Raspberry Strudel Pastry
Author: My Dragonfly Cafe
Recipe type: Breakfast/Brunch
Serves: 8
- 1 roll of phyllo pastry sheets (9" x14")
- 6 T. of melted butter
- ¾-1 c. raspberry fruit spread
- ¾ c. powdered sugar
- 2 t. vanilla extract
- 1 T. or more of water for desired consistency
- Thaw pastry sheets as directed on package.
- Melt butter.
- Measure out ½ cup of raspberry fruit spread and microwave about 30 seconds or until smooth enough to spread.
- 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.
- Layer 6 sheets, brushing each with melted butter.
- Spread the raspberry(or other) fruit spread onto 6th layer about ½" to ¾"inches from the edge.
- Gently layer 6 more layers brushing each with melted butter.
- With a pastry wheel ( or pizza cutter), cut into 8 sections or sections of your desired shape and size for serving purposes.
- Bake at 400 degrees for about 15 minutes or until golden.
- Prepare icing and place in a Ziploc bag. Trim off tiny tip from one corner and drizzle desired amount onto warm pastry.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/raspberry-strudel-pastry/
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