While decorating these classic Strawberry Mascarpone Strudels, we looked to strudels’ nostalgic breakfast cousin, the Pop Tart. For our version, we swap out the usual sprinkles for crushed freeze-dried strawberries for a more refined look and an extra boost of berry.
Strawberry Mascarpone Strudels
Makes 10
Ingredients
- Fast Puff Pastry Dough (recipe follows)
- 1 (8-ounce) container (227 grams) mascarpone cheese, softened
- Strawberry Preserves (recipe follows)
- 1 large egg (50 grams), lightly beaten
- Mascarpone Glaze (recipe follows)
- Garnish: crushed freeze-dried strawberries
Instructions
- Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
- On a lightly floured surface, roll half of Fast Puff Pastry Dough into a 26x7-inch rectangle. Using a ruler and a sharp knife, cut dough into 10 (5x3-inch) rectangles, trimming dough as needed. Repeat with remaining dough. Place half of rectangles on prepared pans.
- Place mascarpone cheese in a pastry bag, and fill half of each rectangle with about 2 teaspoons mascarpone to make an ⅛-inch layer, leaving a ¼-inch border on all sides. Top with 2 heaping teaspoons Strawberry Preserves. Brush egg wash around outside edges. Top with remaining rectangles, and crimp with a floured fork to seal.
- Bake for 15 minutes. Let cool completely. Spread 1½ tablespoons Mascarpone Glaze onto each tart. Garnish with freeze-dried strawberries, if desired. Store in an airtight container at room temperature for up to 2 days.
Fast Puff Pastry Dough
Makes dough for 10 strudels
Ingredients
- 2 cups (454 grams) high-quality unsalted butter*
- 2¾ cups (344 grams) all-purpose flour
- 1 tablespoon (9 grams) kosher salt
- ½ cup (120 grams) ice water
Instructions
- Freeze butter for 30 minutes.
- In the work bowl of a food processor, place flour and salt; pulse until combined.
- Cut frozen butter into cubes; add to flour mixture, and pulse until mixture is crumbly. With processor running, gradually add ½ cup (120 grams) ice water through food chute, processing just until mixture forms a ball.
- On a lightly floured surface, turn out dough. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 3 days in advance and frozen for up to 3 months.
Notes
*We used Kerrygold.
Strawberry Preserves
Makes 1½ cups
Ingredients
- 1 (16-ounce) package (454 grams) fresh or frozen strawberries, partially thawed and roughly chopped
- 1½ cups (300 grams) granulated sugar
- ¼ cup (32 grams) cornstarch
- ¼ cup (60 grams) water
Instructions
- In a medium heavy-bottomed saucepan, cook strawberries and sugar over medium heat until sugar is dissolved. Increase heat to medium-high, and bring to a boil. After berries have softened, use a potato masher to press berries just enough to release some of their juices and partially break up the berries, keeping the texture chunky.
- Continue to boil mixture, stirring frequently to prevent scorching on bottom of pan. Mixture will foam up and expand, and then shrink back as it cooks. Use a metal spoon with a thin edge to skim foam from surface and discard.
- In a small bowl, stir together cornstarch and ¼ cup (60 grams) water.
- Continue boiling until mixture thickens to a slow bubble and registers 215°F (102°C) on a candy thermometer. Stir in cornstarch mixture, and boil for 1 to 2 minutes, stirring constantly. Mixture will thicken. Pour preserves into jars or plastic containers, and refrigerate for at least 1 hour before using. Preserves will keep refrigerated for up to 2 months or frozen for up to 6 months in a jar with a tight fitting lid.
Mascarpone Glaze
Makes 1 cup
Ingredients
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (28 grams) mascarpone cheese
- 2 tablespoons (30 grams) whole milk
Instructions
- In a small bowl, whisk together confectioners’ sugar and mascarpone cheese. Gradually whisk in milk until combined. Use immediately.
