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1 sheet frozen puff pastry
8 ounces cream cheese
4 ounces raspberry preserves
1 egg
Streusel Topping:
3/4 cup all-purpose flour
1/2 cup confectioners sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 ounces cold butter, cut into cubes
1 teaspoon vanilla extract
Place frozen sheet of puff pastry on parchment-lined sheet pan. Spread cream
cheese down middle third of puff pastry sheet. Spread raspberry preserves over
the top of the cream cheese. Make 6 diagonal slices on each of the outer 1/3
sides of puff pastry (on each side of the filling). Braid one slice over the
other, pinching together last braid. Lightly whip one egg and, using pastry
brush, egg wash entire strudel.
Combine all topping ingredients in a food processor just until blended and
still powdery. Top strudel with generous portion of streusel topping. Bake at
400 degrees F until browned and preserves begin to bubble out.
Yields approximately 10 slices.
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