Breakfast strudel is the perfect way to start your day with a delicious twist on a classic pastry. Originating from Central Europe, this flaky, golden treat combines layers of buttery dough with sweet or savory fillings that make every bite irresistible. Whether you’re craving fruit, cheese, or something a little more indulgent, breakfast strudel offers endless possibilities.
Ingredients
To create our delicious Breakfast Strudel, we carefully select each ingredient to ensure the perfect balance of flaky dough and flavorful filling. Below are the essential components divided into dough, filling, and optional touches to elevate our strudel.
Dough Ingredients
For the flaky golden crust, use these precise ingredients:
- 2 ½ cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- ⅓ cup cold water
- 1 large egg yolk
Filling Ingredients
Our rich, savory, and sweet filling is what sets this breakfast strudel apart. Here’s what we include:
| Ingredient | Quantity | Notes |
|---|---|---|
| 3 large apples | peeled and sliced | Preferably tart varieties |
| ½ cup cream cheese | softened | Adds creamy texture |
| ¼ cup granulated sugar | Balances tartness | |
| 1 teaspoon ground cinnamon | For warm spice | |
| ¼ cup chopped walnuts | optional | Adds crunch |
| 2 tablespoons lemon juice | Prevents apple browning |
Optional Toppings and Glazes
To give our breakfast strudel a perfect finishing touch, consider these enhancements:
- 1 egg white, beaten (for an egg wash to achieve a glossy crust)
- Powdered sugar, for dusting
- Vanilla glaze: Mix ½ cup powdered sugar with 1 tablespoon milk and ½ teaspoon vanilla extract for a sweet drizzle
Using these ingredients ensures our breakfast strudel shines with that classic flaky texture, balanced sweetness, and inviting aroma.
Equipment Needed
To prepare our Breakfast Strudel flawlessly, we need the right set of tools. Each piece of equipment plays a crucial role in achieving the perfectly flaky crust and balanced filling that define this classic pastry. Here’s the essential equipment list with clear explanations and tips:
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing bowls | Combine dough and mixing filling ingredients | Use medium to large sizes |
| Pastry cutter or food processor | Cut cold butter into flour for flaky dough | Food processor saves time |
| Rolling pin | Roll out the dough thinly and evenly | A smooth, heavy pin works best |
| Baking sheet or tray | Bake the strudel | Line with parchment paper |
| Parchment paper | Prevent sticking and easy cleanup | Highly recommended |
| Pastry brush | Apply egg wash for golden, glossy finish | Use soft bristles |
| Sharp knife or pizza cutter | Trim dough edges and score top | Ensures clean cuts and patterns |
| Cooling rack | Cool strudel evenly after baking | Prevents sogginess |
| Measuring cups and spoons | Precisely measure all ingredients | Accuracy ensures perfect results |
| Spatula or spoon | Mix and spread the filling evenly | Silicone spatula preferred |
We start by preparing the dough in mixing bowls to combine flour, salt, butter, cold water, and egg yolk. The pastry cutter or food processor is essential to achieve that signature flaky texture by cutting in the cold butter without overmixing. Using the rolling pin, we roll the dough thinly on a floured surface to create delicate layers.
For the filling, we stir all ingredients thoroughly in a bowl using a spatula or spoon. Once the strudel is assembled on a baking sheet lined with parchment paper, we use the pastry brush for an even egg wash giving the crust a lustrous golden appearance. A sharp knife or pizza cutter lets us neatly trim the edges and score the crust so it bakes evenly with an attractive pattern.
Finally, transferring the baked strudel to a cooling rack ensures it cools evenly and maintains crispness before serving.
Pro tip: Having all equipment ready before starting makes our Breakfast Strudel preparation smooth and enjoyable.
Prep Work
Before we dive into assembling our Breakfast Strudel, organizing our prep work ensures a smooth process and perfect results. Let’s get the crucial components ready step-by-step.
Preparing the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour and salt. This forms the base of our flaky dough.
- Cut in Cold Butter: Using a pastry cutter or food processor, cut the cold butter into the flour mixture until it resembles coarse crumbs. Small, pea-sized pieces of butter help create that tender, layered texture.
- Mix Wet Ingredients: In a separate small bowl, whisk the egg yolk with cold water. The cold temperature keeps the dough firm and manageable.
- Form the Dough: Gradually pour the wet mixture into the flour and butter crumbs. Use a fork or your hands to bring the dough together until it forms a ball. Avoid overworking to maintain flakiness.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period relaxes the gluten and solidifies the butter, essential for a flaky crust.
Pro Tip:
Keep ingredients cold throughout to achieve maximum flakiness. Chilling every component can make a big difference in the flaky layers of our Breakfast Strudel.
Preparing the Filling
- Prepare Apples: Peel and core the tart apples, then cut them into thin, even slices to ensure they cook evenly inside the strudel.
