Triple Berry Strudel

Recipe by Nicole Masson for Wyman's

Prep Time: 20 minutes 

Cook Time: 30 minutes 

Yield:  6 servings 

Ingredients:

• 3 ½ cups Wyman’s Triple Berry blend, thawed, rinsed, and drained 
• ¼ cup granulated sugar 
• 1 tablespoon cornstarch 
• 1 tablespoon lemon juice 
• 1 sheet frozen puff pastry (14 ounce), thawed 
• 1 egg + 1 tablespoon water, lightly beaten 
• Turbinado sugar, for sprinkling (optional) 
• Powdered sugar, for serving (optional) 

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. 
2. In a medium bowl, stir together the berries, sugar, cornstarch, and lemon juice until combined. Pour into a strainer and let it sit to let the excess juice drain out. 
3. In the meantime, place the pastry on a lightly floured surface. Using a rolling pin, roll it out slightly to make it even and smooth. Place on the prepared baking sheet. 
4. Cut the left and right sides of the dough into 2 inch strips, leaving about 4 inches in the center of the pastry. Spoon the berry mixture along the center of the dough. Fold the strips over the berries, crossing over each other, and folding the ends up to seal. 
5. Lightly brush the top of the pastry with the egg wash. Sprinkle with turbinado sugar (optional). Bake for 30-35 minutes, until the filling is bubbling and the pastry is golden brown. 
6. Allow the strudel to cool for 10 minutes before slicing. Top with powdered sugar (optional). Serve warm and enjoy!