Custard and Strawberry Strudel

Introduction

Imagine the perfect harmony of crisp, flaky pastry embracing a luscious custard center, studded with juicy strawberries and accented with delicate ladyfingers. This Custard and Strawberry Strudel brings together the best of European baking traditions in one elegant dessert. The combination of velvety homemade custard and fresh strawberries creates a luxurious filling that balances sweetness with fruity brightness, all wrapped in golden puff pastry that shatters beautifully with each bite. Whether served warm from the oven at a family gathering or as the crowning glory of a sophisticated dinner party, this strudel promises to delight the senses and leave everyone asking for seconds. Perfect for showcasing seasonal strawberries, this dessert manages to be both comforting and refined—a true showstopper that’s surprisingly achievable at home.

Ingredients

For the Custard:

1 cup (240ml) whole milk
2.4 tbsp (30g) granulated sugar
1 tbsp (10g) cornstarch
2 oz (57g) eggs (approximately 1 medium egg)
½ cup (25g) egg yolks (approximately 1 medium yolk)
1 unprocessed lemon, peel only
1 pinch fine salt

For the Strawberry Filling:

1.7 cups (250g) fresh strawberries
2 tbsp (25g) granulated sugar
Grated peel of ½ lemon

For the Strudel:

8.1 oz (230g) rectangular puff pastry sheet
3 ladyfinger cookies (savoiardi)

For the Glaze:

1 egg yolk
1 tablespoon whole milk

For Serving:

Powdered sugar for dusting

Step-by-Step Instructions

Preparing the Custard:

Prepare the lemon and milk: Using a vegetable peeler, carefully remove the yellow zest from the lemon in strips, being careful to avoid the bitter white pith. Pour the milk into a medium saucepan, add the lemon zest strips, and heat over low heat until it just reaches the edge of boiling (small bubbles forming around the edge). Remove from heat.
Mix the egg base: In a medium bowl, combine the eggs, egg yolks, sugar, and a pinch of salt. Whisk gently just until combined – avoid creating too many bubbles.
Add the cornstarch: Sift the cornstarch directly into the egg mixture to prevent lumps. Whisk until smooth and fully incorporated.
Temper the egg mixture: Remove the lemon zest strips from the warm milk. Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This tempers the eggs, preventing them from scrambling.
Cook the custard: Return the saucepan with the remaining milk to medium-low heat. Pour the egg-milk mixture back into the saucepan, stirring constantly with a whisk. Continue cooking for about 10 minutes, stirring continuously, until the custard thickens enough to coat the back of a spoon. The custard should leave a clear path when you run your finger across the spoon.
Cool the custard: Transfer the custard to a shallow baking dish or bowl. Cover the surface directly with plastic wrap (touching the custard) to prevent a skin from forming. Allow it to cool at room temperature for about an hour.

Preparing the Strawberry Filling:

Prepare the strawberries: Wash the strawberries thoroughly, remove the stems, and cut them into quarters (or smaller pieces if they’re very large).
Cook the strawberries: In a non-stick frying pan, combine the quartered strawberries, sugar, and grated lemon zest. Cook over high heat for about 5 minutes, stirring occasionally, until the strawberries release their juices but still maintain some of their shape. Remove from heat and set aside to cool slightly.
Drain excess juice: Once cooled, use a slotted spoon to transfer the strawberries to a bowl, leaving behind most of the excess juice to prevent the strudel from becoming soggy.

Assembling and Baking the Strudel:

Prepare for baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the ladyfingers: Break or cut the ladyfingers into small pieces, about ½-inch chunks.
Roll out the pastry: Place the rectangular puff pastry sheet on a piece of parchment paper with the long side facing you. If necessary, gently roll it to ensure even thickness.
Layer the fillings: Spread the cooled custard down the center of the puff pastry, creating a 3-inch-wide strip and leaving at least 1 inch on either side, and 2 inches at the top and bottom. Arrange the drained strawberries evenly over the custard. Sprinkle the ladyfinger pieces over the strawberries.
Fold the strudel: Using the parchment paper to help, fold one long side of the pastry over the filling, then fold the other side over, slightly overlapping. Press gently to seal. Fold the ends under the strudel, pinching to seal and prevent the filling from leaking.
Prepare for baking: Carefully transfer the strudel, seam-side down, along with the parchment paper to the prepared baking sheet. Using a sharp knife, make several diagonal slits on the top of the strudel to allow steam to escape during baking.
Glaze the strudel: In a small bowl, whisk together the egg yolk and tablespoon of milk. Using a pastry brush, gently brush this mixture over the entire surface of the strudel for a golden finish.
Bake: Place the strudel in the preheated oven and bake for approximately 40 minutes, or until the pastry is puffed and golden brown.
Cool and serve: Remove from the oven and allow the strudel to cool on the baking sheet for at least 15 minutes. Before serving, dust generously with powdered sugar. Slice carefully with a serrated knife and serve warm or at room temperature.

