Strawberry Strudel with Pastry Cream: A Sweet Delight
If you’re looking for a dessert that combines the rich flavors of creamy custard and fresh strawberries wrapped in a flaky puff pastry, then this Strawberry Strudel with Pastry Cream is your perfect match! Ideal for special occasions or a delicious treat to enjoy with your loved ones, this dessert is an absolute showstopper. It’s delicate yet indulgent, with a refreshing fruity twist. Let’s dive into the steps to create this beautiful strudel.
Recipe Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 230g |
| Savoiardi Biscuits (ladyfingers) | 3 |
| Whole Milk | 250g |
| Granulated Sugar | 30g |
| Cornstarch (Maizena) | 15g |
| Eggs | 55g |
| Egg Yolks | 15g |
| Lemon Zest | 1 (whole) |
| Salt | 1 pinch |
| Fresh Strawberries | 250g |
| Granulated Sugar (for strawberries) | 25g |
| Lemon Zest (for strawberries) | ½ (grated) |
| Egg Yolk (for brushing) | 1 |
| Whole Milk (for brushing) | 1 tablespoon |
| Powdered Sugar | to taste |
Directions:
1. Prepare the Pastry Cream:
Start by making the pastry cream, the rich and creamy filling that gives the strudel its irresistible texture. Begin by zesting the lemon with a vegetable peeler, being careful to avoid the bitter white pith. In a small saucepan, pour the milk and add the lemon zest. Heat over medium heat until it’s nearly boiling, then remove from heat.
In a separate bowl, whisk together the whole egg, egg yolks, and sugar. Sift the cornstarch into the egg mixture and whisk until smooth. Gradually pour half of the hot milk into the egg mixture, stirring constantly with a whisk to avoid curdling the eggs. Once combined, pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat, whisking continuously. Keep cooking until the cream thickens to a custard-like consistency. Once thickened, remove from heat and allow the cream to cool to room temperature for about an hour.
2. Prepare the Strawberries:
While the pastry cream cools, wash and slice the strawberries into quarters. In a non-stick skillet, combine the sliced strawberries with 25g of sugar and the grated lemon zest. Heat gently, just enough to allow the strawberries to release their juices, and then turn off the heat. Set aside to cool.
3. Assemble the Strudel:
Now it’s time to assemble your delicious strudel. Take the chilled pastry cream and unroll the puff pastry on a baking sheet lined with parchment paper. Position the pastry with the long side facing you. Spread the cooled pastry cream in the center of the pastry, creating a strip about 8 cm wide, leaving about 2 cm of space on each side.
Next, arrange the cooled strawberries on top of the pastry cream, ensuring you don’t pour the juice over the pastry, as it can make the dough soggy. Break the savoiardi biscuits into small pieces and scatter them over the strawberries to help absorb any leftover liquid from the fruit.
4. Shape the Strudel:
Carefully fold the sides of the puff pastry over the filling to enclose it. Use the parchment paper underneath to help you roll the strudel into a neat package. Once rolled, cut a few diagonal slashes along the top of the pastry with a sharp knife to allow steam to escape as it bakes.
5. Prepare for Baking:
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush this mixture over the top of the strudel to give it a golden and glossy finish during baking.
6. Bake:
Preheat your oven to 180°C (350°F) in a static setting. Place the prepared strudel in the oven and bake for about 40 minutes, or until the pastry is golden and puffed. Keep an eye on it towards the end to avoid over-baking.
7. Finishing Touches:
Once baked, remove the strudel from the oven and let it cool for a few minutes. Once it has cooled enough to handle, dust the top with powdered sugar to add a touch of sweetness.
8. Serve:
Slice the strudel into portions and serve warm or at room temperature. Enjoy this delightful treat with a cup of coffee or tea. Each bite is a perfect combination of buttery puff pastry, creamy custard, juicy strawberries, and a light crunch from the ladyfingers.
Tips for the Perfect Strudel:
- Puff Pastry: For best results, use good-quality puff pastry. If using frozen, let it thaw completely before unrolling.
- Cream Consistency: Be patient when cooking the pastry cream; it should thicken nicely. If it’s too runny, it can make the pastry soggy.
- Strawberry Juices: Be sure to drain the strawberries well before placing them on the pastry. Too much juice can affect the final texture of the strudel.
This Strawberry Strudel with Pastry Cream is a delightful dessert to serve at any gathering. With its delicate layers of puff pastry, creamy filling, and fresh fruit, it’s sure to impress your guests and become a new favorite. Happy baking!
