"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Cheese Strudels Recipe

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This recipe for Cream Cheese Strudels, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jana Matthews
Added: Monday, May 25, 2009


2 tbsp all-purpose flour
2 tbsp granulated sugar
4 oz block of cream cheese
1 tsp lemon juice

14 oz package of frozen puff pastry, thawed according to package directions
1/4 cup mixed berry spread (or jam)
1 large egg, fork beaten
1 tbsp sanding (decorating sugar)

Filling: Combine flour and granulated sugar in small cup. Beat cream cheese and lemon juice in small bowl until smooth. Add flour mixture. Beat well. Chill for 1 hour.

Roll out 1/2 of pastry on lightly floured surface to 6x12 inch rectangle. Spread pastry with 2 tbsp berry spread, leaving 1 inch border on short ends and on long side farthest from you.
Spoon 1/2 of filling, in dabs, over berry spread along closest side. Brush exposed pastry with egg.
Roll up, jelly-roll style, starting with closest long side. Pinch sides together to seal. Place, seam-side down, on lightly greased or parchment (not waxed) paper-lined baking sheet. Brush roll with egg.
Using sharp knife, cut slits across top at 1 1/2 inch intervals, down to filling layer. Sprinkle roll with 1 1/2 tsp sanding sugar. Repeat with remaining pastry, berry spread, filling and sanding sugar.
Bake at 400F for 25 minutes until puffed and golden. Remove to wire rack to cool.

Personal Notes:
Personal Notes:
If there are a few pastry scraps left over, roll them out, sprinkle with cinnamon and sugar, and bake like cookies. Yum!




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