There is nothing quite like the smell of warm butter and roasted strawberries slipping out of a golden, flaky fold; the first bite of Strawberry Mascarpone Strudel gives you that tender contrast of crisp pastry and creamy, slightly sweet filling that reminds you of cozy Sunday afternoons and family gatherings. The mascarpone is rich but gentle, the strawberries bright and juicy, and the phyllo shatters into delicate, buttery layers that make each forkful feel like a small celebration.
This is the kind of classic comfort dessert that brings people together. It pairs easily with a simple bowl of soup or a light salad for a casual lunch, or it can be the sweet finish to a larger family meal when everyone lingers over coffee. The flavors are familiar without being fussy, so it lands well with guests of different ages. If you want an easy centerpiece for a holiday brunch or a spontaneous get-together, this strudel is unfussy enough to make on a weekday yet pretty enough to set out when company comes. For another strawberry-forward treat you might like to compare flavors with a lovely Mother’s Day strawberry mascarpone cake that leans more festive and layered.
This version is simple and practically foolproof. I’ve kept the steps straightforward so you can move from the bowl of mascarpone to the oven with confidence. A little patience brushing the phyllo and careful sealing are the only real work here; the oven does the rest, turning the buttered layers into that irresistible crispness you remember from bakery cases. The technique is forgiving, and the result is always homey and satisfying.
Why this recipe works
This strudel balances textures in the most comforting way. The phyllo dough, when brushed with butter and baked, becomes wafer-thin and crisp, offering a delicate crunch that contrasts with the cool, creamy mascarpone filling. Mascarpone has a higher fat content than cream cheese and a softer, silkier texture, so it blends smoothly with sugar and vanilla to form a luscious layer that holds the sliced strawberries without becoming runny. The strawberries add freshness, a natural sweetness, and a little juice that melds with the mascarpone as it rests. Together they give you both structure and tenderness in every bite.
Ease of cooking is part of why this recipe is such a keeper. Phyllo sheets come ready to use, and you can assemble the filling in one bowl in just a few minutes. Brushing each sheet with melted butter is repetitive, but it’s also oddly meditative and it guarantees each layer will separate into crisp ribbons as the heat reaches between them. Sealing the edges tightly keeps the filling contained, so the oven’s dry heat can focus on browning the pastry rather than turning the interior into a soggy mess. The egg wash gives the surface a glossy, golden finish that looks as good as it tastes.
The flavors work beautifully because they are complementary without competing. Vanilla and a touch of sugar accentuate the mascarpone’s creamy notes and the strawberries’ natural brightness. Using just a cup of mascarpone and two cups of sliced strawberries gives a pleasing ratio: enough creaminess to coat the fruit and enough fruit to brighten every bite. The powdered sugar at the end is optional but adds a nostalgic bakery look and a hint of extra sweetness. Because the recipe uses simple, high-quality ingredients and a straightforward technique, you get a dessert that feels homey, reliable, and special all at once.
How to prepare Strawberry Mascarpone Strudel
Start by getting your work area ready: thaw the phyllo if needed and line a baking sheet. The most satisfying part is spreading the mascarpone and arranging the strawberries it’s like painting with food. Take your time to mix the mascarpone with sugar and vanilla until smooth; that creamy base is what makes each bite feel indulgent without being heavy.
Lay down the first phyllo sheet and brush gently with melted butter. Repeat with several sheets so the base has several crisp layers that will puff and flake in the oven. Pile the mascarpone in a neat strip down the center and arrange the sliced strawberries on top, slightly overlapping. Folding the dough over the filling and brushing the top with egg wash is simple but important; a good seal keeps everything snug while it bakes and gives the strudel a beautiful sheen when it’s done.
While it bakes, the kitchen fills with a warm, comforting aroma that’s part nostalgia and part anticipation. Let the strudel cool for a few minutes after it comes out so the filling sets slightly; then dust with powdered sugar and slice. The steps are gentle and straightforward, and the payoff is that warm, flaky exterior giving way to pillowy mascarpone and bright strawberries.
Ingredients
- 1 package phyllo dough
- 2 cups strawberries, sliced
- 1 cup mascarpone cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the mascarpone cheese and sugar.
- Add the vanilla extract. Mix until smooth.
- Lay out a sheet of phyllo dough.
- Brush it lightly with melted butter.
- Layer additional sheets on top.
- Brush each sheet with melted butter.
- Spread the mascarpone mixture across the center of the phyllo dough.
- Layer the sliced strawberries on top.
- Fold the edges of the phyllo dough over the filling.
- Seal it well.
- Brush the top with an egg wash.
- Bake for 25 to 30 minutes.
- Bake until golden brown.
- Allow to cool slightly.
- Dust with powdered sugar and serve.
Serving ideas
Think of this strudel as a warm, friendly dessert that pairs nicely with simple sides. A scoop of vanilla ice cream or a small dollop of lightly whipped cream makes a lovely classic pairing that echoes the mascarpone’s creaminess. For a fresher contrast, serve slices with a small bowl of mixed greens tossed with a light vinaigrette; the peppery bite lifts the richness of the strudel. If you want to keep things very relaxed, a bowl of plain yogurt with a drizzle of honey on the side complements the strawberries and gives guests an option for a lighter bite.
