You’re just minutes away from enjoying these delicious Easy Strawberry Strudel treats for breakfast or dessert!
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There are some foods in life that cross the line between dessert and meal.
For instance. These Banana Nut Scones. Traditionally you think of a scone as a dessert…but these beauties are covered in a thick (mind you, delicious) frosting!
Or how about these Apple Pie Doughnuts? I mean, donuts are always breakfast right? But one bite of these and you’re looking over your shoulder for the breakfast police. They are rich enough to serve as dessert!
That’s basically how I feel about those store bought toaster strudels. You toast one of these pastries, top it with icing, and call it breakfast?
It’s either ridiculous or genius (PIE FOR BREAKFAST!!).
No matter how you feel about strudels, and whether you feel they belong as a breakfast food or a dessert, my recipe is crazy easy!
How to make Strawberry Strudel
Start by thawing your puff pastry according to the package directions.
Once thawed, cut each sheet of pastry along the seams (making 3 strips on each sheet). Cut each strip in half, for a total of 6 rectangles on each sheet, and 12 rectangles in all.
Poke with a fork and lay on a parchment paper lined baking sheet.
Bake in a 400 degree F oven for 12 minutes.
Spoon strawberry filling onto the center of the pastry, careful to not go over the edges too much.
In a small bowl, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk if needed to get desired consistency.
Drizzle warm pastries with cream cheese frosting and enjoy!
Think of all the flavor options with this strudel recipe!
Use apple pie filling or blueberry filling for another delicious treat!
Skip the icing and dust with powdered sugar instead!
More Puff Pastry recipes
I know some people love to make their own puff pastry recipe, but I personally find it easiest to buy the kind in the freezer section!
I love how easy it is to make quick recipes, and the flavor is fantastic.
This Apple Cream Cheese Tart highlights the flavors of the holidays with an enticing combination of apples, nutmeg, and rum extract! Impressive to look at, easy to make!
These turnovers are made super simple by using Puff Pastry! Half are made with Nutella and the other half are made with a Creamy Orange Cheesecake filling! You decide your favorite.
You can even make some savory recipes! Chicken and Sausage Jambalaya Pot Pie. Give this easy, cajun dinner recipe a try tonight!
For the perfect Holiday appetizer, consider making this Cranberry Pecan Brie wrapped in Puff Pastry Sheets!
Shopping List for Strawberry Strudel recipe
- 1 pkg Pepperidge Farm Puff Pastry (2 sheets)
- 1 can Strawberry pie filling
- Cream cheese
- Powdered sugar
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You're just minutes away from enjoying these delicious Easy Strawberry Strudel treats for breakfast or dessert!
- 1 pkg Pepperidge Farm Puff Pastry (2 sheets)
- 1 can (21oz) strawberry pie filling
- 2 oz cream cheese
- 2 cup powdered sugar
- 2 Tbsp milk
- Thaw puff pastry according to package directions. Unfold and cut each sheet of pastry along seams (making 3 strips on each). Cut each strip in half, for a total of 6 rectangles on each sheet (12 in all). Poke many times with a fork and lay on parchment lined baking sheet.
- Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes.
- Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk to get to desired consistency.
- Remove pastries from oven and drizzle with cream cheese frosting. Serve warm!
**you can also add some of the cream cheese filling to the pastry. Spoon a dollop on the pastry, add the strawberry pie filling, return to oven for 3-4 minutes. Then drizzle with more frosting. This is MY favorite! You may need to double the filling/frosting if you do it this way though!
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 39mgCarbohydrates: 24gFiber: 0gSugar: 21gProtein: 1g
Recipe originally published April 26, 2012 and photos updated April 2019