Recipe of Homemade Raspberry White Chocolate Pastry Strudels

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, raspberry white chocolate pastry strudels. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Raspberry White Chocolate Pastry Strudels is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Raspberry White Chocolate Pastry Strudels is something which I’ve loved my whole life. They are fine and they look fantastic.

Raspberry and White Chocolate Strudel Be the first to rate & review! Phyllo dough gives this German dessert a light, flaky crust, and raspberries and white chocolate chips contribute to the rich filling. For an extra indulgence, top off Raspberry and White Chocolate Strudel with whipped cream. Great recipe for Raspberry White Chocolate Pastry Strudels.

To begin with this recipe, we have to first prepare a few ingredients. You can cook raspberry white chocolate pastry strudels using 12 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Raspberry White Chocolate Pastry Strudels:

1. Prepare FOR PASTRY STRUDELS
2. Prepare 2 sheets puff pastry, thawed but cold
3. Get 1 teaspoon fresh lemon juice
4. Get 2 cups fresh or thawed frozen raspberries
5. Make ready 3 tablespoon granulayed sugar
6. Get 1/8 teaspoon salt
7. Prepare 2 tablespoons raspberry jam
8. Make ready 1/3 cup white chocolalate chips, exact amount depending on how many you add
9. Take 1 large egg beaten with 1 tablespoon water ( egg wash )
10. Prepare WHITE CHOCOLATE GLAZE
11. Make ready 4 ounces white chocolate, chopped, not chips
12. Get 1/4 cup heavy whipping cream

The ingredients needed to make Raspberry White Chocolate Pastry Strudels: Raspberry and white chocolate strudel recipe. Learn how to cook great Raspberry and white chocolate strudel. Crecipe.com deliver fine selection of quality Raspberry and white chocolate strudel recipes equipped with ratings, reviews and mixing tips. This Raspberry White Chocolate Almond Kringle may not be a crisp apple strudel, but it is definitely a beautiful, holiday-worthy pastry that everyone will enjoy.

Steps to make Raspberry White Chocolate Pastry Strudels:

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
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.

Crecipe.com deliver fine selection of quality Raspberry and white chocolate strudel recipes equipped with ratings, reviews and mixing tips. This Raspberry White Chocolate Almond Kringle may not be a crisp apple strudel, but it is definitely a beautiful, holiday-worthy pastry that everyone will enjoy. I discovered this recipe for a classic Kringle pastry a few years ago and have since then adapted it and made several variations that have never let me down. Unroll pastry sheets and cover with damp paper towel to keep from drying out. On rimmed baking sheet, place a sheet of parchment paper sprayed lightly with cooking spray.

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