Raspberry Strudel with Phyllo Dough
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!
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.
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