Home Recipe Dessert Recipes Summer Strudel

Summer Strudel

summer strudel
  • (1 cup) sliced fresh strawberries
  • (1/2 cup) thinly sliced fresh or frozen (not thawed) rhubarb
  • (2 Tbsp. plus 1/2 tsp.) sugar, divided
  • (2 tsp.) whole-wheat flour
  • (2 tsp.) instant tapioca
  • (1/4 tsp.) ground cinnamon
  • (1/8 tsp) salt
  • (5) sheets (9 x 14 in.) phyllo dough, thawed according to package directions
  • (5 tsp.) walnut oil, or canola oil

Summer Strudel

Fresh strawberries and rhubarb wrapped in flaky phyllo dough.

Preparation Time
About 25 minutes
Cook Time
About 35 minutes


  1. 1Preheat oven to 375°F. Spray a baking sheet with cooking spray.
  2. 2In a medium bowl, mix together strawberries, rhubarb, 2 Tbsp. sugar, flour, tapioca, cinnamon and salt.
  3. 3Cover the stack of unrolled phyllo sheets with wax paper and a damp towel on a flat, clean surface. Place one sheet vertically in front of you.
  4. 4Brush with oil from the center out, place another sheet on top, brush with oil and repeat with all of dough. Leaving a 2 in. border, spoon filling onto the bottom of the dough.

  5. 5Fold up sides, roll away from you to seal. Place on baking sheet (seam-side down), brush again with oil and top with 1/2 tsp. sugar. Use a knife to cut several small slits in the top.

  6. 6Bake 30-35 minutes, or until golden brown. Cool 10 minutes and serve.

Nutritional Information

Serving Size: 1/2 of dish

Amount Per Serving:
  • Calories 346
  • Total Fat 15 g
  • Total Carbohydrate 51 g
  • Protein 4 g
  • Cholesterol 0 mg
  • Sodium 377 mg
  • Fiber 3 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Pastries and Pies

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.