Raspberry Nut Strudel
Indulge in the irresistible flavors of this Raspberry Nut Strudel—a perfect combination of flaky puff pastry, juicy fresh raspberries, crunchy walnuts, and warm cinnamon spice. This easy-to-make dessert delivers bakery-quality results with minimal effort, using thawed frozen puff pastry for convenience and a delightful braided pattern for an impressive presentation. A golden egg wash finish and a dusting of powdered sugar add the final touch of elegance to this treat. Ideal for brunch, tea time, or an after-dinner dessert, this recipe pairs perfectly with a cup of coffee or a scoop of vanilla ice cream. Ready in just 45 minutes, this show-stopping strudel is sure to impress guests and satisfy your sweet cravings!
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Recipe Information
Ingredients
- 1 sheet (thawed) frozen puff pastry
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons (melted) unsalted butter
- 1 egg
- 1 tablespoon water
- 2 tablespoons (for garnish) powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the fresh raspberries, granulated sugar, chopped walnuts, ground cinnamon, and flour. Toss gently to coat the raspberries without crushing them.
On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle approximately 12x10 inches.
Spread the raspberry-nut mixture evenly down the center of the puff pastry, leaving about 1.5 inches of space along the edges.
Using a sharp knife, make 1-inch diagonal cuts along both long sides of the pastry, cutting towards the center filling. These will form strips for braiding.
Fold the top and bottom ends of the pastry over the filling to seal it, then alternately fold the strips from each side over the filling, creating a braided pattern.
Brush the entire strudel with melted butter to help with even browning.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the strudel with the egg wash for a shiny finish.
Transfer the strudel to the prepared baking sheet and bake for 25 minutes, or until golden brown and puffed.
Remove the strudel from the oven and allow it to cool slightly on a wire rack.
Garnish with a dusting of powdered sugar before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 52.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 196 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1029 mg | 22% | |
*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.
