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94% would make again

Mini Strudels 4 Ways

Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you’re in for a flavorful flaky treat.

Tasty Team

Total Time

1 hr

1 hr

Prep Time

30 minutes

30 min

Cook Time

30 minutes

30 min

Total Time

1 hr

1 hr

Prep Time

30 minutes

30 min

Cook Time

30 minutes

30 min

Ingredients

for 8 servings

Strudels

  • 2 sheets frozen puff pastry, thawed
  • 1 large egg, beaten

Blueberry Peach Filling

  • 2 tablespoons peach jam
  • 2 tablespoons blueberry

Cranberry Orange Filling

  • 2 tablespoons orange marmalade
  • 2 tablespoons fresh cranberries

Ham And Swiss Filling

  • 2 slices swiss cheese, quartered
  • 2 slices ham, quartered
  • ½ teaspoon freshly ground black pepper

Prosciutto And Asparagus Filling

  • 4 slices prosciutto
  • 10 pieces asparagus, cut into 2 in pieces (5 cm)
  • ½ teaspoon freshly ground black pepper

Nutrition Info

    Calories 386
    Fat 24g
    Carbs 35g
    Fiber 1g
    Sugar 5g
    Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
  3. Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  4. Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  5. Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  6. Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  7. Bake the strudels for 30 minutes, until puffed and golden brown.
  8. Enjoy!

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