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Candy Cane Strudel

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  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 12

This candy cane shaped Strudel topped with pecans and cherries is a perfect dessert for Christmas.

Ingredients

1
package (8 oz) cream cheese, softened
1 1/4
cups powdered sugar
1
teaspoon vanilla
1
egg
1
sheet frozen puff pastry (from 17.3-oz package), thawed
1/2
cup raspberry preserves
4
teaspoons milk
1/2
cup finely chopped pecans
8
maraschino cherries

Directions

  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray. In medium bowl, beat cream cheese and 1/2 cup of the powdered sugar with electric mixer on medium speed until smooth. On low speed, beat in vanilla and egg.
  • 2 Unfold puff pastry on lightly floured surface. Roll into 15x12-inch rectangle. Fold pastry in half lengthwise and transfer to cookie sheet; unfold pastry. Spread cream cheese mixture lengthwise down center third of rectangle. Spoon preserves by tablespoonfuls over cream cheese.
  • 3 On each long side of rectangle, make cuts 1 inch apart from edge of dough to within 1/2 inch of filling. To give braided appearance, fold alternate strips of dough at an angle completely across filling, forming a tight braid. Seal ends. Gently curve top of braid down to form handle of candy cane.
  • 4 Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.
  • 5 In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
307
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
),
Sodium
119mg
119%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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