Strawberry Cream Cheese Strudel
There’s something utterly delightful about biting into a warm, flaky pastry that melts in your mouth, and this easy Strawberry Cream Cheese Strudel does just that. Imagine the contrast of the buttery crescent roll dough enveloping a luscious filling of sweet cream cheese and strawberry pie filling. This treat strikes the perfect balance between creamy and fruity, making it a go-to for dessert lovers and brunch enthusiasts alike. Whether you’re serving it at a casual family gathering or indulging in a self-care moment on the couch, this strudel promises a burst of joy in every bite.
I first discovered this strudel on a lazy Sunday afternoon when the craving for something sweet and comforting hit me. The simplicity of the ingredients—most of which I already had on hand—made it the perfect choice. With just 20 minutes of baking time, I found myself in pastry heaven before I knew it. What’s even better is that anyone can whip this up, thanks to the use of Pillsbury crescent rolls, which means you don’t have to worry about making dough from scratch. So, let’s roll up our sleeves and get started on this tasty treat!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: It takes just 20 minutes to bake; perfect for last-minute cravings.
- Irresistible Flavor: The combination of cream cheese and strawberry pie filling is both indulgent and refreshing.
- Eye-Catching Appeal: Gorgeous layers make it a showstopper for any gathering.
- Flexible Serving: Perfect for breakfast, dessert, or a sweet afternoon snack.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free crescent dough.
Ingredients You’ll Need
- 1 (8 oz) tube Pillsbury crescent rolls: The star of this strudel; they provide the flaky, buttery base.
- 1 (8 oz) cream cheese, softened: This ingredient creates the rich, creamy filling that complements the strawberries beautifully.
- 1 cup powdered sugar: Sweetens the cream cheese mixture; you can adjust based on your sweetness preference.
- 1 1/2 cups strawberry pie filling: Adds fruity flavor and a pop of color; you can substitute with any berry filling you love.
- 1 egg, beaten: Egg wash for a golden crust; you can use milk as a substitute for vegan options.
- Sugar: A sprinkle on top for added sweetness and a nice crust.
- 1/2 cup powdered sugar: For the icing; just sweet enough to drizzle over for a finishing touch.
- 1 tbsp milk: Helps create the perfect drizzling consistency for your icing.
How to Make Strawberry Cream Cheese Strudel
Preheat the oven: Start by preheating your oven to 375°F (190°C). This ensures an even, golden finish for your strudel.
Prepare the crescent rolls: Unroll the 8 oz tube of Pillsbury crescent rolls onto a parchment paper-lined baking sheet. Make sure to press the seams together and straighten the edges to form a solid surface.
Cut the strips: Using a pizza cutter, slice 1-inch strips down both sides of the dough, leaving about 3 inches in the center untouched for the filling. This creates flaps to wrap over the filling later.
Mix the cream cheese filling: In a medium bowl, beat together the softened cream cheese and 1 cup of powdered sugar until it’s smooth and creamy. This step is crucial for getting that delightful texture.
Spread the mixture: Take your cream cheese mixture and spread it up and down the center section of the dough where it wasn’t cut. Be generous; you want every bite to be packed with flavor!
Add the strawberry filling: Next, spread 1 1/2 cups of strawberry pie filling over the cream cheese mixture, ensuring an even layer. The sweet strawberries will create vibrant layers with the creamy filling.
Wrap the strudel: Now, take the cut strips and wrap them over the filling, overlapping them like a braid. This not only looks beautiful but also holds the filling snugly inside.
Brush with egg wash: Use a brush to apply the beaten egg over the outer dough. This gives the strudel that gorgeous golden crust when baked. You won’t need the entire egg, just enough to coat the outside.
Sprinkle sugar: Generously sprinkle sugar over the top of the dough. This adds a delightful sweetness and a bit of crunch to the finished product.
