This Blueberry Strudel is a delicious and easy-to-make dessert that’s perfect for any occasion. This classic pastry is sure to be a hit with anyone who loves sweet treats, and the addition of creamy ricotta cheese gives it a rich and indulgent flavor that’s hard to resist.
Nothing like fresh berries and fruit once the warmer weather arrives. I love make an easy Strawberry Mousse, Homemade Fruit Pizza or even a tasty Homemade Raspberry Bundt cake.
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Ingredents to make a Ricotta Blueberry Strudel
- Puff pastry – one roll thawed if frozen or homemade Puff Pastry
- Ricotta cheese – whole fat drained
- Sugar – powdered sugar and granulated or Demerara sugar
- Lemon – lemon zest
- Blueberries – fresh or frozen blueberries
- Egg wash – or milk
How to make a Ricotta Blueberry Strudel
Place the ricotta cheese in a sieve and drain for 15-20 minutes.
In a medium bowl mix the ricotta, powdered sugar and lemon juice with a whisk until creamy.
Place the puff pastry on a sheet of parchment paper, then roll the pastry a couple of time with a rolling pin. Spread the ricotta mixture evenly down the middle, top with the blueberries.
Make cuts on the side of the dough with a sharp knife until you reach the filling. Criss cross the cut slits over the mixture.
Then place it with the parchment paper on a baking sheet. Brush the top of the pastry with an egg wash or milk, then sprinkle with Demerara sugar or granulated sugar.
Bake in the pre-heated oven until golden and baked.
Let the pastry cool before dusting with powdered sugar before serving.
When is Puff Pastry baked?
The Puff Pastry is cooked when it’s golden and puffed and not wet or doughy. Be sure to check underneath the strudel, it should be browned also.
What is the best temperature for baking?
I like to bake a puff pastry strudel at 350F . The highest I would go would be 375F. You should get the best puff at these temperatures.
Why is it called Strudel
The origin of strudel is Austrian, it’s name “Strudel” comes from the German word which mean “whirlpool”, apparently when cut this is what the thin pastry resembles rolled around the filling.
What is authentic Strudel Dough?
Authentic strudel dough is rolled paper thin, thin enough to see through. It is made with flour, salt, warm water, egg yolks, vegetable oil and vinegar. But in our case puff pastry will do!
There are many different types of strudel, some are made with puff pastry, some with a regular pie dough and some with the traditional very thin strudel dough.
For my apple strudel I made a typical Italian type of dough, for this recipe and my Strawberry strudel I used puff pastry. Sometimes I like to make a savory strudel such as a Caprese or Sausage, cheese and mushroom strudel.
Can I use other berries?
Yes you can you can substitute the blueberries with blackberries, raspberries or even mulberries.
How to Store Blueberry Strudel
If you happen to have leftovers, the best way to store the strudel is in the refrigerator. Be sure to wrap it well in plastic wrap or place in an air tight container. You can bring it to room temperature before serving. Any leftovers will last 2-3 days in the fridge.
How to freeze it
The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer container or bag, place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
If you are a lover of blueberries like us then I think you will also enjoy these Blueberry Streusel muffins or a delicious Blueberry Loaf or even a Lemon blueberry scone for breakfast!
Whether you’re hosting a dinner party, celebrating a special occasion, or just looking for a sweet treat to enjoy with your family, blueberry strudel made with ricotta is a perfect choice. It’s easy to make, versatile, and delicious, and is sure to impress anyone who tries it. So why not give it a try today? I hope you enjoy it as much as we did! Enjoy.
Easy Ricotta Blueberry Strudel
- 1 roll Puff pastry
- 1 cup ricotta cheese
- 2-3 tablespoons powdered sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup fresh or frozen blueberries
- 1 large egg
- 1-2 tablespoons water
- 1-2 tablespoons milk
- Pre-heat oven to 375F / 190C.
- Place the ricotta cheese in a sieve and drain for 15-20 minutes.
- In a medium bowl mix the ricotta, powdered sugar and lemon zest with a whisk until creamy.
- Place the puff pastry on a sheet of parchment paper, then roll the pastry a couple of time with a rolling pin. Spread the ricotta mixture evenly down the middle, top with the blueberries.
- Make cuts on the side of the dough with a sharp knife until you reach the filling. Criss cross the cut slits over the mixture. Then place it with the parchment paper on a baking sheet.
- Brush the top of the pastry with an egg wash (beat together the egg and water) or milk, then sprinkle with Demerara sugar or granulated sugar. Bake in the pre-heated oven for approximately 15-20 minutes or until golden and baked.
- Let the pastry cool 10 minutes on the baking pan then move to a plate to cool completely then dust with powdered sugar before serving. Enjoy!
Corrine DiPietro says
Looks absolutely delicious. Can’t wait to try it.
Hi Corrine, thanks so much, I hope you enjoy it. Take care!
Deb Parker Champagne says
Is a “roll” of puff pastry the same as the sheets I see in grocery stores?
Hi Deb, yes it is. 🙂
Di Chesna says
Love this recipe! I made one for this morning and a second to freeze and bake in two weeks for company. Delicious and easy!
Hi Di Chesna, thanks so much, so glad you like it, I hope your company does too. Take care and have a wonderful weekend!
I’m considering making this for an event were are going to have On Memorial Day. My question is can I use blueberry filling from the can? I will try your recipe as it is , sounds and looks delicious..
Hi Grace, I don’t know if the pie filling would have too much liquid, you could try. Let me know if you do. Happy Memorial Day!
Tina Silverio says
I have a few questions – Can I make this the night before to use the next morning? If so, how do you recommend storing until the next morning? Also, what about mascarpone cheese instead of ricotta?
Hi Tina, yes you could make it the night before and then bake the next day. Wrap it well in plastic wrap and refrigerate. Then remove from the fridge unwrap and bake. Hope that helps. And I think mascarpone would also work. Take care!
Hello, can I use cream cheese instead of the ricotta? If so, same amount? Thanks so much for the recipe! Looks so easy and delicious!!
Hi Lola, thanks so much, yes you can use cream cheese and the same amount will work. I hope you enjoy it. Take care!
Well, this recipe looked wonderful and I just had to make it! Went out and got all the ingredients, was easy to assemble etc.
However, the fruit oozed an amazing amount of liquid. I drained it off and returned the strudel to the oven and drained the liquid twice more before the pastry had a hint of brown.
It is cooling now after about an hour of cooking and I’m afraid the bottom pastry is quite soggy.
I don’t think I’ll try this again!
What suggestions do you have? I’m sure using frozen fruit will also produce a lot of liquid.
Hi Ina, I really don’t know why there was so much liquid, it could be that your ricotta was extremely liquidy. Did you place it in a sieve to drain? I don’t think it was the blueberries as they aren’t that full of juice. Let me know.
Thanks for your reply. I did drain the cheese in a sieve for half an hour and it was not particularly liquidy.
Do you think the recipe would work with cream cheese?
Hi Ina, yes it will also work with cream cheese. 🙂
Your recipe looks awesome I can’t wait to try making IT
I also like that it is on the healthy side
Hi Eileen, thanks I hope you enjoy it. Take care!