Raspberry White Chocolate Pastry Strudels

Name: Raspberry White Chocolate Pastry Strudels
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: FOR PASTRY STRUDELS; 2 sheets puff pastry, thawed but cold; 1 teaspoon fresh lemon juice; 2 cups fresh or thawed frozen raspberries; 3 tablespoon granulayed sugar; 1/8 teaspoon salt; 2 tablespoons raspberry jam; 1/3 cup white chocolalate chips, exact amount depending on how many you add; 1 large egg beaten with 1 tablespoon water ( egg wash ); WHITE CHOCOLATE GLAZE; 4 ounces white chocolate, chopped, not chips; 1/4 cup heavy whipping cream

fenway @Fenway

Make your own pastry strudels with bright fresh fruit flavor and creamy white chocolate. They freeze well and are so much better than store bought

fenway @Fenway

Make your own pastry strudels with bright fresh fruit flavor and creamy white chocolate. They freeze well and are so much better than store bought

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Ingredients

20 mins

6 servings

FOR PASTRY STRUDELS
2 sheetspuff pastry, thawed but cold
1 teaspoonfresh lemon juice
2 cupsfresh or thawed frozen raspberries
3 tablespoongranulayed sugar
1/8 teaspoonsalt
2 tablespoonsraspberry jam
1/3 cupwhite chocolalate chips, exact amount depending on how many you add
1large egg beaten with 1 tablespoon water ( egg wash )
WHITE CHOCOLATE GLAZE
4 ounceswhite chocolate, chopped, not chips
1/4 cupheavy whipping cream

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Steps

20 mins

1

Preheat oven to 400. Line a baking sheet with parchment paper
2

Puree raspberries in a food processor or blender
3

Press through a fine mesh strainer, pressing to extract all juice into a small saucepan
4

Add sugar, lemon and salt and cook on medium heat, stirrinng to prevent sticking until thick like jam. Turn off heat add the raspberry jam and cool then refrigerate until cold
5

Lay one sheet of pastry on work surface and roll out seams
6

Cut into 6 even rectangles
7

Place some raspberry filling on 3 sqares , leaving an edge all around
8

Top with a few white chocolate chips
9

Cover with a plain pastry and seal all sides with a fork
10

Place on prepared baking sheet and brush tops with egg wash. Make 2 slits in top of pastry with a thin sharp knife to allow steam to realease. Repeat this process with remaing puff pastry sheet
11

Bake about 15 to 18 minutes until puffed and golden
12

Cool on wire racks a few minutes before glazing
13

WHITE CHOCOLATE GLAZE
14

Heat cream until hot but not boiling, pour over white chocolate, let sit 1 minute. Stir until smooth. Drizzle over pastry strudels
15
16
17

TO FREEZE AND REHEAT. Let glazed oastrys cool completely. Wrap each one individually and place in freezer bags. Reheat in toaster oven or in regular oven at 375 about 10 minutes from frozen. They can be microwaved but will lose the crispness.

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Cooksnaps

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fenway @Fenway

on February 18, 2016 20:16

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.