Nutritional Information and Timing

Preparation Time: 25 minutes
Custard Cooling Time: 1 hour
Baking Time: 40 minutes
Total Time: 2 hours 5 minutes
Servings: 8 slices

Nutritional Information (per slice):

Calories: 260
Protein: 5g
Carbohydrates: 27g
Fat: 15g
Fiber: 1g
Sugar: 13g
Sodium: 180mg

Cooking Tips and Tricks

Perfect custard consistency: The custard should be thick enough to spread easily but not runny. If it seems too thick after cooling, whisk it gently to loosen it up before spreading on the pastry.
Puff pastry handling: Work with cold puff pastry straight from the refrigerator for best results. If it becomes too soft or sticky, return it to the refrigerator for 15 minutes before continuing.
Preventing a soggy bottom: Make sure to drain the cooked strawberries well before adding them to the strudel. The ladyfinger pieces also help absorb excess moisture from the fruit.
Creating a tight seal: When folding the pastry, ensure all edges are well-sealed to prevent filling from leaking during baking. A little water on your fingertips can help create a better seal.
Even browning: For perfectly even browning, rotate the baking sheet halfway through baking time. If the strudel is browning too quickly, cover loosely with aluminum foil.
Testing for doneness: The strudel is ready when the pastry is puffed and golden brown, and you can see the filling bubbling slightly through the vents.
Clean cutting: Allow the strudel to cool for at least 15 minutes before cutting to let the filling set. Use a sharp serrated knife with a gentle sawing motion for the cleanest slices.

Variations and Substitutions

Pastry options: While puff pastry creates a classically flaky strudel, you can also use phyllo dough for a more traditional Austrian-style strudel. Layer 6-8 sheets of phyllo, brushing each with melted butter before adding the filling.
Fruit variations: Replace strawberries with other berries like raspberries, blackberries, or blueberries. For a mixed berry version, use equal parts of different berries totaling 1.7 cups.
Seasonal adaptations: In fall, try diced apples or pears sautéed with cinnamon and brown sugar. In winter, use frozen berries (thawed and well-drained) or poached fruit.
Flavor enhancements: Add ½ teaspoon of vanilla extract or the seeds from ½ vanilla bean to the custard for extra flavor. A dash of almond extract pairs wonderfully with strawberries.
Cookie alternatives: If ladyfingers aren’t available, use crushed amaretti cookies, shortbread, or even graham crackers for a different texture and flavor profile.
Dairy-free option: Substitute the whole milk with almond milk or coconut milk for a dairy-free custard. Be aware that cooking time may vary slightly.
Nutty addition: Sprinkle 2-3 tablespoons of sliced almonds or chopped pistachios over the strawberries before adding the ladyfinger pieces for extra texture and flavor.

Common FAQs

Can I make this strudel ahead of time?

Yes, you can prepare the custard up to 2 days ahead and store it in the refrigerator, covered with plastic wrap. The assembled strudel can be prepared up to 6 hours ahead and refrigerated before baking. Add an extra 5 minutes to the baking time if baking from cold.

My custard seems lumpy. How can I fix it?

If your custard develops lumps, remove it from heat immediately and strain it through a fine-mesh sieve while still hot. Then continue cooking until it reaches the proper thickness.

Can I use frozen puff pastry?

Absolutely! Frozen puff pastry works perfectly for this recipe. Just thaw it according to package directions before using, but make sure it remains cold and workable.

Why is my strudel leaking filling during baking?

This usually happens if the seams aren’t properly sealed or if there are tears in the pastry. Make sure to pinch all seams firmly and check for any thin spots or tears before filling. Also, ensure you’ve properly drained the strawberries of excess juice.

Can I serve this strudel cold?

While this strudel is delicious warm or at room temperature, it can certainly be served cold from the refrigerator. The flavors actually develop nicely after a few hours of chilling.

Storage and Make-Ahead Tips

Refrigerating the baked strudel: Store any leftover strudel in an airtight container in the refrigerator for up to 3 days. The pastry will soften somewhat but will still be delicious.
Reheating: To restore some crispness to the pastry, reheat individual slices in a 300°F (150°C) oven for 10 minutes. Microwave reheating works but will result in softer pastry.
Freezing options: The unbaked assembled strudel can be frozen for up to 1 month. Wrap it tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator before brushing with egg wash and baking. Add about 10 minutes to the baking time.
Custard make-ahead: The custard can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Whisk it gently before using if it has become too firm.
Partial preparation: For a time-saving option, prepare the custard and cook the strawberries the day before. Store both components in the refrigerator, then assemble and bake the strudel the next day.
Day-of freshening: If the strudel was made earlier in the day and has lost some of its crispness, pop it into a 325°F (165°C) oven for 5-7 minutes before serving. Let it cool slightly, then dust with fresh powdered sugar.

This Custard and Strawberry Strudel combines the comfort of homemade custard with the bright flavor of seasonal strawberries, all wrapped in golden, flaky pastry. It’s an impressive dessert that’s sure to become a favorite for special occasions and family gatherings alike!