Raspberry rhubarb breakfast strudel

Turnover, popover, strudel, whatever you want to call it. I like it because they look fancy, but are easy. And they put any of those stupid turnover things you can get at a grocery store to shame!

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You could put about anything in the middle of these. My Mom thought the jelly would be good mixed with some of the extra cream cheese. I agree. Or, you could certainly stuff a lot more jelly in the middle, which I would do next time.

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A great recipe found on Tasty Kitchen, I only made minor changes.

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Butter
  • 3 ounces, weight Cream Cheese
  • ½ cup Milk
  • ½ cup Raspberry Rhubarb Preserves or your preference (could at least double this amount too I’d say)
  • _____
  • FOR THE ICING:
  • ½ cups Powdered Sugar
  • 1 Tablespoon Milk
  • ¼ teaspoons almond extract
  • 1 oz. toasted sliced almonds

Preparation Instructions

Preheat oven to 425 degrees. Sift together the flour, baking powder, and salt into a large bowl. Cut in the butter and cream cheese. Pour on the milk and stir just until combined.

Turn out on a floured surface and knead lightly 4 or 5 times. Do not overwork the dough!

Roll the dough out on waxed paper into an 8 x 12 inch rectangle. Transfer dough to a lightly greased (or waxed paper-lined) baking sheet.

Mark the dough with a knife lengthwise into thirds. Spread preserves down the center third of the dough. Make diagonal cuts every couple of inches on the outer thirds of the dough. Do not cut into the preserves.

Fold strips of dough over the preserves, first from one side, then from other until you have folded over all the strips of dough. Bake for 12 to 15 minutes, until dough is fully cooked and lightly browned on top.

For the icing, mix together powdered sugar, milk, and vanilla. Drizzle over the top. Serve warm.  

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I found this spread at Krause’s and thought it was wonderful – like jelly your grandma would make.

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Sorry for the dark photos, it was evening when I made this. The dough comes together in a snap in the food processor.

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I purchased these pre-cut parchment sheets for $1 for 10 and I LOVE them. So convenient. Just cut your dough like so and that way you can braid it. Just kind of gently mark off the middle so the filling stays in and guide you as you braid the dough.

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Jelly down and time to braid.

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Make sure both ends are tight so the dough doesn’t come out. Transfer to a clean parchment sheet and bake.

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Before and after, just slightly browned.

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Ooo, I love the jelly peeking out at me.

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The topping is easy to put together and takes just minutes.

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Freshly dressed.

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And outside in the quickly fading daylight.

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Eat with your morning coffee, for a midnight snack or whenever.

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I was happy to try this recipe and will likely use it again with various fillings and again, more of the filling would be a good idea. Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Breakfast, Dessert. Bookmark the permalink.

4 Responses to Raspberry rhubarb breakfast strudel

  1. Brittany says:

    Ohh my goodness, this looks amazing!

  2. mydearbakes says:

    Lovely recipe, thanks for sharing! =)

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