This easy raspberry strudel can be made with either fresh or frozen raspberries, since they get cooked on the stovetop into a gooey sweet & tart filling. And buttery, flaky phyllo dough dusted with powdered sugar creates an elegant yet effortless breakfast or dessert in under an hour!
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This raspberry strudel has the perfect pairing of crispy, buttery phyllo dough wrapped around a sweet and tart filling.
The raspberries are cooked then thickened with cornstarch so they're warm and gooey, and won't ooze out as you bake your strudel.
Best of all, I hereby declare that sweet raspberry strudel can be eaten any time of the day! I love it for breakfast with a warm mug of homemade chai or my matcha almond milk latte. But it's also great for dessert with vanilla ice cream.
Growing up in Germany, we ate strudels of all sorts of flavors and varieties. One that's less common here in the U.S. (but certainly no less delicious) is cheese strudel. I also make it with phyllo dough, but the sweet cheese filling is creamy and unique.
In fact, this raspberry strudel was inspired by all my other strudel recipes! Because we're all friends here, so I'm not afraid to admit that I'm obsessed with German baking. For more easy fruit strudels with phyllo dough, try my blueberry strudel, mini strawberry strudel, and mini apple strudel.
Notes on a Few Key Ingredients
- Raspberries - Because raspberries are so soft and easy to squish, I prefer cooking them into a raspberry sauce. And by cooking the berries on the stove, we can use either fresh or frozen raspberries, depending on what's available to you.
- Phyllo Dough - I prefer using store bought frozen phyllo dough. I've made a version of German phyllo dough from scratch called Strudelteig in my authentic Apfelstrudel, but it's a heck of a lotta work!
- Bread Crumbs - The bread crumbs are essential to soak up excess liquid and prevent the bottom of your strudel from becoming soggy. I love Panko bread crumbs, which are lighter and crunchier than other types of bread crumbs, but any unflavored variety will work.
Let's Make Raspberry Strudel Together!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
Tips and Variations
- Smoother Filling: I personally don't mind the texture of the raspberry seeds in the filling because you don't really notice it. But if you want a super-smooth texture, double the amount of raspberries, then strain your filling through a fine mesh sieve to remove the seeds.
- Perfect Phyllo: To prevent the delicate phyllo dough from drying out and tearing, keep it covered with plastic wrap and a damp towel. And allow it to thaw slowly, according to your package's instructions.
- Easy Slicing: To slice your baked raspberry strudel, gently slice it in a sawing motion with a sharp serrated knife.
- Puff Pastry: You can also make strudel with puff pastry dough. Follow my recipe for braided puff pastry cherry strudel, but swap out the filling.
Storage
Raspberry strudel is best eaten fresh, warm, and crispy from the oven. After a while, the phyllo pastry becomes soft and loses its crispy texture on the sides and bottom.
If you do have leftovers, store cooled raspberry strudel in an airtight container in the fridge for up to 3 days.
Carissa's Kitchen Tip
When you roll your strudel, make sure the edges of the phyllo dough overlap over the filling. And the seam of the dough should be facing down on your baking sheet.
This will prevent the raspberry filling from oozing out as it bakes.
Related Recipes
Looking for more easy fruit pastry recipes like this? Try these:
Raspberry Strudel with Phyllo Dough
Ingredients
- 2 cups raspberries (fresh or frozen)
- zest from one lemon
- ¼ cup granulated sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 8 sheets phyllo dough (thawed in the fridge)
- 5 Tablespoons unsalted butter, melted
- ¼ cup unseasoned bread crumbs or Panko bread crumbs
- ¼ cup powdered sugar
Instructions
- In a small saucepan, add the raspberries (no need to thaw if they’re frozen), lemon zest, and granulated sugar. Stirring occasionally, cook on medium heat until the raspberries break down, after about 5 to 10 minutes.
- In a small bowl, whisk the cornstarch and cold water to make a “cornstarch slurry”. Add this slurry to the cooked raspberries and boil for one minute, stirring frequently, until the mixture thickens.
- Remove from the heat and set aside to cool while you prepare the phyllo dough.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place one sheet of thawed phyllo dough on your lined baking sheet. Use a pastry brush to brush a little melted butter all over the dough.
- Place a second sheet of phyllo dough on top of the first one. Brush that sheet with melted butter. Continue layering all the phyllo dough with melted butter. Reserve a little melted butter for later.
- Spread the bread crumbs evenly over the top of the stack of phyllo dough. Spread the thickened raspberry sauce down the center of the phyllo dough length-wise.
- Fold the two short edges of phyllo dough over the raspberry filling, then fold the longer sides over the filling so they overlap. Gently roll the strudel so it’s seam-side-down on your baking sheet. Brush the top with the remaining melted butter.
- Bake for 15 to 20 minutes until the strudel is golden brown and crispy. Allow your strudel to cool for 10 minutes, then sift the powdered sugar on top. Enjoy!!
Notes
- Perfect Phyllo: To prevent the delicate phyllo dough from drying out and tearing, keep it covered with plastic wrap and a damp towel. And allow it to thaw slowly, according to your package's instructions.
- Easy Slicing: To slice your baked raspberry strudel, gently slice it in a sawing motion with a sharp serrated knife.
- Storing: Strudel is best served warm and fresh from the oven. You can store leftovers in an airtight container in the fridge for up to 3 days, and reheat it in the microwave or in a toaster oven.
Lina
Great recipe 🙂 Can I reduce the zest from the lemon if I want it less lemony?
Thanks!
Carissa Erzen
Absolutely! Feel free to reduce the lemon zest to make it less zingy. My dad always adds zest from a whole extra lemon because he loves citrus lol
Shanon
Those look sooo cute!!