This is such a fun and nostalgic recipe….not to mention it tastes amazing!
This recipe is great because it’s very easy to pick and choose how much you would like to actually make by hand… If you are like me then you’ll probably make everything by hand, but I understand not everyone feels that way haha!
Ingredients:
For the pastry…
-2 sheets of store bought or homemade puff pastry
For the raspberry jam…(you can also use store bought jam…any flavor)
-3 1/2 cups granulated sugar
-3 1/2 tsp. pectin
-2lb raspberries
-3Tbsp plus 1 tsp freshly squeezed lemon juice
For the cream cheese filling…
-8oz cream cheese at room temp.
-3/4 cup of powder sugar
-1 tsp. vanilla extract
For the egg wash…
-1 egg
-1 tsp. of heavy cream or milk
-course sugar for sprinkling(optional)
For the Glaze:
-1 cup powder sugar
-1/2 tsp. vanilla extract
-2-3 Tbsp. of heavy cream or milk
For the puff pastry:
Make sure it is cold, yet easy to handle. Roll 1 sheet out on a lightly floured surface to a 10x16in rectangle. Transfer to a baking sheet lined with parchment paper and with a knife or pizza cutter, cut out the pastry to make 3x5in rectangles. Put into fridge. Take out second sheet of puff pastry and repeat.
To make the jam: (can be made 1 week in advance)
Place a small plate in the freezer.
In a small bowl, mix 1 cup of sugar with pectin, making sure that the pectin is evenly distributed in the sugar. Set aside.
Mix the remaining 2 1/2 cups sugar, raspberries and lemon juice in a large pot. Let sit at room temp. for 30min.
Transfer the pot to the stovetop and bring to a boil over medium heat. As soon as it starts to boil, sprinkle in the sugar and pectin mixture, while mixing with a wooden spoon. Continue to cook over medium heat, stirring often, until the jam thickens and a spoonful gels on the plate from the freezer and does not run when the plate is held vertical to the ground, this should take about 15-20min. If the jam is runny, cook for a few more min.
When jam is done ladle into jars and set aside to cool. Twist on lids and store in fridge for up to 3 weeks.
To make the cream cheese mixture:
Place cream cheese, powder sugar and vanilla in a stand mixer fitter with the paddle attachment. Beat on low speed, gradually increasing the speed to medium, until the mixture is smooth and creamy. Transfer to a pastry bag/ziplock bag with a 1/4in tip.
To assemble:
Pre heat oven to 350′ F
On a sheet pan lined with parchment paper, place half of the puff pastry rectangles at least 1 1/2 to 2in apart. Pipe a rectangular boarder using the cream cheese mixture, leaving 1/2in boarder. Place a spoonful of jam in middle of cream cheese outline. Repeat with first half of puff pastry rectangles.
With the second half of puff pastry rectangles, carefully line up and place a rectangle on top of one that has jam and cream cheese mixture on it. With fingers lightly press on the edges of the 2 rectangles to seal the 2 together. Next using a fork crimp the edges to create a more permanent seal.
For the egg wash:
Mix egg and heavy cream(or milk) in a small bowl till well combined.
Next lightly brush tops of rectangles with egg mixture and sprinkle on coarse sugar if using.
Bake for 20-30 min. or until nice golden brown in color.
Take out of oven and let cool on pan for at least 10min.
For the Glaze:
In a bowl place powder sugar, vanilla and heavy cream/milk and combine until desired consistency.
Top cooled toaster strudels with glaze and enjoy!
Jaimes Bakes 