Summer Strudel

/, Coffee, Dessert, Dinner/Summer Strudel

I’m finding a nice summer strudel to be the perfect dessert for a few reasons:

  1. It uses fresh fruit from your own bounty or your farmer’s market.
  2. Once you open that phyllo dough, you’d better find a way to use it up fairly soon.
  3. We are currently without A/C and it is done in a relatively short burst of time.
  4. It’s light (ok yes, there is a bit of butter,) crispy, tender, and delicious!

So, I’m on my third one in just a week or so. This time it is rhubarb and blueberries with cardamom.

Serves 4
Fresh fruit wrapped in crispy, buttery pastry. Great warm or room temperature. This recipe is for one small strudel that will nicely feed up to four guests. Admittedly, I had a head start with some rhubarb compote but this works nicely with fresh fruit tossed with a bit of sugar and some tapioca starch.
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 3 sheets phyllo dough (thawed)
  2. 1/2 stick butter
  3. 1-2 TBSP safflower or sunflower oil
  4. 1 cup rhubarb compote (strained if a bit soupy)
  5. 1/2 C fresh blueberries (or other fresh fruit)
  6. 1 tsp cardamom
  7. 1/8 - 1/4 C sugar
  8. Equipment
  9. Cutting board
  10. Knife
  11. Parchment lined baking pan/sheet
  12. damp towel
  13. wax paper
  14. pastry brush and small bowl
  15. medium bown
  16. To make the compote I cooked 4 cups of fresh rhubarb, cut in 1" pieces, with 1 1/2 sugar and 1 1/2 c water. Just bring to boil and reduce temp, simmering until the rhubarb begins to break down.
  17. Strain through a cheesecloth and reserve the syrup for a delicious gin and tonic, mojito, or flavored lemonade. You may freeze the compote or whatever part you don't use within a week or two.
  1. Mix cardamom and sugar together well
  2. Mix fresh fruit with compote in medium bowl with about 1/2 of the sugar mixture
  3. Melt butter and mix in oil
  4. Lay the damp towl on the counter and cover the bottom half with a piece of was paper
  5. Cut 3 sheets of phyllo in half on cutting board so you have six even rectangles
  6. Place phyllo on wax paper and cover with damp cloth (keep unused pieces covered during prep)
  7. Place one sheet of phyllo on parchment covered baking sheet and brush evenly with butter/oil; repeat the process, layering the six pieces on top of each other one at a time.
  8. Place fruit filling down the middle of the pastry lengthwise, leaving about 1/2" on each side
  9. Fold in each side and brush the folded piece with butter/oil
  10. Then fold over on long side, brushing the top of that, then folding the last side in to just overlap and brush with butter/oil
  11. Turn the pastry over and make vents/slits in the top of the dough along the top. Brush with butter/oil and sprinkly with remaining sugar mixture
  12. Bake at 385° for approximately 30 minutes or until golden brown and flaky.
  13. Cool on wire rack.
Adapted from My brain
Adapted from My brain
Mpossibly Good


OK, here is the ugly truth. For the first time it split open on the side but I was able to delicately maneuver the filling back inside with a spatula and then cooled it on an angle to keep it in, however, here is that reveal!

And finally:



Leave A Comment