Recipes..Delectable Raspberry Lemon Pastry cake
Pillsbury� Butter Flake Crescent Dinner Rolls are used in these pastry strudels to get that golden-buttery, flaky dough and these strudel lovelies are filled with a fresh raspberry pastry filling and frosted with a delectable lemon glaze that is so tempting, you won't want to miss a bite!
Sweet, tart and bakery fresh Delectable Raspberry Lemon Pastry Strudels are REAL! REAL GOOD!
Ingredients:
1 8 ounce package Pillsbury� Butter Flake Crescent Dinner Rolls
Raspberry Pastry Filling:
1 and 1/3 cup fresh or frozen raspberries cut in half
1/4 cup granulated sugar
1 tablespoon cornstarch
For seedless, 1 tablespoons water
Lemon Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
Instructions
Preheat oven @ 350 degrees F and prepare a baking sheet by placing parchment paper on it and set aside.
Unroll the crescent dough and divide crescent rolls into the 4 rectangles. Pinch together the crescent triangle in the middle of each rectangle gently with your fingertips, so the filling doesn�t come out when you bake them.
.
Raspberry Pastry Filling with seeds:
Combine the raspberries, sugar, and cornstarch. Toss to coat.
Or Raspberry Pastry Filling without seeds:
Add frozen raspberries to a medium pot and heat over medium-high until berries break down, about 10-15 minutes.
Bring raspberries to a light boil, stir in sugar, and return to a boil.
In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
Stir the mixture vigorously for 1 minute and then remove from heat and and strain through a fine-mesh strainer into a bowl.
Adding the Filling:
Spoon the filling over 1/2 of each dough rectangle, then fold the other � of the dough over the top bringing the dough ends together. Use a fork and pinch the sides of the dough down.
Using a spatula, place rolls on a lightly greased or parchment-lined baking sheet. Bake according to package directions
Using a pastry brush, brush the tops of the strudels and sides of the pastry with some milk. (I used almond milk.)
Bake for 15-16 minutes @ 350. Should be puffed up and a golden brown.
Make the glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Drizzle the glaze over warm Pastry Strudels. (Double recipe for glaze if you want more glaze)
Serve!
Sweet, tart and bakery fresh Delectable Raspberry Lemon Pastry Strudels are REAL! REAL GOOD!
Ingredients:
1 8 ounce package Pillsbury� Butter Flake Crescent Dinner Rolls
Raspberry Pastry Filling:
1 and 1/3 cup fresh or frozen raspberries cut in half
1/4 cup granulated sugar
1 tablespoon cornstarch
For seedless, 1 tablespoons water
Lemon Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
Instructions
Preheat oven @ 350 degrees F and prepare a baking sheet by placing parchment paper on it and set aside.
Unroll the crescent dough and divide crescent rolls into the 4 rectangles. Pinch together the crescent triangle in the middle of each rectangle gently with your fingertips, so the filling doesn�t come out when you bake them.
.
Raspberry Pastry Filling with seeds:
Combine the raspberries, sugar, and cornstarch. Toss to coat.
Or Raspberry Pastry Filling without seeds:
Add frozen raspberries to a medium pot and heat over medium-high until berries break down, about 10-15 minutes.
Bring raspberries to a light boil, stir in sugar, and return to a boil.
In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
Stir the mixture vigorously for 1 minute and then remove from heat and and strain through a fine-mesh strainer into a bowl.
Adding the Filling:
Spoon the filling over 1/2 of each dough rectangle, then fold the other � of the dough over the top bringing the dough ends together. Use a fork and pinch the sides of the dough down.
Using a spatula, place rolls on a lightly greased or parchment-lined baking sheet. Bake according to package directions
Using a pastry brush, brush the tops of the strudels and sides of the pastry with some milk. (I used almond milk.)
Bake for 15-16 minutes @ 350. Should be puffed up and a golden brown.
Make the glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Drizzle the glaze over warm Pastry Strudels. (Double recipe for glaze if you want more glaze)
Serve!
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