Puff Pastry Strudel is flaky, lemony, sweet treats for the whole family. My husband says that there is one thing wrong with them.
You can’t eat just one.
Your new Puff Pastry Strudel is one of the best breakfast treats for the whole family. Since you get to start with a pre-made pastry it is extremely simple too.
I will admit I don’t make this too often but when I want something a little different from overnight oats or cereal this is a great change up. Company loves them too.
Mix, fold, sprinkle, bake. Ready to be served or saved for any special special day throughout the week. Have a great time!
Puff Pastry Strudel
Ingredients
For the Pastry
- 6 oz . vegan cream cheese softened
- 1/3 cup granulated sugar
- 1 Tablespoon lemon juice
- 1 package of 2 sheets of Pepperidge Farm Puff Pastry Sheets yes, they are vegan
For the Topping
- 2 Tablespoons Turbinado Raw Sugar
- 1/3 cup Almonds chopped
Instructions
- Lightly oil a large Baking Sheet.
- Cream the cream cheese, granulated sugar and lemon juice until smooth.
- You can use a Hand Mixer if you'd like.
- On a lightly floured surface, unfold the puff pastry sheets.
- Cut each one into long thirds (at the pastry creases).
- Then cut each long rectangle across the center so that you have two shorter rectangles.
- This will leave you with 12 rectangles.
- Dollop a heaping Tablespoon of the filling onto each rectangle and spread out to about 1/2" from the ends.
- Roll up loosely from the long edge and place seam side down on the prepared baking sheet.
- Place seam side down on the prepared baking sheet.
- Make 3 to 4 diagonal cuts down the backs of the pastry. The deeper your cuts the more filling will come out. In the second picture above was another batch I made where I cut very deep and you can see the filling puff out. They were roll tighter too. The two styles taste the same - just look different.
- Brush lightly with water and immediately sprinkle the turbinado sugar and chopped almonds on each.
- Bake at 350° for 20-25 minutes.
- Remove to a rack to cool completely.
Recipe Notes
Keeps in the refrigerator over a week. Good stuff!
IF FREEZING::
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer/
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds. And .... the toaster oven would work really well too. You just want to get that center heated.
Ginny McMeans says
Hi Kathy! Yes, you sure can make them savory. Sauteed onion, green bells pepers and lots of sauteed mushrooms would be delicious. Add some spices and salt and pepper too. It depends on the veggie if it would freeze well. You don’t want to much moisture when defrosting. I would probably zap them in the microwave to start getting them warm and then I would reheat them in the oven to get them, sort of, crispy again.
Kathy Wardley says
Hi Ginny, these look delicious but I was wondering if I could make them savoury?
Maybe put a veggie mixture in them?
Would they also be freezable?
I plan to try these with some apple slices but would like a savoury version.
Ginny McMeans says
Haha Herbert! That is great!
Herbert Arce says
Getting the stuff out right now!
Ginny McMeans says
That is so great! I try to make recipes that everyone can love and where the ingredients are easy to buy. Thanks for letting me know! 🙂 I love your mother too. ha!
Katie Olson says
I love these so much! They’re super easy but delicious. Even my mother who isn’t vegan loooves them. Thank you so much!
Ginny McMeans says
No problem, ask as many questions as you like. As for the thickness of the ‘cream cheese’ it should ‘plop’. It holds it’s shape pretty good. Did you only use 1 Tablespoon Juice? I wonder if different varieties become thinner as softening. I would put it back in the fridge to harden up a bit again. Maybe a couple of hours and then spread it and bake. Then put in the refrigerator after baking to harden up again. Yes, you can keep them for a week. Sorry about the long instructions but I really want them to work for you. I am sorry you are having trouble with the filling. Thanks for the compliment and I am so glad you love my website. It means the world to me.
Ginny McMeans says
Yes, after baking. Thank you so much – that makes me VERY happy!
Chris McMahan says
Great, I will try that next time. My cream cheese mixture isn’t very thick. In the picture it looks like you can actually “plop” it , any thoughts? You indicated you can keep them after baked for a week, correct? Sorry for all the questions. I love your website!!!!!!
Anonymous says
You said they would keep in refrigerator for a week, you meant after baking them correct? I love your website!
Ginny McMeans says
You are making my mouth water. That would be a perfect addition Christine.
Christine McMahan says
do you think you could add a few softened apple pieces to it?
Sounds fantastic!
Ginny McMeans says
This is not true Sandy. After you bake something the structure and composition has changed and you can freeze again. I do it constantly. You have to be careful with meat but we don’t eat meat. 🙂
Sandy says
To Lauren Z., you’re not supposed to refreeze things which have already been frozen.
I think I would just cut some blocks of vegan cheese and put them inside.
Ginny McMeans says
Yes, you sure could! They would be perfect.
Lauren Z. says
Do you think you could freeze these, all-ready cooked, so that you could just pop one or two pastries in the toaster oven in the morning?