Servings: 8 people
Calories: 200kcal
Cost: $10
Equipment
- Baking sheet
- Parchment paper
- Rolling pin
- Fork
- Pastry brush
Ingredients
- 225 g cream cheese
- 60 g granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 2 sheets puff pastry thawed
- 1 large egg beaten for egg wash
- 30 g granulated sugar for sprinkling
- 60 g powdered sugar for glaze
- 2-3 tbsp milk or heavy cream for glaze
- 1/4 tsp vanilla extract for glaze
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, beat the cream cheese, sugar, vanilla extract, and egg yolk until smooth.
- Roll out the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 rectangles.
- Spoon 1-2 tablespoons of filling onto one side of each rectangle, leaving a small border, then fold and seal the pastry.
- Place the assembled strudels on the prepared baking sheet. Brush with beaten egg and sprinkle with granulated sugar.
- Bake for 18-22 minutes, or until puffed and golden brown.
- While cooling, whisk together powdered sugar, milk, and vanilla extract for the glaze and drizzle over warm pastries.
- Serve warm or at room temperature.
Notes
Chill the assembled strudels for 10 minutes before baking to prevent leaking.
Customize your strudels by adding fruit preserves, nuts, or a sprinkle of cinnamon.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Reheat in the oven for the best texture.
Customize your strudels by adding fruit preserves, nuts, or a sprinkle of cinnamon.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Reheat in the oven for the best texture.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6IU | Calcium: 4mg | Iron: 6mg
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