Strawberry Strudel

image of Strawberry Strudel

Everything that tastes good is fattening. That’s the rumor, anyway. And while sometimes it sure seems that way, fortunately there are a few goodies out there to prove it wrong.

Take strawberries, for instance. Beautiful, juicy, sweet and delicious. AND very low calorie (and they’re even quite filling). Strawberries are definitely an exception to the above rule. Strawberries are a great way to satisfy your sweet tooth without busting any buttons.

Phyllo dough is another staple for me. Crispy and golden brown, judicious use of phyllo dough can give you a yummy and satisfying crust for a lot less fat and calories than pretty much any other kind. I like to keep some in the freezer all the time.

So the other night I was wanting something sweet and tasty but not too indulgent. I had some thawed phyllo dough. There was a big container of strawberries that needed to be used. So I just threw this together and it was delish. Sweet strawberry filling in a crispy golden brown crust – what’s not to like? And hot out of the oven, it was fragrant and warming to boot.

And to top it off, it only took maybe 5 minutes to put it together. This could definitely be done with pretty much any kind of fruit or berry, I would think. This is why I keep that phyllo around!

Strawberry Strudel

Yield: 4


  • 4 sheets phyllo dough thawed
  • 1 tablespoon sugar
  • 1 Tbsp butter, melted or cooking spray
  • 2 cups sliced fresh strawberries
  • 1/4 cup sugar
  • 3 tablespoons cornstarch


  1. Preheat oven to 375 degrees. Line a baking sheet with foil and spray lightly with cooking spray.
  2. Combine strawberries, sugar and cornstarch in a bowl and toss to coat. Set aside.
  3. Lay one sheet of phyllo on baking sheet. Spray liberally with cooking spray or brush with butter. Sprinkle very lightly with sugar. Lay second sheet of phyllo on top of first and spray with cooking spray or brush with butter.
  4. Pile half of strawberry mixture on one end of phyllo dough, several inches from the short end. Fold over and roll (like a burrito), folding in ends as you go, until completely rolled up, seam side down. Spray outside of strudel with cooking spray or brush with butter and sprinkle lightly with sugar.
  5. Repeat with remaining phyllo and strawberries.
  6. Bake for 20-25 minutes or until golden brown. Cut in half and serve warm

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