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
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
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
- 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.
- 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.
- 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.
- 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.
- Bake the strudels for 30 minutes, until puffed and golden brown.
- 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
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
- 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.
- 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.
- 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.
- 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.
- Bake the strudels for 30 minutes, until puffed and golden brown.
- Enjoy!
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