Easy Raspberry Strudel 

In need to a quick dessert or fun Sunday bunch addition? Try this easy raspberry strudel made from (almost) scratch!


  • One brick of ready made Puff pastry (found in freezer section at the grocery store)
  • Berries (frozen or fresh)
  • Ready made cream cheese icing
  • Sugar
  • 1 Egg white

Heat oven to 190 degrees Celsius and thaw pastry in fridge or on counter for a few hours.

Bring raspberries to a boil in medium saucepan with 6-8 tablespoons of sugar. I used 8 because my berries were on the tart side. Reduce to a jam consistency. You can add a little bit of water if you find the mixture too thick but not too much because you don’t want your pastry to be soggy.

Meanwhile roll out defrosted puff pastry into a long rectangular shape. Slice strips down each side of pastry in a herringbone fashion. These strips will be used to fold over into a braid shape.

Smooth jam down the centre of the puff pastry and slowly begin to fold over each strip alternating sides. Coat with egg white to keep the strips in place and give the pastry a golden brown colour.

Pop in the over for 10 minutes or until pastry is golden brown.

While the pastry is still hot from the over spread cream cheese icing over top!

That’s it you’re done! Easy as pie, or pastry!

 If you’re feeling extra indulgent, add some Nutella!


P.S. If you have a sweet tooth like Jen and I do, check out these yummy cookies!