Bake: Place your strudel in the oven and bake for approximately 15 minutes, or until the pastry edges are golden brown and it looks beautifully puffed up.
Make the icing: While the strudel is baking, whisk together the remaining 1/2 cup of powdered sugar and 1 tablespoon of milk in a small bowl until smooth. This will be your icing for drizzling.
Drizzle the icing: Once the strudel is out of the oven and slightly cooled, drizzle the icing over the top. The warm strudel will absorb the icing slightly, making it even more indulgent.
Storing & Reheating
Store any leftover strudel in an airtight container at room temperature for up to 1 day. If you need to keep it longer, refrigerate it for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, pop it in a preheated oven at 350°F (175°C) for about 10–12 minutes. Be aware that the texture might change slightly after being frozen and reheated, but a quick warm-up revives that delicious taste!
Chef’s Helpful Tips
- Be careful not to overmix the cream cheese filling; you want it to remain creamy and smooth.
- If your dough gets too warm while you’re working, pop it in the fridge for a few minutes to make it easier to handle.
- Don’t skip the egg wash; it creates that beautiful, shiny finish that looks so appealing.
- Experiment with different pie fillings—blueberries or cherries can be just as delightful.
- Try adding a dash of vanilla extract to the cream cheese mixture for an extra layer of flavor.
- If you’re making it ahead of time, you can prepare the strudel, cover it, and refrigerate it before baking for a few hours or overnight.
There’s nothing quite like enjoying a slice of fresh-out-of-the-oven Strawberry Cream Cheese Strudel with a cup of coffee or tea. It’s a blend of sweet and creamy, flaky and satisfying—a delightful combination for any time of day. This recipe not only elevates your baking game but also encourages you to explore your flavor preferences with confidence. Don’t hesitate to put your own spin on it. Happy baking, and may every bite of this strudel be as delightful as the first!
Recipe FAQs
Can I use frozen strawberries instead of pie filling?
How do I avoid a soggy bottom on my strudel?
Can I make this strudel ahead of time?
What’s the best way to serve Strawberry Cream Cheese Strudel?
More Desserts & Appetizers Recipes
- Fried Ice Cream
- Cook Popcorn in the Microwave
- Easy Strawberry Chocolate Chip Cake Mix Cookies
- Christmas Tree Cookies
- Peppermint Bark Cups
👉 If you make my Strawberry Cream Cheese Strudel recipe, please leave a comment and a star rating — it really helps others discover the recipe.
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Strawberry Cream Cheese Strudel
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 strudel 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Strawberry Cream Cheese Strudel features a flaky crescent roll exterior, creamy cheese interior, and sweet strawberry filling. It’s an easy and delicious treat that’s perfect for any occasion.
Ingredients
- 1 (8 oz) tube pillsbury crescent rolls
- 1 (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups strawberry pie filling
- 1 egg, beaten
- sugar
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 375 degrees.
- Unroll crescent rolls onto a parchment paper lined baking sheet. Press the seams together and straighten the edges out.
- Using a pizza cutter, cut 1" strips down both sides of the dough, leaving about 3" of uncut dough in the center for the filling.
- Beat together softened cream cheese and powdered sugar until smooth.
- Spread the cream cheese mixture down the center of the dough.
- Next, spread the strawberry pie filling over the cream cheese mixture.
- Wrap the sliced strips over the filling, overlapping them like a braid.
- Brush the outside of the dough with the beaten egg, using only a portion of the egg.
- Generously sprinkle sugar over the top of the strudel.
- Bake for 15 minutes until golden brown.
- Prepare the icing by whisking powdered sugar and milk together.
- Drizzle the icing over the baked strudel.
Notes
Ensure the cream cheese is softened for easy mixing.
You can substitute the strawberry pie filling with any other fruit filling you prefer.
Allow the strudel to cool slightly before drizzling with icing.
Nutrition
- Serving Size: 1 strudel
- Calories: 320
- Sugar: 20g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
