Mixed Berry Strudel

Mixed Berry Strudel

 

Dough

2 3/4 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon salt

8 Tablespoons cold, cubed butter

3 eggs

1-2 Tablespoons water

 

Filling

1/2 cup sugar

1 Tablespoon cornstarch

3# mixed berries

Zest of 1/2 lemon

3/4 cups brioche crumbs

1 1/2 teaspoons vanilla bean paste

 

Garnish

2 Tablespoons butter, melted

Granulated sugar

 

In the bowl of a food processor, combine flour, sugar, salt, and butter. Pulse this mixture until the butter is thoroughly combined, about the size of small peas. Add eggs and water, and pulse until a ball of dough forms. Remove dough from food processor and form into a flat disc. Wrap in plastic wrap and store in the fridge until cold yet pliable, about two hours. In a medium sized bowl, whisk together sugar and cornstarch. Add berries, lemon zest, brioche crumbs, and vanilla bean paste. Set aside. Preheat oven to 375F. To form strudel logs, divide dough into two pieces, and form into rectangles. Roll dough on a lightly floured surface to 24″ long and 8″ wide. Repeat with second half of dough. Carefully place each piece of rolled dough onto a sprayed, rimmed baking sheet. Divide the berry mixture between the two rectangles of dough, making to sure evenly distribute it along each one and leaving an inch on each end free of berries. Fold each end over the berries, and then fold each side, making sure to overlap the sides to cover the berries. Brush each log with butter, and sprinkle generously with sugar. Bake for about 45 minutes, until the crust is medium brown and berries are bubbling. Allow to cool to room temperature before cutting. For easier cutting, refrigerate the finished strudel beforehand. Store in the fridge for up to three days in an airtight container.

*Recipe adapted from Martha Stewart’s Apple Strudel Recipe

 

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