Go Back
–+ servings

Strawberry Strudel with Phyllo Dough

Carissa Erzen
These mini strawberry strudel are bursting with fruity flavor from fresh strawberries, lemon juice, and lemon zest! And phyllo dough makes it so easy to create buttery, crispy layers that practically melt in your mouth.
5 from 3 votes
Print Pin Recipe Save
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine German
Servings 6 strudels
Calories 348 kcal

Equipment

  • measuring cups and spoons
  • mixing bowls
  • Large Spoon or Spatula
  • Pastry Brush
  • Baking Sheet
  • sifter

Ingredients
  

  • 12 sheets phyllo dough thawed in the fridge (store bought)
  • 2 cups fresh strawberries (about 10 ounces)
  • 1 Tablespoon lemon zest from a whole medium lemon
  • 1 Tablespoon lemon juice from half a medium lemon
  • ¼ cup granulated sugar
  • 8 tablespoon unsalted butter, melted (1 stick)
  • ⅔ cup unseasoned bread crumbs or Panko bread crumbs
  • ⅓ cup powdered sugar (or use confectioners' sugar)

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Wash the strawberries, trim off the green tops, and thinly slice them.
  • In a large bowl, mix the sliced strawberries, lemon zest, lemon juice, and granulated sugar. Set aside.
  • Separate one sheet of thawed phyllo dough. Use a pastry brush to brush a little melted butter on the dough.
    Place a second sheet of phyllo dough on top of the first one. Brush that sheet with melted butter.
  • Fold the two sheets of phyllo dough in half widthwise (hold a shorter edge and bring it to meet the other short edge).
    Brush melted butter on the top of the folded dough.
  • Spread one tablespoon of the bread crumbs evenly over the folded dough.
    Spoon a couple spoonful's of the strawberry filling in a line down the center of the dough widthwise.
  • Fold the edges and sides of the phyllo dough over the strawberry filling. Place it seam-side-down on the prepared baking sheet.
    Repeat with the remaining sheets of phyllo dough and strawberry filling.
  • Brush the top of your strawberry strudels with the remaining melted butter.
  • Bake for 12 to 15 minutes, until the strudels are golden and crispy.
    Allow your strudels to cool for 10 minutes, then sift the powdered sugar on top. Enjoy!!

Notes

  • Double Batch: You can easily double this recipe and bake it in two batches.
  • Phyllo Dough Tip: Keep the sheets of phyllo dough that you’re not using covered with a sheet of plastic wrap and a damp towel. This will prevent them from drying out and becoming brittle.
  • Puff Pastry: You can also use puff pastry to make one large strawberry strudel that you can slice into smaller pieces. 
  • Storage: Strawberry strudels are best eaten fresh, warm, and crispy from the oven. You can store cooled mini apple strudels under a cake dome or in airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. But they will become soft and soggy after the first day.

Nutrition

Serving: 1strudelCalories: 348kcalCarbohydrates: 44gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 235mgPotassium: 124mgFiber: 2gSugar: 18gVitamin A: 473IUVitamin C: 30mgCalcium: 30mgIron: 2mg
Keyword German strudel, strawberry strudel
Did you make this recipe?Leave a comment below - I love hearing from you!