Red berry and blueberry strudel: a dessert that tastes like late summer
Late summer strudel: blueberries, raspberries and blackberries meet a crunchy pastry for a strudel to try as a colourful variation on the classic recipe.
As summer draws to a close, mountain forests and markets offer berries rich in color and aroma. Blueberries, blackberries, raspberries, and currants, beloved by children, seem to embody the essence of the beautiful season and can be transformed into a recipe for a strudel unlike the classic South Tyrolean one. Fresher, lighter, and rich in slightly tart notes, it's a dessert perfect for after-dinner or as a delicious afternoon snack.
Tips for making a perfect strudel
For success, we must pay close attention to the balance of the filling. Berries contain a lot of water and tend to release liquids during baking, which could make the pastry soggy. Therefore, it can be helpful to add a moisture-absorbing ingredient, such as toasted breadcrumbs, crushed biscuits, or almond flour. This way, the bottom of the strudel will remain dry and pleasantly crunchy.
Traditionally, strudel dough is very thin and elastic, but for a quick recipe, we can use puff pastry or filo pastry, which will yield an even crispier result. Brushing the surface with a small amount of melted butter or a light oil will create a late summer strudel with a filling that's evenly browned and fragrant.
Alternative recipes for strudel
What variations can we give to our imagination? A diced apple will give the filling a richer texture, while pears, late-ripening peaches, or plums pair perfectly with berries. Crumbled walnuts, almonds, hazelnuts, or pistachios can also be added for added crunch, while lemon zest, vanilla, or a pinch of cinnamon will lend an unmistakable aroma. Serve the strudel warm, perhaps with Greek yogurt, vanilla ice cream, or a dollop of whipped mascarpone: a sweet temptation to celebrate the sun and the end of the holidays.
How to prevent strudel from becoming soggy
One of the most common pitfalls when making a berry strudel is the moisture in the filling. Blueberries, raspberries, and blackberries naturally release a lot of juice during baking, but a few tricks are all it takes to achieve a crispy crust. Crumbled biscuits, toasted breadcrumbs, or almond flour absorb excess moisture and keep the crust dry without altering the flavor of the fruit.
Puff pastry or filo pastry for strudel?
The traditional recipe calls for a very thin, homemade strudel pastry, but for a quick and easy version, puff pastry is an excellent option. If you're looking for an even lighter and crispier strudel, filo pastry is perfect: simply brush each sheet with a little melted butter for a crumbly, golden texture.
Which fruits to use in late summer strudel?
Blueberries, blackberries, and raspberries are the stars of this recipe, but they can easily be substituted or complemented with other seasonal fruits. Plums, late peaches, figs, and pears pair perfectly with berries, while an apple adds texture to the filling and recalls the tradition of South Tyrolean strudel.
Late Summer Strudel: The Recipe
- 200 g of blueberries
- 150 g raspberries
- 100 g of blackberries
- 60 g of brown sugar
- 50 g of crumbled dry biscuits
- 40 g chopped almonds
- 30 g of melted butter
- 1 roll of rectangular puff pastry
- 1 untreated lemon
- ½ teaspoon ground cinnamon
- powdered sugar to taste
- Preheat oven to 190°C.
- In a bowl, combine the blueberries, raspberries, and blackberries. Add the brown sugar, grated lemon zest, and cinnamon, then mix gently.
- Add the crumbled biscuits and chopped almonds: they will absorb the juices released by the fruit during baking, keeping the pastry dry and fragrant.
- Unroll the puff pastry and spread the filling in the center, leaving a border of about 3 centimeters free.
- Fold the sides inwards and gently roll the strudel.
- Transfer it to a baking tray lined with baking paper, brush the surface with melted butter and make a few small slits on the top to allow steam to escape.
- Bake in the oven for 30-35 minutes, until the pastry is golden brown.
- Let it cool, then finish with a sprinkling of icing sugar.
How to serve strudel
Strudel is delicious when just warm, when the pastry retains all its fragrance. Serve with a scoop of vanilla ice cream, a dollop of Greek yogurt, whipped mascarpone, or lightly whipped cream. For an even more fragrant touch, garnish with grated lemon zest or a few fresh mint leaves.
How to store strudel
The strudel can be stored at room temperature for a day, covered with a clean cloth, or in the refrigerator for 2-3 days. Before serving, it's best to reheat it for a few minutes in the oven to restore the pastry's crispiness. It can also be frozen, either baked or unbaked.
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