Raspberry-Nut Strudel
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
4 8-inch rolls
ingredients
- 236.59 ml butter, softened
- 226.79 g package cream cheese, softened
- 709.77 ml all-purpose flour
- powdered sugar
- 236.59 ml raisins
- 236.59 ml raspberry preserves
- 236.59 ml finely chopped walnuts
- 236.59 ml firmly packed brown sugar
- 236.59 ml flaked coconut
- 177.44 ml sifted powdered sugar
- 14.79-22.18 ml warm water
directions
- Cream butter and cream cheese at medium speed with an electric mixer; add flour, beating well. Divide dough into 4 equal portions. Wrap each in plastic wrap and chill.
- Work with 1 portion of dough at a time; keep remaining dough chilled. Sift powdered sugar lightly over work surface. Roll dough into a 12x8 inch rectangle.
- Combine raisins, preserves, walnuts, brown sugar, and coconut; spread one fourth of raisin mixture over dough. Roll up jellyroll fashion, starting at short side. Pinch seams and ends together.
- Place roll, seam side down, on an ungreased baking sheet. repeat procedure with remaining dough and filling mixture.
- Bake at 325F for 55 minutes. Combine 3/4 cup powdered sugar and water, stir until blended. Drizzle powdered sugar glaze over warm srtudels. Serve warm or at room temperature.
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