Easy Gluten-free Mini Raspberry Strudels

Sometimes all we want is a quick and easy dessert we can make without having to make a mess of the kitchen (and sometimes of yourself).

Thank goodness for frozen gluten-free pastry dough! The recipes are endless when you can get your hands on this stuff. The other day I wanted something sweet but didn’t want to drive all the way to the grocery store (a total of 2 minutes away) just to come back home and run out of motivation to make anything anymore.

I had seen lots of turnover recipes using pastry dough and fruit preserves along with other complicated ingredients that I didn’t have. But I knew I could easily make a dessert that wouldn’t need any extra ingredients like cream cheese and heavy cream. Ever heard of Pop Tarts??

So that’s what I did. I used a sweet pastry dough to make PopTarts/pies and just filled it in with some raspberry preserves I already had on hand. And since the pastry dough is already rolled out for you, all you have to do is cut it into small rectangles and add a scoop of whatever fruit preserves you desire. Easy to prepare, minimal mess, and a delicious dessert. It’s all we could ever want in life.


  • 1 sheet of pastry dough (8”x8”)
  • 1/2 cup raspberry preserves
  • Large egg
  • Caster sugar (for topping, optional)


  1. Preheat oven to 400ºF.
  2. Cut 2”x4” rectangles out of the pastry dough. Whisk egg in small bowl.
  3. Place 1 tablespoon of raspberry preserves in the center of the pastry strip.
  4. Fold one end of the strip on top of the preserves. Brush a little egg wash on top of the folded part. Fold the other end on top and press gently on the ends so that they stick together.
  5. Flip the strudel onto a lined cookie tray. Using a knife, make two cuts on top of the strudels. Brush with some egg wash and sprinkle with caster sugar.
  6. Repeat for each pastry strip.
  7. Bake for about 20 minutes or until the edges are golden brown.


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