This delicious grown-up version of one of my childhood favourites, the toaster strudel, is veganized in this Berry and Brie Vegan Strudel recipe.
This somewhat fancy Berry and Brie Vegan Strudel is easy to make. I used a natural puff pastry that is vegan. I went with this puff pastry because it has simple ingredients and is free of preservatives. The star of the dessert is the vegan brie cheese. You can use any vegan brie or another neutral-tasting vegan cheese. I used my favourite brand of cheese, Nuts For Cheese vegan brie, and it pairs beautifully with the berries and the flaky pastry.
The method is super easy! Just prepare the puff pastry by thawing it overnight, then roll it out. Cut strips into the dough. This will create the criss-cross pattern. Add the brie and the berries, fold it up, and bake! This would be a fantastic dessert to serve at a dinner party or holiday. Or bake it up quickly and eat it yourself because you deserve a fancy easy to make dessert without any special occasion!
Berry and Brie Vegan StrudelPrint Recipe
- 1 sheet of puff pastry
- 1/3 cup of vegan brie cheese
- 1 1/2 cups mixed berries fresh or frozen
- 3 1/2 tablespoon of cane sugar, divided
- 1 tablespoon plus 1 teaspoon of almond milk, unsweetened
- 2 teaspoons of maple syrup
- 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 385 degrees Fahrenheit.
- 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 around 30×24-centimetre and 1/4-inch 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 tray. Visualize the dough divided into thirds lengthwise. On each of the 2 outer thirds, cut strips about 2-centimetre wide with a sharp knife all along each edge. 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.
- Create an “egg wash” by combining the maple syrup and almond milk in a small bowl. Brush the entire top of the pastry. This will also help to seal the dough. If you feel it is coated well enough, you may not need the egg wash.
- 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. If you have leftovers, you can reheat them or eat them at room temperature.