For another kind of strawberry dessert that travels well to picnics and potlucks, consider the texture and flavor contrasts in a batch of no-bake strawberry mascarpone cheesecake jars, which are easy to portion and share. As for drinks, a cup of Earl Grey tea or a mild coffee is a warming, familiar match. For a celebratory brunch, sparkling water with a twist of lemon or a light prosecco pairs beautifully and keeps the meal feeling bright and cheerful.
Storage tips
Leftovers keep well if you store them correctly. In the refrigerator, wrap the cooled strudel tightly in plastic wrap or place it in an airtight container; it will stay fresh for up to 2 days. The texture of the phyllo will soften a little in the fridge, but you can revive it briefly in the oven for service.
For longer storage, you can freeze the unbaked strudel. Assemble it fully, then wrap it tightly in plastic and aluminum foil before placing it in the freezer. It will keep for up to 1 month. When you’re ready to bake, thaw it overnight in the refrigerator and add a few extra minutes to the baking time, watching for a deep golden color.
To reheat already-baked slices, place them on a baking sheet in a 325°F (160°C) oven for about 8 to 12 minutes. This brings back some of the crispness without drying out the filling. Avoid microwaving if you care about texture; the phyllo will become chewy and lose its delicate layers. If you must use a microwave for quick warming, do it in short bursts and finish with a minute in a hot oven or toaster oven to restore some crunch.
Helpful tips
First, handle phyllo with care and keep it covered. Phyllo dries out quickly; expose it to air and it will crack. Work with one sheet at a time and keep the remaining sheets wrapped in a damp kitchen towel while you assemble. If a corner tears, don’t worry; you can overlap another sheet and press gently to patch it. Brushing each sheet with butter not only adds flavor but helps prevent tearing by keeping the layers flexible.
Second, don’t overfill. One cup of mascarpone and two cups of strawberries are enough to fill the center without bursting the dough. Overfilling makes it hard to seal and increases the chance that juices will escape during baking, which can make the bottom soggy. Arrange the filling in a neat mound and leave a margin on both sides so you can fold the phyllo cleanly over the fruit and cheese.
Third, be patient about sealing and the egg wash. Take a moment to press the edges together firmly so the filling stays inside. Brush the top with a light egg wash to create a glossy, golden crust. If you want an extra shine without adding more fat, you can brush a mix of egg and a splash of milk. Also, let the strudel rest for a few minutes after it comes out of the oven. That little pause helps the mascarpone set slightly and makes slicing neater. These small attentions keep the texture balanced crisp exterior, soft center and give you that comforting, bakery-style finish at home.
Recipe variations
- Berry mix: Swap half the strawberries for blueberries or raspberries. The mixed berries add a little tartness and color variation, and they work well with the creamy mascarpone.
- Citrus twist: Add a teaspoon of finely grated lemon or orange zest to the mascarpone mixture. The citrus brightens the filling and pairs nicely with the natural sweetness of the fruit.
- Nutty crunch: Before folding, sprinkle a quarter cup of finely chopped toasted almonds or pistachios over the strawberries. The nuts give a nice textural contrast and a gentle toasty flavor that pairs well with buttered phyllo.
Frequently asked questions
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well to avoid extra moisture. Pat them dry with paper towels before layering to keep the phyllo from becoming soggy.
Q: Can I make this dairy-free?
A: You can try a thick, dairy-free cream alternative, but mascarpone’s texture is part of the charm. If using substitutes, choose one labeled for baking and be prepared for subtle differences in flavor and texture.
Q: Do I need to thaw phyllo before using it?
A: Yes, thaw phyllo in the refrigerator overnight or on the counter for a few hours. Keep it covered with a damp towel while you work to prevent drying.
Q: Can I assemble ahead of time?
A: You can assemble and refrigerate for a few hours before baking. If you need to make it a day ahead, assemble and freeze, then bake from thawed for best results.
Conclusion
This recipe is an easy way to bring a warm, comforting dessert to your table with minimal fuss and a lovely homemade look. For another take on similar flavors and a professional baking perspective, see Strawberry Mascarpone Strudels – Bake from Scratch Magazine. Give this approach a try next time strawberries are ripe; a simple Strawberry Mascarpone Strudel will make the kitchen smell like home and invite everyone to the table.
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Strawberry Mascarpone Strudel
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting dessert featuring warm butter and roasted strawberries wrapped in flaky phyllo dough with a rich mascarpone filling.
Ingredients
- 1 package phyllo dough
- 2 cups strawberries, sliced
- 1 cup mascarpone cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the mascarpone cheese and sugar.
- Add the vanilla extract and mix until smooth.
- Lay out a sheet of phyllo dough and brush it lightly with melted butter.
- Layer additional sheets on top, brushing each with melted butter.
- Spread the mascarpone mixture across the center of the phyllo dough.
- Layer the sliced strawberries on top.
- Fold the edges of the phyllo dough over the filling and seal well.
- Brush the top with an egg wash.
- Bake for 25 to 30 minutes until golden brown.
- Allow to cool slightly, dust with powdered sugar, and serve.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American