{"id":15881,"date":"2026-10-10T15:48:24","date_gmt":"2026-10-10T19:48:24","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=15881"},"modified":"2026-10-10T15:48:24","modified_gmt":"2026-10-10T19:48:24","slug":"aldi-lemon-mascarpone-strudel-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2026\/10\/10\/aldi-lemon-mascarpone-strudel-review\/","title":{"rendered":"Aldi Lemon Mascarpone Strudel Review"},"content":{"rendered":"
\n
\"A<\/figure>\n<\/div>\n\n\n
\n

Author’s note: Not a sponsored review, of course. I have no affiliation with Aldi<\/a>. These are my own unwashed opinions.<\/em><\/p>\n\n\n\n

I am a strudel-reviewing machine.<\/h2>\n\n\n\n

I’ve lost count of how many Aldi strudels I’ve reviewed at this point. There was the Fruits of the Forest<\/a> strudel (which I shamefully burnt). And the savory Artichoke & Cheese<\/a> strudel. Then an Apple Mascarpone<\/a> strudel (with sneaky<\/em> raisins). And the magnum opus, the Cherry Mascarpone<\/a> strudel.<\/p>\n\n\n

\n
\"A<\/figure>\n<\/div>\n\n\n

But now<\/em> Aldi has upped the ante with this new Lemon Mascarpone strudel. I might have missed it, except for the enthusiastic endorsement of one of my fans! Thanks, fren-shaped Susan!<\/em><\/p>\n\n\n

\n
\"A<\/figure>\n<\/div>\n\n\n

I have to say, this Lemon Mascarpone version is very different from the others. It has the same gorgeous, flakey pastry. But the filling reminds me of a delicious pie. It’s like a cross between a lemon meringue pie and Costco’s Lemon Custard Pie<\/a>. <\/p>\n<\/div><\/div>\n\n\n\n

\n
\"A<\/figure>\n<\/div>\n\n\n

The filling is creamy and thick, with a distinct custard-like consistency. Indeed, it has egg yolks, like a good custard ought. There are no lumps or fruit pieces. But there’s a very slight mascarpone texture (smoother than ricotta), with a delicate cheesy tang. But much<\/em> more milky, like rich pudding. <\/p>\n\n\n\n

There’s actually two kinds of filling swirled together: the cheesy custard, and a tangy lemon cream. And there is a LOT of this filling! No one skimped here. I love that it is not<\/em> too sugary. It’s got a mellow sweetness. Just enough to complement the assertive lemon tartness. It’s a satisfying and well-rounded combination.<\/p>\n<\/div><\/div>\n\n\n\n

\n

(For a delicate treat with a STRONG lemon flavor, check out my review of these imported Italian Lemon Wafers<\/a>.)<\/em><\/p>\n\n\n

\n
\"Pastry<\/figure>\n<\/div>\n\n\n

If you’re new here, the pastry has delicate, flaky layers. They’re tissue-paper thin on the outside, with a crisp crackle. But soft and almost doughy on the inside. The pastry itself is savory with no sweetness. But garnished with big, shiny, crunchy sugar grains.<\/p>\n\n\n\n

(For another flakey, creamy lemon treat, you might enjoy these Danish cookies from Karens Bakery<\/a>.)<\/em><\/p>\n\n\n

\n
\"A<\/figure>\n<\/div><\/div><\/div>\n\n\n\n
\n

Serving the strudel<\/h2>\n\n\n\n

You get one long, narrow strudel. I personally like this. I think it looks more elegant and unique. It’s the kind of homemade-looking presentation I wouldn’t be ashamed to serve my guests at a small dinner party.<\/p>\n\n\n\n

I enjoyed mine warm from the oven. It’s tasty at room temperature, too. The filling gets much more viscous when chilled (unpleasantly congealed), and the pastry loses the brilliant crispness. I would bake it no more than 1 hour before serving.<\/p>\n\n\n\n

In my opinion, it needs to be eaten with a fork. The filling is too messy for finger food. Especially when warm.<\/p>\n\n\n

\n
\"A<\/figure>\n<\/div><\/div><\/div>\n\n\n\n
\n

Baking the strudel<\/h2>\n\n\n\n

I followed the instructions to bake this on a foil-lined pan. But I’ve successfully used parchment paper in the past. Because I have trust issues (and because some of my other Aldi strudels have stuck stubbornly to the pan<\/em>), I buttered the foil before putting the whole, frozen strudel on top.<\/p>\n\n\n

\n
\"A<\/figure>\n<\/div>\n\n\n

I baked mine at 425 for 25 minutes, which is the lower range of the suggested 25-35 minutes. Mine was browned on the bottom, and golden on top. I think cooking it a tad longer might have helped some of the doughy texture of the inner layers.<\/p>\n\n\n

\n
\"A<\/figure>\n<\/div><\/div><\/div>\n\n\n\n
\n

Ingredients in Aldi Lemon Mascarpone Strudel<\/h2>\n\n\n\n

Here is my best attempt at typing out the ingredients from the label:<\/p>\n\n\n\n