CANDY CANE STRUDEL

Candy Cane Strudel image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 9

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

Steps:

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.
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.
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.
Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.
In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.

Nutrition Facts : Calories 307, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 119 mg