. This adds a sweet touch and makes it look great. To create the best strudel, handling phyllo dough with care is key. Here are some tips: - Keep it Covered: Phyllo dries out fast. Always cover unused sheets with a damp cloth. - Butter is Essential: Brush each layer with melted butter. This adds flavor and helps layers stick. - Don’t Rush the Layers: Use at least six sheets for a strong base. More layers mean a flakier strudel. Making strudel can be tricky. Here are common mistakes you should avoid: - Skipping the Cornstarch: This ingredient absorbs moisture. It keeps the filling from becoming too runny. - Too Much Filling: Avoid overstuffing the strudel. Less filling helps it roll easily and bake evenly. - Ignoring the Cooling Time: Letting the strudel cool for a bit helps set the filling and makes slicing easier. Serving your strudel right can elevate the dish. Here are some ideas: - Warm is Best: Serve the strudel warm. This enhances the berry flavors and keeps it flaky. - Add a Scoop of Ice Cream: Vanilla ice cream pairs well with warm strudel. It adds a creamy texture. - Garnish Well: Fresh berries and a dusting of powdered sugar make for a pretty plate. It adds color and charm. Pro Tips Use Fresh Berries: For the best flavor and texture, opt for fresh berries. Frozen berries can release too much moisture, making the strudel soggy. Layering Phyllo Dough: Be generous with the melted butter between layers of phyllo. This ensures a crisp and flaky texture that holds together beautifully. Cooling Time: Allow the strudel to cool for a few minutes after baking. This helps the filling set slightly, making it easier to slice without spilling. Glaze Variations: Experiment with different flavors for the glaze. Adding a splash of almond extract or lemon juice can elevate the taste and add a unique twist. {{image_4}} You can mix and match berries for your strudel. Try using raspberries or strawberries for a twist. Blackberries, blueberries, and strawberries create a great blend. Each berry adds its unique flavor. You can also use just one type of berry if you prefer. This keeps it simple but still tasty. Spices can enhance your strudel. A pinch of nutmeg adds warmth. You can also add a bit of ginger for a spicy kick. Nuts like walnuts or almonds can give a nice crunch. Chop them finely and mix them with the berries. This adds texture and flavor to each bite. While vanilla glaze is delicious, you can try other glazes too. A lemon glaze adds a zesty touch. You can mix lemon juice and powdered sugar for this. If you want something richer, a chocolate glaze works well too. Drizzle it over the warm strudel for extra sweetness. Toppings like whipped cream or fresh mint can make it even prettier. To keep your Mixed Berry Strudel fresh, let it cool completely. Then, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store the strudel in the fridge for up to three days. This way, you can enjoy the berry goodness later on! When you're ready to eat the leftover strudel, preheat your oven to 350°F (175°C). Place the strudel on a baking sheet lined with parchment paper. Heat it for about 10-15 minutes. This helps restore its crispy texture. If you want, you can cover it with foil to prevent burning. If you want to save the strudel for later, freezing is a great option. Wrap the cooled strudel tightly in plastic wrap, then place it in a freezer-safe bag. It can last in the freezer for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight before reheating. Enjoy the taste of fresh berries even after a long wait! Yes, you can use frozen berries for this strudel. They work well and save time. Just make sure to thaw and drain them first. This step helps avoid extra moisture that can make the strudel soggy. Look for a golden brown color on the strudel. It should be flaky and crispy. If you tap it gently, it should sound hollow. These signs show that it is cooked perfectly. Yes, you can prep the strudel ahead of time. Assemble it, but do not bake. Cover it and store it in the fridge for one day. When you're ready, bake it straight from the fridge, adding a few extra minutes if needed. You can serve it with whipped cream or vanilla ice cream. Fresh berries also make a great side. A dusting of powdered sugar adds a nice touch, too. This will enhance your dessert and make it even more delightful. This blog post guided you through making a delicious Mixed Berry Strudel. We covered ingredients, special tools, and even substitutions. You learned step-by-step instructions to create the filling and assemble the dough. Plus, we shared tips to perfect your strudel and variations to try. Remember to store leftovers properly for later enjoyment. With these insights, you can bake this treat with confidence. Enjoy your strudel, and share it with friends to brighten their day!

Mixed Berry Strudel with Vanilla Glaze

A delicious strudel filled with mixed berries and topped with a sweet vanilla glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 package phyllo dough (approximately 12 sheets)
  • 2 cups mixed berries (fresh strawberries, blueberries, and blackberries)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted (for brushing phyllo sheets)
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons milk (for glaze)

Instructions
 

  • Preheat the Oven: Set your oven temperature to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • Prepare the Berry Filling: In a spacious mixing bowl, combine the mixed berries, granulated sugar, cornstarch, vanilla extract, fresh lemon juice, and ground cinnamon. Gently toss with a spatula until all berries are evenly coated. Allow the mixture to rest for 10-15 minutes so the flavors can develop.
  • Layer the Phyllo Dough: Place one sheet of phyllo dough on a clean work surface. Using a pastry brush, lightly coat the sheet with melted butter. Layer a total of 6 sheets, brushing melted butter between each layer to ensure they stick together.
  • Assemble the Strudel: Position the berry mixture in a neat line along one edge of the phyllo layers, leaving approximately 2 inches of space at both ends. Carefully fold the sides of the phyllo over the berries, then roll the dough tightly from the filled edge to the opposite side, securing the berries inside. Ensure the seam is facing down when placed on the baking sheet.
  • Brush and Bake: Brush the exposed top of the strudel with additional melted butter for an appealing golden finish. Place the strudel in the preheated oven and bake for 25-30 minutes, or until it is flaky, crispy, and golden brown.
  • Make the Vanilla Glaze: While the strudel is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until you achieve a smooth consistency. Adjust the amount of milk to reach your preferred thickness—whether you want it thicker for drizzling or slightly thinner for a more even glaze.
  • Cool and Slice: Once the strudel is done baking, carefully remove it from the oven and allow it to cool for a few minutes on a wire rack before slicing.
  • Drizzle and Serve: Before serving, generously drizzle the vanilla glaze over the warm strudel to add a touch of sweetness.

Notes

For an elegant presentation, slice the strudel into equal portions and plate them with a garnish of fresh berries and a light dusting of powdered sugar. Consider serving each slice warm alongside a small scoop of vanilla ice cream for a delightful contrast in temperatures!
Keyword berry strudel, dessert, vanilla glaze