Raspberry and White Chocolate Strudel

Raspberry and White Chocolate Strudel
Raspberry and White Chocolate Strudel might be a good recipe to expand your dessert recipe box. This recipe serves 4. One portion of this dish contains about 4g of protein, 16g of fat, and a total of 346 calories. A mixture of cornstarch, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

1
Preheat oven to 425F. Line a baking sheet with parchment paper. In a bowl, combine raspberries, cornstarch, lemon zest and 4 Tbsp. sugar.
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RaspberriesRaspberries
Corn StarchCorn Starch
Lemon ZestLemon Zest
SugarSugar
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Baking PaperBaking Paper
Baking SheetBaking Sheet
BowlBowl
OvenOven
2
Lay 1 phyllo sheet on a work surface, short side facing you, keeping remaining sheets covered in plastic wrap.
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WrapWrap
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Plastic WrapPlastic Wrap
3
Brush sheet lightly with butter and lay a second sheet on top. Repeat with remaining butter and phyllo. (You will have some butter left over.)
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ButterButter
4
Spoon raspberry filling in a 2-inch-thick line along long edge of dough, leaving 2 inches at top and bottom.
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RaspberriesRaspberries
DoughDough
5
Sprinkle with white chocolate chips.
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White Chocolate ChipsWhite Chocolate Chips
6
Roll up tightly, fold ends under, and place seam side down on baking sheet.
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RollRoll
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Baking SheetBaking Sheet
7
Brush with a bit of remaining butter.
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ButterButter
8
Sprinkle with remaining 1/2 Tbsp. sugar.
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SugarSugar
9
Bake until golden brown, 15 to 20 minutes.
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OvenOven
10
Let stand on baking sheet on a wire rack for 15 minutes, then slice and serve warm, or let cool and serve at room temperature.
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Baking SheetBaking Sheet
Wire RackWire Rack
DifficultyNormal
Ready In10 m.
Servings4
Health Score3
Dish TypesSide Dish
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