Ingredients with Measurements:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons milk
- 1/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- 2 (17.3-ounce) packages frozen puff pastry, thawed
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the raspberries, granulated sugar, cinnamon, flour, melted butter, vanilla extract, and almond extract. Stir until all ingredients are combined.
3. On a lightly floured surface, roll out one of the puff pastry sheets to a 12x12-inch square. Place the pastry on the prepared baking sheet.
4. Spoon the raspberry mixture onto the center of the pastry, leaving a 2-inch border.
5. Roll out the second puff pastry sheet to a 12x12-inch square. Place the pastry on top of the raspberry mixture.
6. Fold the edges of the pastry over the raspberry mixture, pressing gently to seal.
7. Brush the top of the pastry with the milk.
8. Bake for 25 minutes, or until golden brown.
9. Meanwhile, in a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and stir in the confectioners' sugar.
10. Drizzle the cream mixture over the strudel.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 8
Nutritional Information:
Calories: 468
Fat: 24g
Carbohydrates: 54g
Protein: 5g
Substitutions for Ingredients:
- For the raspberries, you can substitute any type of berry.
- For the butter, you can substitute margarine or vegetable oil.
- For the milk, you can substitute almond milk or coconut milk.
- For the heavy cream, you can substitute evaporated milk or half-and-half.
Variations:
- For a sweeter strudel, you can add 1/4 cup of brown sugar to the raspberry mixture.
- For a richer strudel, you can add 1/4 cup of chopped nuts to the raspberry mixture.
- For a spicier strudel, you can add 1/4 teaspoon of ground nutmeg to the raspberry mixture.
Tips and Tricks:
- Make sure to roll out the puff pastry sheets as evenly as possible to ensure an even bake.
- If the strudel is browning too quickly, cover it with foil for the remainder of the baking time.
Storage Instructions:
Store the strudel in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the strudel in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the strudel on a platter with fresh berries and mint leaves.
- Cut the strudel into slices and serve with a dollop of whipped cream.
Garnishes:
- Fresh berries
- Mint leaves
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Greek yogurt
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Roasted potatoes
Troubleshooting Advice:
- If the pastry is not baking evenly, rotate the baking sheet halfway through the baking time.
Food Safety Advice:
- Make sure to keep the strudel refrigerated until ready to serve.
- Do not leave the strudel out at room temperature for more than 2 hours.
Food History:
Strudel is a traditional Austrian pastry that dates back to the 17th century. It is made with a flaky pastry dough and filled with a variety of sweet or savory fillings.
Flavor Profiles:
This strudel has a sweet and tart flavor from the raspberries, with hints of cinnamon and almond.
Serving Suggestions:
- Serve the strudel with a scoop of vanilla ice cream for a decadent dessert.
- Top the strudel with a dollop of Greek yogurt for a light and refreshing treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian