Raspberry and White Chocolate Strudel |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Phyllo dough gives this German dessert a light, flaky crust, and raspberries and white chocolate chips contribute to the rich filling. For an extra indulgence, top off Raspberry and White Chocolate Strudel with whipped cream. Ingredients:
1 12-oz. package frozen raspberries, thawed and drained |
1 tablespoon cornstarch |
1/2 teaspoon grated lemon zest |
4 1/2 tablespoons sugar |
6 sheets phyllo dough |
3 tablespoons unsalted butter, melted |
1/3 cup white chocolate chips |
Directions:
1. Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a bowl, combine raspberries, cornstarch, lemon zest and 4 Tbsp. sugar.
2. Lay 1 phyllo sheet on a work surface, short side facing you, keeping remaining sheets covered in plastic wrap. Brush sheet lightly with butter and lay a second sheet on top. Repeat with remaining butter and phyllo. (You will have some butter left over.)
3. Spoon raspberry filling in a 2-inch-thick line along long edge of dough, leaving 2 inches at top and bottom. Sprinkle with white chocolate chips. Roll up tightly, fold ends under, and place seam side down on baking sheet. Brush with a bit of remaining butter. Sprinkle with remaining 1/2 Tbsp. sugar.
4. Bake until golden brown, 15 to 20 minutes. Let stand on baking sheet on a wire rack for 15 minutes, then slice and serve warm, or let cool and serve at room temperature.
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