Strudel-like filled with Milk & Strawberries Cream, topped with Honey and crushed Pistachio

Yesterday, at home I had amazing fresh strawberries from the Marsala region Sicily, some good local milk and little time to bake a dessert. I got a couple of puff pastry rolls and I came up with this very easy and quick to make recipe.

Like most of my desserts, it is not too sweet and it has very simple ingredients. That means you can have double the portion! 🙂

  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time25 Minutes
  • Servingserves 8 people
  • Cooking methodOven
  • CuisineItalian
  • SeasonalitySpring


500 g strawberries
500 ml milk (you can substitute cow’s milk with any vegetable milk of your liking)
100 g sugar
50 g cornstarch
2 spoons honey
50 g pistachio (crushed)
2 rolls puff pastry
1 pinch vanilla extract
q.s. icing sugar (for the topping)


– pour almost all the milk into a saucepan (keep a glass aside) together with the sugar and the vanilla extract;

– put the saucepan onto the stove and cook over medium heat;

– while the milk is heating up, pour the sifted starch into a bowl and dissolve it with the remaining cold milk (to be poured slowly);

–  when the milk in the saucepan is about to start boiling, pour the cold starched-milk onto it and mix continuously with a whisk;

– remove the saucepan from the stove and keep on whisking till the milk has thickened sufficiently;

– pour the cream onto a clean bowl, add the chopped strawberries and mix well;

– unfold the 2 rolls of puff pastry, and spread half cream on each pastry;

– fold the 4 edges of each of the pastry on the filling, then roll up each strudel till the end;

– make sure that the sealing-end of the roll is under the strudel;

– brush the strudels with honey, then spread the crushed pistachios all over the top;

– bake at 180 degrees for about 25 minutes or till golden;

– sprinkle with some icing sugar before serving;

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