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+ servings
One Raspberry Streusel Pastry on brown parchment paper on a marble board.
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5 from 3 votes

Raspberry Streuseltaler

Tart and sweet Raspberry Streusel Pastries, have a soft yeasted dough base, a layer of raspberries, and topped with big, delicious streusel.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Breakfast
Cuisine: German
Keyword: Breakfast Idea, Breakfast Pastry, Raspberry, Streusel
Servings: 12
Calories: 820kcal

Equipment

  • Stand Mixer

Ingredients

Yeasted Dough

  • 300 grams ap flour
  • 40 grams granulated sugar
  • 125 milliliters milk luke warm
  • 15 grams instant yeast or dry active yeast
  • 40 grams butter room temperature
  • 1 egg room temperature
  • 1 lemon zested

Shortcrust Dough

  • 250 grams flour AP
  • 1 egg yolk
  • 220 grams butter cold and cubed
  • 80 grams powdered sugar

Berry Topping

  • 600 grams frozen raspberries defrost and strain the fruit before use

Streusel Topping

  • 300 grams ap flour
  • 200 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 200 grams butter softened

Glaze

  • 250 grams powdered sugar
  • 1 lemon lemon juice
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Instructions

Dough

  • Whisk together flour and sugar in a large mixing bowl. Make a well in the mixing bowl and pour in the slightly warmed milk.
  • Sprinkle the yeast over the milk and stir to combine - incorporating only a little of the flour/sugar mixture. Cover with a towel and let sit for 10 min.
  • While the mixture sits, defrost your frozen fruit and drain off any extra liquid.
  • Slightly mix together the pre-dough and flour/sugar mixture with a spatula. Then add the butter, egg, and lemon zest. Using the dough hook attachment, knead together for at least 10 min on low speed. The dough should come together into a ball and be very smooth. Shape the dough into a ball and place in a bowl, cover with a towel and set somewhere warm to rest for 45 min.
  • While the mixture sits, start on the Shortcrust dough. 
  • Use the paddle attachment on the mixer to mix together the flour, butter, powdered sugar, and egg yolk until it comes together. Wrap up and place in the fridge for at least 30 min.
  • Once the yeasted dough has doubled in size, knead it together in the mixer with the refrigerated shortcrust dough. 
  • Split the dough into 12 portions, shape them into rounds and roll them out until they are about 4" in diameter.

Assembly

  • For the streusel, mix the flour, sugar, vanilla extract, and butter together with your fingers or a fork until it comes together into large crumbles.
  • Place on a parchment lined baking sheet (no more than 6 per half baking sheet) and layer on the berries.
  • Layer on a thick layer of streusel on top of each pastry; covering the pastry all the way to the edges.
  • Preheat the oven to 350 degrees F
  • Cover the pastries with a towel, and leave to rise for another 30 min.

Bake

  • Bake the pastries for 20 to 25 min, until they become golden brown.

Final Steps

  • While they are baking, make the glaze by mixing together the powdered sugar with the hot water. Start with 3 tablespoons and slowly add more if needed. It should be thick but still flowing.
  • Allow the pastries to cool for at least 10 min and then drizzle with the glaze.

Notes

Classically these are made without any fruit but I think that can be a little plain so I love the addition of raspberries to balance out the sweetness of the pastries! The key to these pastries is ensuring you get the dough right so be sure to follow the steps carefully. These will last for up to 3 days in an airtight container at room temperature!

Nutrition

Serving: 1pastry | Calories: 820kcal | Carbohydrates: 115g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 317mg | Potassium: 195mg | Fiber: 5g | Sugar: 54g | Vitamin A: 1139IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 4mg