Italian Raspberry Lemon Cream Cheese Strudel
Posted in: Breakfasts and Brunches Tagged: Italian, raspberry, cream cheese, BreakfastRecipeContest, lemon, breakfast, brunch, strudel
Fruit and cream combine together inside this crispy pastry to make the perfect brunch dish served with hot tea or coffee. It’s easy to make, using frozen prepared puff pastry and uses only the finest and freshest ingredients like Bonne Maman raspberry preserves, along with lemon, pear and fresh raspberries. The Italian touch is the combination of ricotta cheese with the cream cheese and a touch of lemon. You’ll love the sprinkle of cinnamon brown sugar on top as the crowning touch. I made it first for my Italian Mother-In-Law, and she gave her stamp of approval!
Ingredients
- For the Cinnamon Sugar
- 1 Tablespoon cinnamon
- 1/4 cup light brown sugar, firmly packed
- For the Cheese Filling
- 4 ounces cream cheese, room temperature
- 2 Tablespoons ricotta cheese
- 1 egg yolk
- zest of 1 lemon
- 2 Tablespoons fresh lemon juice
- For the Pastry
- 1 Tablespoon flour
- 1 sheet frozen puff pastry, room temperature
- For the Fruit Layer
- 1 ripe fresh pear, peeled and sliced thinly into ¼-inch slices
- ¼ cup fresh raspberries
- ¼ cup Bonne Maman Raspberry Preserves
- For the Topping
- 2 Tablespoons milk
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a small bowl mix the cinnamon and brown sugar with a fork. In a medium bowl, mix cream cheese, ricotta cheese, 2 Tablespoons of the cinnamon sugar, egg yolk, lemon zest and lemon juice with a spoon until thoroughly combined.
- Sprinkle flour on a flat surface and unfold pastry sheet on top of flour. With a floured rolling pin, roll the sheet into a 12x16-inch rectangle. With the shorter end facing you, Spoon the cream cheese mixture down the middle of the pastry, to within 1 inch of the top and bottom edges.
- Place pear slices and fresh raspberries over the cream cheese layer. Spoon the Bonne Maman Raspberry Preserves on top of the fruit. Roll up jelly roll fashion, seam side down and tuck edges in to seal. Cut slits on top, brush with milk and sprinkle with remaining cinnamon sugar.
- Bake 35-40 minutes, until light golden brown. Let cool 5 minutes before slicing. Serves 6.
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