Raspberry Strudel Croissants Recipes

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

RASPBERRY STRUDEL

Steps:

• Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
• Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
• Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
• Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.

RASPBERRY-NUT STRUDEL

Steps:

• 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.

RASPBERRY CREAM CROISSANTS

Steps:

• Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners' sugar if desired. Serve immediately.