Mixed berry strudel with yogurt topping
3
Points®
Total time: 26 min • Prep: 8 min • Cook: 18 min • Serves: 8 • Difficulty: Easy
Don’t let homemade strudel intimidate you; this is the perfect beginner recipe to get this sweet dessert on your table. We’ve used ready-made phyllo dough to save time and to make preparation much easier. Layers of the flaky phyllo dough are brushed with butter, sprinkled with crisp breadcrumbs, and finally gives way to a lemony berry filling. The instant tapioca helps thicken the filling mixture. We’ve called for mixed berries here, but you could use peaches or apples or really whatever fruit sounds good. We’ve topped the strudel with a sweetened yogurt for a cooling contrast to the hot strudel.
Ingredients
Mixed berries
3 cup(s), such as blueberries, raspberries, blackberries, or diced strawberries
Uncooked tapioca
2 Tbsp, Instant variety
Lemon zest
1 tsp
Phyllo dough
5 sheet(s), (12 x 17-inch) thawed
Unsalted butter
1½ Tbsp, melted
Dried plain breadcrumbs
4 tsp, plain flavored, or 4 teaspoons ground walnuts
Plain fat free Greek yogurt
½ cup(s), or other brand
Packed brown sugar
½ tsp, or 1/2 teaspoon sucralose–brown sugar blend
Instructions
1
Place an oven rack in the lower third of the oven and preheat the oven to 450°F. Lightly spray a baking sheet with nonstick spray.
2
Gently toss together the berries, tapioca, and lemon zest in a medium bowl; let stand 10 minutes.
3
Meanwhile, place a large sheet of parchment or wax paper on a work surface. Place a phyllo sheet on top, with a long side facing you. Keep the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Lightly brush the phyllo sheets with the melted butter and sprinkle with about 1 teaspoon breadcrumbs. Repeat with the remaining phyllo, butter, and breadcrumbs to make 4 more layers.
4
Spoon the berry mixture over the phyllo in a lengthwise 3-inch-wide strip, leaving a 2 1⁄2-inch border on the short sides and the long side nearest you. Fold the short sides of the phyllo over the filling, then roll up jelly-roll style. Place, seam side down, on the baking sheet and brush with the remaining butter. Bake until deep golden brown, 18 – 20 minutes. Let cool on the baking sheet on a rack until warm, about 20 minutes.
5
Meanwhile, to make the topping, combine the yogurt and sucralose–brown sugar blend. With a serrated knife, cut the strudel into 8 slices. Place the slices on a platter and serve the yogurt topping alongside. Yields 1⁄8 of strudel and 1 tablespoon yogurt per serving.
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