Blackberry Mascarpone Braided Puff Pastry Strudel Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the strudel warm, within an hour of baking. The pastry is crispiest right out of the oven. If you need to reheat it, place slices in a 350°F (175°C) oven for 5-10 minutes to restore flakiness. Avoid the microwave, which will make the pastry soggy.

When grating the chocolate, use a box grater with large holes. Hold the chocolate at an angle and press firmly to create long curls. If the chocolate starts to melt, chill it for a few minutes.

You can also use a vegetable peeler for wider curls. The chocolate should be scattered evenly over the berries so every bite gets a hint of sweetness.

Variations

• Mixed Berry Strudel: Substitute half the blackberries with raspberries or blueberries. Adjust the sugar in the filling if needed, as berries vary in sweetness.
• Peach Mascarpone Strudel: Replace blackberries with sliced fresh peaches. Use a peach or vanilla white chocolate, and drizzle with a simple peach glaze.
• Chocolate Hazelnut Strudel: Spread chocolate-hazelnut spread instead of lemon mascarpone. Add chopped toasted hazelnuts and skip the lemon icing; dust with cocoa.
• Apple Cinnamon Strudel: Use thinly sliced apples tossed with cinnamon and sugar. Replace lemon mascarpone with a cream cheese mixture, and top with a caramel drizzle.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze unbaked assembled strudel for up to 2 months. Bake from frozen, adding 10-15 minutes.

Reheat

Reheat slices in a 350°F (175°C) oven for 5-8 minutes until warm and crisp.

Store leftover strudel in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly, but the flavor remains delicious.

To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-8 minutes until heated through. The icing may melt slightly, which is fine.

You can assemble the strudel up to 4 hours ahead and keep it in the refrigerator, unbaked. Brush with egg wash just before baking.

If baking from cold, you may need to add 5 minutes to the baking time. Alternatively, bake the strudel completely, let it cool, and store it in the refrigerator. Reheat before serving.

Serving ideas

Serve the strudel warm or at room temperature, cut into thick slices. A dusting of confectioners' sugar adds a pretty finish, though the lemon icing already provides sweetness.

For an extra touch, add a few fresh blackberries on the side. This strudel is excellent with a dollop of whipped cream or a scoop of vanilla ice cream.

The strudel is versatile enough for brunch, dessert, or an afternoon tea. Pair it with coffee or a glass of cold milk. The bright lemon and berry flavors make it especially lovely in spring and summer. If you have leftovers, they make a delightful breakfast treat.

Frequently asked questions

Recipe card

Blackberry Mascarpone Braided Puff Pastry Strudel

Prep 20 minCook 30 minTotal 50 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup lemon mascarpone cream
• 2 cups fresh blackberries
• 4 oz lemon white chocolate, grated
• 1 egg, beaten
• 1/2 cup lemon icing

Instructions

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry sheet into a 12x10-inch rectangle. Using a sharp knife, cut diagonal fringe strips along both sides of the pastry, leaving the center intact. Grate the lemon white chocolate on a box grater into a pile of curls.
2. Spread the lemon mascarpone cream down the center of the pastry, covering the solid strip evenly.
3. Pile the fresh blackberries on top of the cream, then sprinkle the grated lemon white chocolate over the berries.
4. Fold the pastry strips alternately over the filling, crossing them in the center to create a tight braid. Tuck the ends under to seal. Brush the entire braid with the beaten egg.
5. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown. The internal temperature of the egg wash should reach 160°F (71°C) to ensure it is fully cooked.
6. Let the strudel cool on the baking sheet for 10 minutes. Drizzle the lemon icing across the warm braid. Slice and serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

48 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.