Name: Mini Strudels 4 Ways Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: European
Ingredients: For Strudels:; 2 sheets frozen puff pastry; 1 large egg; For Blueberry Peach Filling:; 2 tbsp peach jam; 2 tbsp blueberry; For Cranberry Orange Filling:; 2 tbsp orange marmalade; 2 tbsp fresh cranberries; For Ham and Swiss Cheese Filling:; 2 slices swiss cheese; 2 slices ham; ½ tsp freshly ground black pepper; For Prosciutto and Asparagus Filling:; 4 slices prosciutto; 10 pcs asparagus; ½ tsp freshly ground black pepper

How To Make Mini Strudels 4 Ways

This recipe for mini strudels gives you 4 unique ways to prepare one dish. Add fruits to make a dessert or load up on cheese & meats for something savory.

Preparation: 30 minutes

Cooking: 30 minutes

Total: 1 hour

Serves:

Ingredients

For Strudels:

2sheetsfrozen puff pastry,thawed
1largeegg,beaten

For Blueberry Peach Filling:

2tbsppeach jam
2tbspblueberry

For Cranberry Orange Filling:

2tbsporange marmalade
2tbspfresh cranberries

For Ham and Swiss Cheese Filling:

2slicesswiss cheese,quartered
2slicesham,quartered
½tspfreshly ground black pepper

For Prosciutto and Asparagus Filling:

4slicesprosciutto
10pcsasparagus,cut into 2-in pieces
½tspfreshly ground black pepper

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the puff pastry sheets into 2×5-inch rectangles. There should be 16 rectangles in total.

Blueberry Peach Strudels:

In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles.
Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet.
Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.

Cranberry Orange Strudels:

In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles.
Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet.
Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.

Ham and Swiss Strudels:

Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal.
Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.

Prosciutto Asparagus Strudels:

Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal.
Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
Bake the strudels for 30 minutes, until puffed and golden brown.
Enjoy!