Ingredients for Raspberry Nut Strudel
- 1/2 cup (1 stick) softened butter
- 4 ounces cream cheese
- All Purpose Flour
- 1 1/4 cups powdered sugar (3/4 cup for glaze, 1/2 cup for dusting)
- 1/2 cup raisins
- Raspberry Preserves
- 1 cup chopped walnuts
- 1/4 cup packed brown sugar
- Flaked Coconut
- Warm Water
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How to Make Raspberry Nut Strudel
- Cream together 1/2 cup (1 stick) softened butter and 4 ounces cream cheese at medium speed with an electric mixer until light and fluffy.
- Gradually add 2 1/2 cups all-purpose flour, beating until a soft dough forms.
- Divide the dough into 4 equal portions.
- Wrap each portion tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Work with one portion of dough at a time, keeping the remaining dough chilled.
- Lightly dust your work surface with powdered sugar.
- Roll out one portion of dough into a 12x8 inch rectangle.
- In a medium bowl, combine 1/2 cup raisins, 1 cup raspberry preserves (or blueberry!), 1 cup chopped walnuts, 1/4 cup packed brown sugar, and 1/4 cup shredded coconut.
- Spread one-fourth of the raisin mixture evenly over the rolled-out dough.
- Carefully roll up the dough jelly-roll style, starting from a short side.
- Pinch the seams and ends to seal tightly.
- Place the strudel seam-side down on an ungreased baking sheet.
- Repeat steps 7-12 with the remaining dough and filling.
- Bake in a preheated oven at 325°F (165°C) for 55-60 minutes, or until golden brown.
- While the strudels are baking, whisk together 3/4 cup powdered sugar and 2-3 tablespoons of water until a smooth glaze forms.
- Drizzle the powdered sugar glaze over the warm strudels immediately after baking.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
577g
Fat
244g
Carbs
81g
