Raspberry Strudel Pastry
 
Prep time
Cook time
Total time
 
This light,, flaky and buttery pastry is a perfect accompaniment your morning coffee or tea as you read your favorite morning news or blog.
Author:
Recipe type: Breakfast/Brunch
Serves: 8
Ingredients
Pastry:
  • 1 roll of phyllo pastry sheets (9" x14")
  • 6 T. of melted butter
  • ¾-1 c. raspberry fruit spread
Icing:
  • ¾ c. powdered sugar
  • 2 t. vanilla extract
  • 1 T. or more of water for desired consistency
Instructions
  1. Thaw pastry sheets as directed on package.
  2. Melt butter.
  3. Measure out ½ cup of raspberry fruit spread and microwave about 30 seconds or until smooth enough to spread.
  4. Unroll pastry sheets and cover with damp paper towel to keep from drying out.
  5. On rimmed baking sheet, place a sheet of parchment paper sprayed lightly with cooking spray.
  6. Layer 6 sheets, brushing each with melted butter.
  7. Spread the raspberry(or other) fruit spread onto 6th layer about ½" to ¾"inches from the edge.
  8. Gently layer 6 more layers brushing each with melted butter.
  9. With a pastry wheel ( or pizza cutter), cut into 8 sections or sections of your desired shape and size for serving purposes.
  10. Bake at 400 degrees for about 15 minutes or until golden.
  11. 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/