Okay, real talk-this dessert is not going to make you healthier, but it will make you happy. PLUS it is still vegan, which means it is free from dairy, eggs and animal products! I was inspired by the abundance of deep crimson summer strawberries and jewel toned blueberries, and also wanted an excuse to make something with puff pastry. It is my vegan guilty pleasure. A flaky, buttery pastry dough that coincidentally happens to be vegan! (The only brand I know that is vegan is the Pepperidge Farm brand). These strudels are super simple and look as if you spent tons of time making them.
I hope you enjoy!
- 1 package Pepperidge Farm Puff Pastry Sheets
- 1 cup diced fresh strawberries
- 1⁄2 cup fresh blueberries
- 1⁄4 cup cane sugar
- 1 tsp cornstarch
- 1 tsp almond extract
- Flour for dusting
- Preheat oven to 350 degrees.
- Add diced strawberries, blueberries, cornstarch, sugar and almond extract to a bowl and toss everything together.
- Take your thawed puff pastry from the package and dust some flour on a clean surface.
- Gently roll out one sheet of puff pastry with a rolling pin, but just a little bit, try and not make the dough too thin.
- With a sharp knife cut the puff pastry into six equal squares. Scoop 1 to 1.5 tablespoons of berry mixture onto the center of three of the squares. With the remaining squares lay over the pile of berries and press around the mound a bit to seal them in. Then, with the back of a fork press along the whole perimeter of the strudel to seal everything in. Almost like you are making ravioli.
- Repeat until every square is covered and all berries are safely tucked inside. Using a spatula carefully transfer strudels to a baking sheet.
- Repeat the same process with the second sheet of puff pastry until it is all used up.
- Place in the oven for about 15 minutes or until golden brown on top. Dust the tops with powdered sugar and enjoy!