HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Strudel Science Fair hero image

Strudel Science Fair

Flaky Butter-Strudel Pastry Filled with Strawberries, Finished with Tangy Buttermilk Glaze

1 hour
Serves 4
BreakfastFrenchNut-freeSoy-free
Herb's take

This breakfast treat takes a classic Viennese strudel and turbocharges it with an ultra-buttery dough and a fresh strawberry core. You'll learn the secret to stretchably flaky pastry and why buttermilk in a glaze is a breakfast game-changer.

Equipment needed
  • Pastry blender or food processor
  • Rolling pin
  • Parchment paper

Ingredients

Yield
4

Instructions

  1. 01
    In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, and salt.
  2. 02
    Add 10 tablespoons cold, cubed butter. Cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits.
  3. 03
    Pour in 1/2 cup cold buttermilk and gently mix with a fork just until a shaggy dough forms. If dry bits remain, add more buttermilk a teaspoon at a time.
  4. 04
    Turn the dough onto a floured surface and knead briefly (about 5 times) to bring it together. Flatten into a rectangle, wrap in plastic, and chill for 30 minutes.
  5. 05
    While the dough chills, combine strawberries, 1/2 cup granulated sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring, until the berries release juice and the mixture thickens, about 5–7 minutes. Remove from heat and stir in vanilla. Cool to room temperature.
  6. 06
    Preheat oven to 375°F. Line a baking sheet with parchment paper.
  7. 07
    On a lightly floured surface, roll out the chilled dough to a 12x16-inch rectangle.
  8. 08
    Spread cooled strawberry filling down the center third of the dough, leaving a 1-inch border at the short ends.
  9. 09
    Using a sharp knife or pastry cutter, cut 1-inch wide strips at an angle along both long sides of the rectangle, stopping short of the filling.
  10. 10
    Fold the short ends over the filling, then alternately cross the side strips over the filling in a braid pattern.
  11. 11
    Transfer to the baking sheet. Brush the strudel with 2 tablespoons melted butter.
  12. 12
    Bake for 30–35 minutes until golden brown and crisp. Cool on the baking sheet for 15 minutes.
  13. 13
    Whisk powdered sugar and 2 tablespoons buttermilk in a bowl until smooth and pourable. Drizzle over the slightly warm strudel. Slice and serve.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.