- Mix Filling Ingredients: In a medium bowl, combine the apple slices with cream cheese, granulated sugar, ground cinnamon, and optional chopped walnuts. Stir gently until all ingredients are evenly incorporated.
- Adjust Sweetness and Spice: Taste the filling and add more sugar or cinnamon as desired. The balance between the tart apples and creamy filling will define our strudel’s flavor.
- Set Aside: Let the filling rest at room temperature while we prepare the dough. This allows the flavors to meld beautifully.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Tart Apples | 3 medium | Peeled, cored, sliced thin |
| Cream Cheese | 4 oz | Softened |
| Granulated Sugar | ½ cup | |
| Ground Cinnamon | 1 tsp | |
| Walnuts (optional) | ⅓ cup | Chopped |
Remember: The filling should be moist but not wet to avoid soggy dough layers.
This organized prep work puts us on the fast track to creating a golden flaky Breakfast Strudel that bursts with flavor in every bite.
Directions
Follow these detailed steps to create a flaky, golden Breakfast Strudel bursting with rich flavors and a delicate aroma.
Rolling Out the Dough
- Lightly flour a clean work surface and your rolling pin to prevent sticking.
- Remove the chilled dough from the refrigerator and allow it to sit for 5 minutes at room temperature for easier handling.
- Begin rolling the dough into a rectangular shape approximately 12 by 16 inches, maintaining an even thickness of about 1/8 inch.
- Rotate the dough occasionally to keep it uniform and avoid sticking, lightly dusting with additional flour if necessary.
- Strive for an even, thin sheet to ensure perfect layers and a flaky crust once baked.
Assembling the Strudel
- Spread the prepared apple and cream cheese filling evenly over the dough, leaving a 1-inch border along the edges clear.
- Consider this tip: layering the filling thinner ensures balanced flavors and prevents sogginess.
- If using optional walnuts, sprinkle them evenly over the filling to add a delightful crunch and nutty aroma.
- Gently press the filling to adhere to the dough but avoid pressing so hard that it squeezes out during baking.
Sealing and Shaping the Strudel
- Carefully fold the long edge of the dough closest to you over the filling to start rolling the strudel tightly but gently.
- Continue rolling away from you until the dough edges meet.
- Pinch the seam together firmly to seal, then tuck the ends under the roll to enclose the filling fully.
- Place the sealed strudel seam-side down on a parchment-lined baking sheet to prevent sticking and maintain shape.
- Using a sharp knife or pizza cutter, make 3-4 diagonal slits on top to allow steam to escape during baking.
- Optionally, brush the entire strudel with egg wash (a beaten egg) for a beautiful golden-brown finish.
Baking Instructions
| Step | Instruction | Temperature/Time |
|---|---|---|
| Preheat oven | Preheat to 375°F (190°C) | |
| Bake | Place the strudel on the middle rack | 30-35 minutes |
| Check doneness | Look for a golden brown crust and bubbly filling | Check at 30 minutes |
| Cooling | Transfer to a cooling rack | Cool for 15 minutes |
- Pro tip: Avoid opening the oven door during the first 20 minutes to maintain consistent heat and ensure even baking.
- After cooling, dust the strudel with powdered sugar or drizzle with vanilla glaze to enhance presentation and flavor.
This process guarantees a perfectly layered, flaky Breakfast Strudel ready to delight us with every bite.
Serving Suggestions
To maximize the enjoyment of our Breakfast Strudel, we recommend serving it with complementary flavors and textures that enhance its flaky, buttery layers and rich filling. Here are our top serving suggestions to elevate this delightful dish:
Pairing Beverages
- Hot Coffee or Espresso: The robust bitterness of coffee balances the sweet and tangy apple-cream cheese filling perfectly.
- Chai Tea or Spiced Latte: Warm spices in chai or lattes echo the cinnamon notes in the strudel, creating a cozy breakfast experience.
- Freshly Squeezed Orange Juice: The bright citrus freshness cuts through the richness and adds a refreshing contrast.
| Beverage Type | Flavor Profile | Serving Temperature |
|---|---|---|
| Coffee or Espresso | Bitter, bold | Hot |
| Chai Tea/Spiced Latte | Spiced, sweet | Hot |
| Orange Juice | Citrusy, refreshing | Cold |
Complementary Sides
- Fresh Fruit Salad: A mix of berries, melon, and citrus fruits adds vibrant color and a juicy burst alongside the strudel.
- Greek Yogurt with Honey: Creamy yogurt sweetened with a drizzle of honey balances flaky pastry and adds protein.
- Crisp Bacon or Sausages: For a savory contrast, smoky, crisp bacon or breakfast sausages offer a satisfying meat component.
Presentation Tips
- Dust the finished strudel lightly with powdered sugar for a delicate sweet finish and elegant appearance.
- Drizzle with a homemade vanilla glaze to add a glossy and flavorful touch that highlights every layer.
