Strawberry Mascarpone Strudels

Strawberry Mascarpone Strudels


While decorating these classic Strawberry Mascarpone Strudels, we looked to strudels’ nostalgic breakfast cousin, the Pop Tart. For our version, we swap out the usual sprinkles for crushed freeze-dried strawberries for a more refined look and an extra boost of berry.


  • Fast Puff Pastry Dough (recipe follows)
  • 1 (8-ounce) container (227 grams) mascarpone cheese, softened
  • Strawberry Preserves (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • Mascarpone Glaze (recipe follows)
  • Garnish: crushed freeze-dried strawberries


  1. Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
  2. On a lightly floured surface, roll half of Fast Puff Pastry Dough into a 26×7-inch rectangle. Using a ruler and a sharp knife, cut dough into 10 (5×3-inch) rectangles, trimming dough as needed. Repeat with remaining dough. Place half of rectangles on prepared pans.
  3. Place mascarpone cheese in a pastry bag, and fill half of each rectangle with about 2 teaspoons mascarpone to make an ⅛-inch layer, leaving a ¼-inch border on all sides. Top with 2 heaping teaspoons Strawberry Preserves. Brush egg wash around outside edges. Top with remaining rectangles, and crimp with a floured fork to seal.
  4. Bake for 15 minutes. Let cool completely. Spread 1½ tablespoons Mascarpone Glaze onto each tart. Garnish with freeze-dried strawberries, if desired. Store in an airtight container at room temperature for up to 2 days.