I love this recipe because it captures the essence of a beautiful European-style strudel while keeping things easy and approachable. Using puff pastry means I can have a batch ready quickly, and the fruit filling thickens into a luscious, jammy center that never leaks or turns runny. It’s perfect for a personal treat, yet simple enough to scale up for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the filling: 2 8-inch stalks of rhubarb, cut to 1/2 inch pieces (about 1 cup) 1/2 pint fresh or frozen raspberries* 1/2 pint fresh or frozen blackberries* 1 pint fresh or frozen blueberries* 1/4 cup sugar pinch of salt 1 teaspoon corn starch mixed with 2 teaspoons water
For the strudel: 1 box frozen puff pastry, both sheets, thawed according to the package 1 large egg + 1 teaspoon milk, for the egg wash 1/4 cup coarse sugar, such as turbinado (optional)
*Frozen mixed berries work perfectly; I just make sure I have 3 cups total.
Directions
I start by making the filling, ideally a day or two ahead so it has time to cool completely. In a medium saucepan over medium heat, I cook the rhubarb for 4–5 minutes until softened. I add the berries, sugar, and salt, letting everything cook for another 8–10 minutes until the mixture becomes thick and liquidy and begins to simmer.
Once the fruit breaks down, I stir in the cornstarch slurry and let the mixture return to a boil before removing it from the heat. As it cools, it thickens significantly. If it stays runny after cooling fully, I reheat the mixture and add more slurry until it reaches a thick, spoonable consistency.
When I’m ready to bake, I thaw both sheets of puff pastry according to the package directions and preheat my oven to 400°F, positioning the rack in the center. I whisk together the egg and milk to make an egg wash.
On a floured surface, I unfold one puff pastry sheet and roll it into a 10-by-12–inch rectangle. I cut it into four equal rectangles, which become the bottoms of the hand pies. I repeat the process with the second sheet for the tops.
I place the bottom rectangles on a parchment-lined baking sheet, then spoon a thick layer of filling onto the center of each, leaving a 1/2-inch border. I brush the borders with egg wash.
I roll the top pastry rectangles so they’re just slightly larger, then place them over the filling and press gently to align the edges. I crimp all sides with a floured fork to seal. After spacing them out evenly on the sheet, I brush the tops with egg wash, make one or two small slits, and sprinkle coarse sugar on top.
I bake the pies at 400°F for 25–30 minutes, rotating the pan halfway through, until the pastries become deep golden brown. After a brief cooling period, I serve them warm—or enjoy them at room temperature.
Servings and Timing
This recipe yields 4 individual strudels. Timing: – 30 minutes rolling and assembling – 25–30 minutes baking – Filling prep can be done ahead, adding extra cooling time.
Variations
I sometimes add a pinch of cinnamon or cardamom to the filling for warmth. If I want a sweeter pastry, I dust the finished strudels with powdered sugar. I also love swapping in peaches or cherries when they’re in season. For extra decadence, I drizzle a simple vanilla glaze over the tops once they’ve cooled slightly.
Storage/Reheating
I store leftover hand pies in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. To reheat, I bake them at 350°F for 8–10 minutes so the pastry crisps back up. They also freeze well before or after baking; I reheat straight from the freezer until hot and golden.
FAQs
Can I use all frozen fruit?
Yes, I use fully frozen fruit without thawing—it thickens perfectly in the pan.
Why is my filling runny?
It likely needs more cornstarch slurry or additional cooking time to reduce.
Can I use just one type of berry?
Absolutely; any berry works well.
Can I substitute pie dough for puff pastry?
Yes, though the result will be closer to a hand pie than strudel.
Can I make these smaller?
Yes, I cut the pastry into smaller rectangles for mini versions.
Do I need to poke slits on top?
Yes, it helps steam escape and keeps the pastry from puffing unevenly.
Can I add lemon zest?
Yes, I love adding zest for brightness.
Can I make these ahead?
Yes, I assemble and freeze them unbaked, then bake straight from frozen.
Why chill the filling?
A hot filling melts the pastry and makes sealing difficult.
Can I glaze them?
Yes—a simple lemon or vanilla glaze tastes wonderful.
Conclusion
I love making these Wildbeer-Rhabarer Strudels because they deliver all the flavor and comfort of European-style strudel in a simple, small-batch format. The jammy berry-rhubarb filling and crisp puff pastry create an irresistible treat that’s perfect for breakfast, dessert, or a cozy afternoon snack. They satisfy my strudel cravings every time.
A small-batch, easy puff pastry strudel filled with a luscious mixed berry–rhubarb compote. These flaky hand pies bake up golden, jammy, and perfectly portioned for an individual treat.
Make the filling: In a saucepan over medium heat, cook rhubarb 4–5 minutes until softened. Add berries, sugar, and salt; cook 8–10 minutes until thick and simmering.
Stir in cornstarch slurry and bring mixture back to a boil. Remove from heat and cool completely until thickened.
Preheat oven to 400°F (200°C). Whisk egg with milk for egg wash.
On a floured surface, roll one puff pastry sheet to a 10×12-inch rectangle and cut into 4 equal rectangles. Repeat with second sheet for the tops.
Place bottom rectangles on a parchment-lined baking sheet. Spoon thick filling in the center of each, leaving a 1/2-inch border. Brush borders with egg wash.
Roll top rectangles slightly larger and place over filling. Press edges to seal and crimp with a floured fork.
Brush tops with egg wash, cut 1–2 slits, and sprinkle coarse sugar if using.
Bake 25–30 minutes, rotating halfway, until deep golden brown. Cool slightly before serving.
Notes
Add cinnamon or cardamom for warm spice.
Dust with powdered sugar or drizzle with vanilla glaze.