- Serve warm on a wooden cutting board or rustic plate to enhance the visual appeal and sensory experience.
“Serving our breakfast strudel warm alongside a spiced chai latte and fresh berries creates a harmonious balance of flavors and textures that delight the senses.”
By combining these beverage and side options with thoughtful presentation, we ensure our Breakfast Strudel becomes a truly memorable start to any day.
Make-Ahead and Storage Tips
To enjoy our Breakfast Strudel fresh and flaky any day of the week, following smart make-ahead and storage strategies is essential. Here’s how we can keep our strudel tasting its best.
Make-Ahead Preparation
- Prepare the dough and filling in advance. We recommend making the dough and the filling separately and refrigerating them overnight. This resting period enhances flavor and improves dough elasticity for easier rolling.
- Assemble the strudel the night before. After rolling out the dough and spreading the filling, wrap the assembled strudel tightly in plastic wrap. Keep it refrigerated and bake it fresh in the morning. This saves prep time without compromising the flaky texture.
- For freezer storage, we can wrap the assembled but unbaked strudel in parchment paper, then double-wrap in foil or plastic wrap to prevent freezer burn. It can be frozen for up to 2 months.
Storing Fresh Strudel
| Storage Method | Duration | Tips |
|---|---|---|
| Counter at room temp | Up to 2 days | Cover with a clean kitchen towel to prevent drying out. |
| Refrigerator | 4 to 5 days | Store in an airtight container or wrap tightly in foil. |
| Freezer (baked) | 1 to 2 months | Wrap tightly in plastic wrap and place in freezer bag. |
- After baking, let the strudel cool completely on a rack before storing. This prevents sogginess caused by trapped steam.
Reheating for Best Texture
- To revive the flaky layers and warm the filling, preheat the oven to 350°F (175°C).
- Place the strudel on a baking sheet and cover loosely with foil to protect the topping from burning.
- Heat for 12 to 15 minutes, or until warm throughout.
- Remove the foil in the last 3 minutes to crisp the crust.
Pro Tips
“For freezer storage, flash freeze the strudel on a tray first before wrapping.” This prevents the delicate pastry from sticking or breaking apart.
“Avoid microwaving the strudel as it softens the crust.” Oven reheating preserves the signature flakiness.
By following these make-ahead and storage tips carefully, we ensure our breakfast strudel retains its golden crunch and rich, flavorful filling — even on the busiest mornings.
Conclusion
Breakfast strudel offers a wonderful way to start the day with a flaky, flavorful pastry that’s both satisfying and versatile. With the right ingredients, tools, and a little preparation, we can easily create this delightful treat at home. Whether enjoyed fresh from the oven or reheated for convenience, it’s a breakfast option that brings comfort and a touch of elegance to any morning. Let’s embrace the joy of baking and make breakfast strudel a regular part of our routine.
Frequently Asked Questions
What is a breakfast strudel?
A breakfast strudel is a flaky, golden pastry with layers of buttery dough filled with sweet or savory ingredients. It’s a versatile treat inspired by Central European cuisine, perfect for satisfying various morning cravings.
What ingredients are needed for breakfast strudel dough?
The dough requires all-purpose flour, salt, cold butter, cold water, and an egg yolk. These ingredients create a flaky, tender crust ideal for wrapping sweet or savory fillings.
What fillings are common in breakfast strudel?
Popular fillings include tart apples, cream cheese, sugar, cinnamon, and optional walnuts. Savory options can include cheese or other ingredients, making strudel adaptable to different tastes.
What equipment do I need to make breakfast strudel?
Essential tools include mixing bowls, a pastry cutter or food processor, a rolling pin, a baking sheet lined with parchment paper, a pastry brush, a sharp knife or pizza cutter, and a cooling rack.
How do I prepare the dough for breakfast strudel?
Combine dry ingredients, cut in cold butter, mix in wet ingredients, form the dough, and chill it. Chilling keeps the dough flaky and easier to roll out thin.
How is the strudel assembled and baked?
Roll dough thin, spread filling evenly leaving a border, seal edges securely, and bake in a preheated oven. Avoid opening the oven door for the first 20 minutes for best results.
What are good serving suggestions for breakfast strudel?
Serve warm with hot coffee, chai tea, or orange juice. Pair it with fresh fruit salad, Greek yogurt with honey, or bacon and sausages for a balanced breakfast.
Can I prepare breakfast strudel in advance?
Yes, you can prepare dough and filling ahead, refrigerate overnight, and assemble before baking. Unbaked strudel can also be frozen wrapped properly for future use.
How should I store leftover breakfast strudel?
Store fresh strudel at room temperature for up to 2 days, refrigerated for a week, or frozen for longer storage. Reheat in an oven to preserve flakiness; avoid microwaving.
What tips improve my breakfast strudel results?
Use cold ingredients for flaky dough, roll dough thin and even, seal filling well, and preheat the oven. Also, have all equipment ready before starting for a smooth process.