Description
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.
Ingredients
Filling:
2 rhubarb stalks (8-inch), cut into 1/2-inch pieces (about 1 cup)
1/2 pint raspberries (fresh or frozen)
1/2 pint blackberries (fresh or frozen)
1 pint blueberries (fresh or frozen)
1/4 cup sugar
Pinch of salt
1 tsp cornstarch mixed with 2 tsp water (slurry)
Strudel:
1 box frozen puff pastry (2 sheets), thawed
1 large egg + 1 tsp milk (egg wash)
1/4 cup coarse sugar (optional)
Instructions
- 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.
Swap berries with peaches or cherries.
Filling must be cool to avoid melting the pastry.
Nutrition
- Serving Size: 1 strudel
- Calories: 420
- Sugar: 24g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
