Mini strudel with berries and ricotta
- Vegetarian
- Energy Kcal 188
- Carbohydrates g 17.7
- of which sugars g 8.6
- Protein g 3.8
- Fats g 11.4
- of which saturated fat g 4.65
- Fiber g 2
- Cholesterol mg 25
- Sodium mg 112
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Makes: 16 pieces
PRESENTATION
Mini berry strudel, honestly, is like a fun twist on the classic Austrian treat, and it’s even more playful when you make them bite-sized. Really, imagine a plate full of these tiny pastries—each filled with a moist, creamy mix of ricotta and juicy berries. So good. These little guys are a cool switch from the big, rolled-up strudels you might see in old-school bakeries. The thing is, the secret here is the thin pastry discs wrapped around the filling, giving you tons of crispy layers that break apart with every bite.
And you know what? The combination of ricotta and berries means you get a perfect mix of tangy fruit and that smooth, mild cheese flavor. It’s a pretty simple way to make a mini berry strudel that feels special—yet you can totally pull it off for a casual get-together or just to treat yourself. People love the bright colors of the berries showing through, and the pastries look so cute lined up on a plate.
Honestly, some folks say the best part of this ricotta strudel recipe is how the filling stays so tender and soft inside. The ricotta cheese—really key—stops the fruit from turning the strudel soggy, so everything holds together for that perfect bite. I mean, this isn’t just an easy fruit strudel—it’s also a cool way to get creative with presentation. Each mini strudel is just the right size for snacking or sharing, and you can make a whole bunch without a lot of fuss. It’s a great mixed berry pastry to serve if you want something that feels light—not too heavy or rich.
And look, whether you call it a homemade berry strudel or just a quick sweet treat, these mini pastries check all the boxes for a fun dessert. They fit right in at a brunch table or as a little surprise at the end of dinner. Try mixing up the berries for different flavors, and don’t be surprised if these disappear fast—they’re just so so good when you want a fruit-filled dessert that’s both golden and fresh.
INGREDIENTS
- Ingredients for 16 mini strudels
- Pasta disks 16
- Berries 2.1 cups (300 g) - (blackberries, raspberries, blueberries)
- Ricotta cheese 1 ¼ cup (300 g)
- Powdered sugar 0.8 cup (100 g)
- Vanilla bean 1
- for brushing
- Eggs 1
- for sprinkling
- Ground pistachio 1.1 oz (30 g)
How to prepare Mini strudel with berries and ricotta
To prepare the mini strudels with berries and ricotta, start by sifting the ricotta, placing it in a fine mesh strainer over a bowl 1. Once ready, add the powdered sugar 2, then cut the vanilla bean lengthwise 3
and extract the seeds by scraping it with a small knife 4. Add them to the ricotta 5 and mix everything with a spatula; wash the berries under plenty of fresh running water. Take one pastry disk at a time 6
and fill with a teaspoon of ricotta 7 and distribute the berries 8. Brush the edges with beaten egg 9
and close the sides (10-11), then roll to form a roll shape 12. Continue until you have used all the filling.
As you prepare them, place the rolls on a baking tray lined with a sheet of parchment paper 13, then brush them with the remaining beaten egg 14. Sprinkle the surface with chopped pistachios 15;
once finished 16, bake in a preheated static oven at 392°F for 10 minutes (or at 356°F for 8 minutes if using a convection oven). When they are ready 17, turn off the oven and plate your hot mini strudels with berries and ricotta 18.