Berry Strudel

Here is a recipe for a delicious berry strudel with an Italian twist.

Ingredients

• 1 rectangular sheet of puff pastry
• 500 g of mixed berries (such as raspberries, blueberries, red currants, and wild strawberries)
• 100 g of granulated sugar
• 30 g of butter
• 1 tablespoon of cornstarch
• 1 teaspoon of lemon juice
• 1 pinch of ground cinnamon
• Powdered sugar for decorating
• 1 egg (for egg wash)

If you wish to add an Italian touch, you might consider adding a pinch of vanilla or a tablespoon of amaretto liqueur, which pairs very nicely with the berries.

Preparation

1. Preheat the oven to 190 °C (375 °F).
2. In a pot, melt the butter over medium heat and then add the berries, sugar, lemon juice, and cinnamon. Cook for a few minutes until the berries release their juice.
3. Mix the cornstarch with a bit of water and add it to the berries, cooking for a few more minutes until the juice thickens. Let the mixture cool.
4. Unroll the puff pastry and place it on a baking sheet lined with parchment paper.
5. Pour the berry mixture into the center of the puff pastry, leaving about 5 cm edges free.
6. Fold the edges of the puff pastry over the berries to seal them inside.
7. Beat the egg and brush the surface of your streusel. This will help it brown in the oven.
8. Bake in the preheated oven for about 25-30 minutes or until golden brown.
9. Once baked, let the streusel cool on a wire rack before dusting with powdered sugar.

Curiosity

Strudel is a dessert with origins in Austria, but it is also very popular in Northern Italy, especially in South Tyrol, where it is traditionally made with apples. With berries, it becomes a pleasantly fresh and colorful variation, ideal for spring or summer.