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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
December 24, 2019
Total Time

1 hr

1 hr

Prep Time

30 minutes

30 min

Cook Time

30 minutes

30 min

Mini Strudels 4 Ways
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!

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!
Mini Strudels 4 Ways

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