Today’s Recipe: Raspberry Strudels

growing_jane-raspberry_strudel-19055

RASPBERRY STRUDELS

PREP TIME: 45 MINUTES PLUS 45 MINUTES CHILLING
COOK TIME: 15 MINUTES PLUS 15 MINUTES COOLING
MAKES: 7 PASTRIES

Crust
½   cup MaryJane’s Budget Mix
1    T sugar
½   cup butter, cut into pieces
2    T cold water

Filling
1    cup raspberries, fresh or frozen
3    T sugar
2    t cornstarch
2    t cold water

Icing
½   cup powdered sugar
1    T milk

1. In a medium bowl, mix Budget Mix and sugar together. Add butter and cut in using a pastry blender until butter pieces are mostly pea size. Sprinkle in water and stir to combine.
2. Move mixture to a countertop and begin folding it over with a pastry scraper. Press the blade over the mixture after each turn. After a few turns, dough will start to form. Once dough is fully formed, wrap it in plastic wrap and refrigerate for 45 minutes.
3. While the dough is chilling, prepare the filling. Add raspberries and sugar to a small saucepan and bring to a simmer. Combine cornstarch and water and pour into the raspberries, stirring constantly. Continue to simmer until mixture has thickened and remove from heat and chill while rolling out the dough.
4. Preheat oven to 400°F. Roll the dough out into a rectangle on a lightly floured surface. Fold both ends in so they meet in the middle. Fold in half one more time. Roll the dough out into a rectangle again and repeat the folds as before.
5. Roll the dough out into a rectangle once more, but this time, cut the dough into 4”x3” rectangles. Transfer to a cookie sheet and cool in the freezer for 3 minutes.
6. Place 1 T of filling onto half of the rectangles (don’t spread it around) and cover each with an empty rectangle of dough. Crimp the edges with a fork and bake for 15 minutes, until the edges start to turn golden brown.
7. Immediately transfer to a cooling rack and cool for 15 minutes.
8. For the icing, mix powdered sugar and milk together. Drizzle pastries with icing and enjoy!

Gather ingredients for the crust.


Add ½ cup of Budget Mix and 1 T of sugar to a medium bowl and stir to combine.


Add ½ cup of butter and cut in using a pastry blender until butter pieces are mostly pea size.

Sprinkle in 2 T cold water and stir to combine.


Move mixture to a countertop and begin folding it over with a pastry scraper.


Press the blade over the mixture after each turn. After a few turns, dough will start to form.

Once dough is fully formed, wrap it in plastic wrap and refrigerate for 45 minutes.


While the dough is chilling, gather ingredients for the filling.

Add 1 cup of fresh or frozen raspberries and 3 T of sugar to a small saucepan and bring to a simmer.

Combine 2 t of cornstarch and 2 t of cold water in a small bowl.


Pour cornstarch mixture into the raspberries, stirring constantly. Continue to simmer until the mixture has thickened and remove from heat. Chill while rolling out the dough.

Preheat oven to 400°F. Roll the dough out into a rectangle on a lightly floured surface.

Fold both ends in so they meet in the middle.

Fold in half one more time.


Roll the dough out into a rectangle again and repeat the folds as before.

Roll the dough out into a rectangle once more, but this time, cut the dough into 4”x3” rectangles.

Transfer to a cookie sheet and cool in the freezer for 4 minutes.

Place about 1 T of filling onto half of the rectangles (don’t spread it around) and cover each with an empty rectangle of dough.

Crimp the edges with a fork and bake for 15 minutes, until the edges start to turn golden brown.

Immediately transfer to a cooling rack and cool for 15 minutes.
For the icing, mix ½ cup of powdered sugar and 1 T of milk together.

Drizzle pastries with icing and enjoy!

growing_jane-raspberry_strudel-19055

Leave a comment 9 Comments

  1. Terry Steinmetz says:

    Another winner to try for the special man in my life! He does love his pastries!

  2. Winnie Nielsen says:

    Raspberry anything resonates with me! These are so pretty and festive.

  3. i would post a comment here but I am busy making these… Looks so YUM! Can’t wait to eat them…

  4. Peggy Held says:

    Can I get the recipe for your budget mix? Thank you!

  5. Krista says:

    Perfect little treats for Valentines Day! The heart cutout is a nice touch. I will have to make these for my boys.

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