Lemon Cream Cheese Strudel
Delight your senses with this elegant Lemon Cream Cheese Strudel, a dessert that's both visually stunning and irresistibly delicious. Featuring a lusciously creamy lemon-infused filling made with tangy cream cheese, fresh lemon zest, and a touch of vanilla, this show-stopping pastry is encased in flaky, golden puff pastry braided to perfection. With a light dusting of powdered sugar to finish, this easy-to-prepare treat delivers a harmonious balance of sweetness and citrusy zing. Perfect for brunches, tea parties, or an indulgent dessert, this strudel bakes in under 30 minutes and serves up to 8 — making it a quick, crowd-pleasing option. Whether you're a fan of zesty desserts or simply love working with versatile puff pastry, this Lemon Cream Cheese Strudel is destined to steal the spotlight.
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Recipe Information
Ingredients
- 227 grams cream cheese
- 100 grams granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 package frozen puff pastry sheets
- 2 tablespoons all-purpose flour (for rolling)
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons powdered sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cream cheese and granulated sugar. Beat with a hand or stand mixer on medium speed until smooth and creamy.
Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture, continuing to beat until fully incorporated. Set aside.
Lightly flour a clean surface and roll out the puff pastry sheet into a rectangle approximately 12x10 inches.
Transfer the rolled-out puff pastry to the prepared baking sheet.
Spread the lemon cream cheese filling down the center third of the puff pastry, leaving about an inch of empty space at the top and bottom edges.
Using a sharp knife or a pizza cutter, cut diagonal strips (about 1 inch wide) on both sides of the filling, making sure not to cut into the center filling.
Fold the top and bottom edges of the pastry over the filling, then alternately cross the diagonal strips over the filling to create a braided effect.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the entire pastry braid.
Bake the strudel in the preheated oven for 25-28 minutes, or until the pastry is golden brown and puffed.
Remove the strudel from the oven and let it cool for 10-15 minutes on the baking sheet.
Once cooled, dust the top with powdered sugar before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.4 g | 338% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 422.1 g | 153% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 131.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 334 mg | 26% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
