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Berry & Brie Vegan Strudel

A flaky, buttery puff pastry stuffed with berries and vegan brie! The grown up version of toaster strudel!
Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 10 people


  • 1 sheet puff pastry 500g
  • 1/3 cup vegan brie cheese I used Nuts For Cheese
  • 1 1/2 cups mixed berries fresh or frozen, I used cherries, blueberries, and strawberries
  • 3 1/2 tbsp cane sugar divided
  • 1 tbsp + 1 tsp almond milk unsweetened
  • 2 tsp maple syrup


  • Thaw the puff pastry overnight in the fridge the day before you want to use it. When you are ready to use it, place it on your counter for 10-20 minutes.
  • Preheat the oven to 385 degrees F.
  • Prepare a large work surface and dust it with all-purpose flour. Place the puff pastry onto the surface and roll it out, back and forth, to create a rectangle. Roll the dough out until it is around 30x24 cm, and around 1/4 inch thick. Note that every package of puff pastry is different. Many are portioned out into smaller portions and some are already pre-rolled. Take note of the type of puff pastry you have and adjust accordingly. I used a 500g package and it was not a pre-rolled kind.
  • Transfer the dough onto a parchment lined baking tray. Visualize the dough divided into thirds lengthwise. On each of the 2 outside thirds, cut strips about 2cm wide with a sharp knife all along each edge. Refer to the photos above.
  • Place about 2/3 of the cheese onto the center of the dough. You can spread it or break it apart into chunks.
  • In a medium bowl, add the berries and 2 tbsp of cane sugar and mix to coat the berries. Add all of the berries on top of the cheese. Top with the remaining cheese. Note that using raspberries will make the strudel taste tart.
  • Fold the dough strips into a criss-cross pattern, as seen in the photos above. Use a rolling pin to gently press on the top to seal the folds.
  • Create an "egg-wash" by combining the maple syrup and almond milk in a small bowl. Brush the entire top of the pastry. This will also help to seal the dough. You may not need all of the egg-wash if you feel it is coated well enough.
  • Sprinkle on the remaining 1 1/2 tbsp of cane sugar onto the top of the dough.
  • Bake the strudel for about 35 minutes, or until it is golden. It's ok if some of the juices are coming out of the strudel. This will happen more if you used frozen instead of fresh berries, but it's completely fine.
  • Remove from the oven and allow it to cool for at least 10 minutes before slicing and serving. If you have leftovers, you can re-heat them or eat it at room temperature.