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Rich, flaky and slightly tangy this raspberry cream cheese strudel gives the classic recipe a makeover. Serve it warm with custard or vanilla ice cream and you'll instantly feel happy inside.
2 punnets (250g) Driscoll's raspberries
1/ 4 cup (40g) plus 2 tablespoons icing sugar
250g cream cheese, softened
1/ 2 teaspoon vanilla extract
finely grated zest of 1 lemon
1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
1 egg & 1 tablespoon milk, lightly beaten together (*egg wash)
double cream, pouring cream, custard or ice cream, to serve (optional)
Preheat the oven to 190°C. Lightly grease a large baking tray with oil and line with baking paper.
Place the raspberries and 2 tablespoons of the icing sugar in a small bowl and toss to coat. Set aside.
Beat the cream cheese, the remaining icing sugar, vanilla and lemon zest together in a medium bowl, until smooth.
Roll the pastry out on a lightly floured bench, to form a 28cm x 38cm rectangle.
With the long side of the pastry facing you, leaving a 2cm boarder along the base and 6cm boarders at the ends, spread the cream cheese mixture across the bottom third of the pastry. Scatter with raspberries. Brush the edges with egg wash. Fold in the sides and base. Fold the remaining pastry over the filling, tucking the ends underneath.
Place strudel, seam side down on the prepared tray. Cut several slits approximately 2cm apart across the top, to allow the steam to escape. Brush with egg wash.
Bake for 35 minutes, or until pastry is puffed and golden and filling tender. Leave on the tray for 10 minutes, to cool slightly.
Serve warm or at room temperature with cream, custard or ice cream, as desired.