Strawberry Mascarpone Strudels

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
  • 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
  1. Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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
  • 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
  1. Freeze butter for 30 minutes.
  2. In the work bowl of a food processor, place flour and salt; pulse until combined.
  3. 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.
  4. 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.
*We used Kerrygold.

Strawberry Preserves
Makes 1½ cups
  • 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
  1. 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.
  2. 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.
  3. In a small bowl, stir together cornstarch and ¼ cup (60 grams) water.
  4. 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
  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (28 grams) mascarpone cheese
  • 2 tablespoons (30 grams) whole milk
  1. In a small bowl, whisk together confectioners’ sugar and mascarpone cheese. Gradually whisk in milk until combined. Use immediately.


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