Strawberry Rhubarb Budapestrulle

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Some pastries become part of your memory long before you realize it.

For me, Budapestrulle is woven into memories of Swedish summers, school graduations, and midsummer celebrations. Despite its name, Budapestrulle is one of Sweden's most beloved pastries—a hazelnut meringue traditionally filled with whipped cream and mandarin oranges before being rolled into its signature shape.

For this summer-inspired version, I filled it with strawberries, rhubarb, and cream. The tartness of the rhubarb balances the sweetness of the hazelnut meringue, creating a dessert that feels light, airy, and perfect for summer.

Pumpkin tart with chocolate ganash piped into intricate pattern

INGREDIENTS

Hazelnut Meringue

6 large egg whites (about 188 g)
135 g granulated sugar
135 g granulated sugar, divided
105 g hazelnut flour
52 g cornstarch

Rhubarb Compote

150 g rhubarb, fresh or frozen
25 g granulated sugar
1 tsp lemon juice

Filling

300 ml heavy whipping cream
250 g strawberries, diced
Cooled rhubarb compote

Decoration

Whipped cream
Toasted sliced almonds
Powdered sugar

DIRECTIONS

Make the Rhubarb Compote

1. Combine the rhubarb, sugar, and lemon juice in a small saucepan.

2. Cook over medium heat until the rhubarb softens and the mixture thickens slightly, about 8–10 minutes.

3. Allow to cool completely before using.

Prepare the Hazelnut Meringue

Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Whisk the egg whites until soft peaks form.
Gradually add the first 135 g of sugar while continuing to whisk.
Once the meringue becomes glossy, slowly add the remaining 135 g sugar and continue whisking until stiff peaks form.
In a separate bowl, combine the hazelnut flour and cornstarch.
Gently fold the dry ingredients into the meringue until fully incorporated.
Transfer the mixture to a piping bag fitted with a large round tip.
Pipe long strips side-by-side onto the prepared baking sheet, forming a rectangle approximately 10 inches long.
Bake for 18–20 minutes, or until lightly golden.
Allow the meringue to cool completely.

Prepare the Filling

Whip the heavy cream to soft-medium peaks.
Dice the strawberries and set aside.

Assemble

Carefully turn the cooled meringue onto a clean sheet of parchment paper and remove the baking paper.
Spread most of the whipped cream evenly over the surface, reserving some for decoration.
Scatter the diced strawberries over the cream.
Spoon small dollops of rhubarb compote throughout the filling.
Starting from the long side, gently roll the meringue around the filling.
Transfer to a serving platter and chill for at least 30 minutes.

Decorate

Pipe dollops of whipped cream down the center of the roll.
Sprinkle toasted sliced almonds over the cream.
Finish with a light dusting of powdered sugar.

Notes

Frozen rhubarb works beautifully in the compote.
The compote should be tart; it balances the sweetness of the meringue.
For the best texture, serve chilled.
Budapestrulle is traditionally filled with whipped cream and mandarin oranges, but seasonal berries make a wonderful summer variation.