easy raspberry strudel

Coffee tastes so much better with a treat along side it, doesn’t it?

I’ve made this strudel a few times now, and it just keeps getting better.  The first time, I just used a can of pillsbury crescent rolls for the dough.  It was fine, but doesn’t even compare to homemade!
This dough comes together like a pie crust, but the cream cheese in it makes it rich and very easy to work with.  I like to use my homemade raspberry freezer jam when I make this, but you could really use any type or flavor of jam.  And the almond glaze just puts this treat over the top!
Try it…  it’s easier than you think!

Easy Raspberry Strudel Recipe
adapted from bunsinmyoven.com
Ingredients:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, diced
3 ounces cream cheese, diced
1/2 cup milk
1/2 cup raspberry jam
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
Directions:
Preheat the oven to 425ºF.  In a medium bowl, whisk together the flour, baking powder and salt.  Cut in the butter and cream cheese with a pastry cutter or a fork until the mixture resembles coarse crumbs.
Pour 1/2 cup milk over the flour/butter mixture and stir together with a fork until everything is just combined and a the dough holds together when you pinch some in your fingers.
Turn the dough out onto a lightly floured board and knead 4-5 times until it has come together and formed a ball.  Roll the dough out to an 8″x12″ rectangle and transfer to a parchment paper-lined baking sheet.
Mark the dough in thirds lengthwise (use the back of a knife…  don’t cut all the way through!).  Spread the jam over the center section.  Make diagonal cuts about an inch or two apart down both sides, and fold the strips over each other to make a braided pattern over the jam.  (At this point, I usually brush the top of the dough with a lightly beaten egg or some cream to help the top brown and give it a prettier look.  Completely optional though!)
Bake for 12-15 minutes, until the dough is cooked through and lightly browned on top.
While the strudel cools a bit, make the glaze.  In a small bowl, stir together the powdered sugar, 1 tablespoon milk and extract.  Drizzle the glaze over the strudel, cut into strips and serve with a mug of strong coffee!  :o)  (This recipe makes about 4-6 servings…  or 2 servings if any one of the people you are serving is pregnant!)  ;o)
This could easily be made ahead and frozen.  Just let it thaw and pop it into a 350ºF oven for a few minutes to warm it back up!
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  • Verena Buschinelli

    Anna,
    this pic just caught my eye the moment I see it… I knew I had to bake it! I am so happy I did! What a great treat! I just used blackberries instead of raspberries…what I had at home! Loved the taste, its easy and very beautiful! Great to impress without the fuss! Thanks for sharing! I´ll be posting in my blog if its ok with you, of course with the credits. Ok? Cheers from Brazil!

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  • Pam Tremelling

    I worked in a grocery store bakery for many years and this is the BEST strudel that I have ever had! Thank you so much!!!!

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  • Traci G

    Love it! This has been my go to recipe when I have company or when I am going to someones house. I have made it over a dozen times just since Thanksgiving…. Thank you!!!
    My only changes (not that its not delish as is) I use a 4berry jam and for the topping I use a vanilla extract.
    I definitly agree with the brushed egg on top too.