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Puff Pastry Strudel

Published: . Last Updated: December 13, 2018

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Vegan Cream Cheese Puff Pastry Strudel is an easy, flaky, lemony, creamy, easy, sweet roll. A great breakfast or brunch treat. You can’t eat just one.

Vegan Cream Cheese Puff Pastry Strudel are photographed up-close and criss-crossed on a small blue and white antique plate. A beige wooden mat is underneath.
 

Your new Cream Cheese 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 changeup. Company loves them too.

I have three different strudels on the blog and all use store-bought puff pastry. Sometimes you just need an easy treat. I’ll show you a couple pictures on down the page.

One is apple strudel and one is chocolate strudel. So   … just a minute.

Mix, fold, sprinkle, bake. Ready to be served or saved for any special special day throughout the week. Have a great time!

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You know those two other strudel recipes I told you about? Well, here are a couple of photos to tempt you and then just click on the link or picture and you’ll be transported.

Here is the fruit and delicious Easy Apple Strudel.

Easy Apple Strudel uses a pre-made puff pastry and you tweak it with a few ingredients.
Now, last but not least, Mother’s Chocolate Strudel.

Mother's Chocolate Strudel is sliced with chocolate and walnuts showing in the rolled layers of a flaky crust. All served on a white plate.
Now back to simple and slammin’ breakfast treat and a couple of photos of the process and what the unbaked strudel looks like.

Here is how it looks when you’ve just laid down the filling.

Puff Pastry Strudel ingredients
 

And this is what it looks like when the pastry has been rolled and sprinkled with almond slivers right before baking.

Vegan Cream Cheese Puff Pastry Strudel to bake
These Vegan Cream Cheese Puff Pastry Strudel rolls come out puffed and delicious.

Vegan Cream Cheese Puff Pastry Strudel deep cuts
 

This post contains affiliate links. Read my disclosure policy here.

 

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5 from 5 votes

Vegan Cream Cheese Puff Pastry Strudel

Super Simple Vegan Cream Cheese Puff Pastry Strudel is flaky, lemony, sweet treats for the whole family.
Course Breakfast
Cuisine Pastry, Strudel
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Puff Pastry Rolls
Calories 318kcal
Author Ginny McMeans

Ingredients

For the Pastry

  • 6 ounces vegan cream cheese softened
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 packages 2 sheets pre-made puff pastry sheets Pepperidge Farms puff pastry sheets are vegan (and others)

For the Topping

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 rolled 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.

Nutrition

Nutrition Facts
Vegan Cream Cheese Puff Pastry Strudel
Amount Per Serving (1 Serving)
Calories 318 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Sodium 156mg 7%
Potassium 52mg 1%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 8g
Protein 4g 8%
Vitamin C 0.6%
Calcium 2.4%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

 

Vegan Cream Cheese Puff Pastry Strudel are criss-crossed on a small blue and white antique plate. A beige wooden mat is underneath.
 

 

Vegan Cream Cheese Puff Pastry Strudel is easy, flaky, lemony, sweet treats for the whole family. A great breakfast or brunch treat. You can't eat just one. #breakfast #strudel #veganbreakfast #vegan #veganrecipes #veganfood #brunch #vegetarian #veganinthefreezer

Reader Interactions

Comments

  6. 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.

  7. 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.

  10. 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!

  11. I love these so much! They’re super easy but delicious. Even my mother who isn’t vegan loooves them. Thank you so much!

  12. 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.

  14. 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!!!!!!

  15. You said they would keep in refrigerator for a week, you meant after baking them correct? I love your website!

  18. 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. 🙂

  19. 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.

  21. 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?

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