This strudel is one sheet of puff pastry, a handful of berries, and some vegan brie — braided into something that looks like you spent the afternoon on it. The whole thing takes about 15 minutes to put together, and the oven does the rest. It works on a weeknight and it works for guests, which is a short list of recipes to have around.
Why this recipe works
Two things make this strudel reliable. First, the vegan brie goes in both under and on top of the berries — not just underneath. That layering means the cheese melts into the fruit from both sides, so you get a cohesive filling rather than a wet berry pile sitting on a dry cheese base. Second, the criss-cross strips do real structural work: they hold the filling in as it bubbles and let steam escape at the same time, which keeps the pastry from going soggy on the bottom. Skip the urge to pack in extra berries — a crowded filling pushes moisture into the pastry before the strips can vent it.
Keeping and reheating
Leftover strudel keeps in the fridge for up to 3 days in an airtight container. The pastry will soften overnight, but it comes back well in a 350°F oven for 8–10 minutes — skip the microwave, which turns the pastry chewy and flat. For longer storage, freeze individual slices on a baking sheet until solid, then transfer to a freezer bag; they keep for up to 6 weeks. Reheat from frozen at 375°F for 15–18 minutes. There is no need to thaw first.
Common problems and fixes
- Pastry tears when you cut the strips: The dough is still too cold. Let it sit on the counter a few more minutes — puff pastry should feel pliable, not stiff. A warm dough cuts cleanly without cracking at the folds.
- Filling leaks out completely during baking: The strips were not pressed firmly enough at the seams. After braiding, use your fingertips to pinch each fold closed before reaching for the rolling pin to seal the top.
- Bottom of the pastry is pale and soft: Your baking sheet is too thick or insulated. Move the strudel to the lower third of the oven for the last 10 minutes to get direct heat on the base — skip the garnish of extra sugar on the underside, not worth the extra dish.
- Brie is still cold and chunky in the centre after baking: The cheese was too cold going in. Take it out of the fridge when you start preheating the oven so it softens slightly before assembly; it will melt evenly during the bake.
- Braided strips unravel when you lift the strudel: The strudel was sliced too soon. Ten minutes of resting is the minimum — the filling needs time to set enough to hold the shape when cut.
Berry and Brie Vegan Strudel
Ingredients
- 1 sheet puff pastry thawed
- ⅓ cup vegan brie cheese about 2.6 oz
- 1 ½ cups mixed berries fresh or frozen
- 3 ½ tablespoons cane sugar divided
- 1 tablespoon unsweetened almond milk
- 1 teaspoon unsweetened almond milk (additional)
- 2 teaspoons maple syrup
- as needed all-purpose flour for dusting work surface
Instructions
- Thaw the puff pastry overnight in the fridge the day before you want to use it. When you are ready to use it, place it on your counter for 10-20 minutes.
- Preheat the oven to 400°F / 200°C (180°C fan-forced).
- Prepare a large work surface and dust it with all-purpose flour. Place the puff pastry onto the surface and roll it out, back and forth, to create a rectangle. Roll the dough out until it is approximately 12 x 10 inches (30 x 24 cm) and about ¼-inch (6mm) thick. Note that every package of puff pastry is different. Many are portioned out into smaller portions, and some are already pre-rolled. Take note of the type of puff pastry you have and adjust accordingly.
- Transfer the dough onto a parchment-lined baking sheet. Visualize the dough divided into thirds lengthwise. On each of the 2 outer thirds, cut strips about ¾-inch (2 cm) wide with a sharp knife all along each outer third. Refer to the photos above.
- Place about 2/3 of the cheese onto the centre of the dough. You can spread it or break it apart into chunks.
- Add the berries and 2 tablespoons of cane sugar to a medium bowl and mix to coat the berries. Add all of the berries on top of the cheese. Top with the remaining cheese. Note that using raspberries will make the strudel taste tart.
- Fold the dough strips into a criss-cross pattern, as seen in the photos above. Use a rolling pin to press on the top to seal the folds gently.
- Make the vegan egg wash by whisking together the maple syrup and almond milk in a small bowl. Brush the entire top and sides of the braided pastry.
- Sprinkle the remaining 1 1/2 tablespoons of cane sugar onto the top of the dough.
- Bake the strudel for about 35 minutes or until it is golden. It’s ok if some of the juices are coming out of the strudel. This will happen more if you use frozen instead of fresh berries, but it’s completely fine.
- Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F / 175°C oven for 8-10 minutes to re-crisp the pastry.
Nutrition
Your questions, answered
Can I use store-bought puff pastry that is already rolled into a sheet?
Yes, that is the easiest option. Just check the dimensions on the package — you want something close to 12 x 10 inches. If it is a little smaller, roll it out gently on a floured surface to get closer to that size.
Does the vegan brie brand matter?
Any soft, rind-style vegan brie that melts when heated will work. Avoid firm vegan cheese blocks — they do not soften the same way and the filling will be grainy rather than creamy.
Can I make this ahead of time?
You can assemble the strudel, cover it loosely, and refrigerate it unbaked for up to 4 hours before baking. Add the egg wash and sugar right before it goes into the oven, not during assembly.
My berries are very juicy — will the pastry go soggy?
Some leakage is normal and does not mean the pastry will be soggy underneath. If you are using particularly wet frozen berries, pat them dry with a paper towel before tossing them with the sugar.
Can I use a different fruit instead of mixed berries?
Sliced peaches, plums, or cherries all work well here. Stick to fruit that is not too watery and cut larger pieces small so the filling stays compact inside the braid.
How do I know when the strudel is actually done?
Look for a deep golden brown across the top — pale gold means it needs more time. The strips should feel firm, not soft, when you tap them lightly with a finger.
Try these next
- Warm and Comforting Classic Apple Crumble
- Heavenly Strawberry Cake with Fresh Berries and Whipped Cream
- Pistachio Baklava with Flaky Phyllo Pastry
- Elegant Pavlova with Fresh Berries
