FRESH FRUIT STRUDEL

FRESH FRUIT STRUDEL image

Number Of Ingredients 18

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puff pastry:
1 package of frozen puff pastry dough
turbinado sugar (Sugar in the Raw) or light brown sugar
cream filling:
4 Tbsp. water
1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)
2 cups whipping cream, cold
1 8-oz. package cream cheese, room temperature
1/2 cup granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
fruit toppings:*
peaches
strawberries
blueberries
kiwi fruit
seedless raspberry jam
powdered sugar

Steps:

1 - To prepare the pastry: Preheat oven to 400 degrees F. 2 - Let the puff pastry thaw at room temperature (about 40 minutes). 3 - Brush a little bit of water along each side of the puff pastry and fold about 1/2 inch inward. Press and seal the edges. 4 - Brush on top of the edges with a little water and sprinkle with turbinado sugar. 5 - Dock with a fork and bake for 15 to 20 minutes or until golden brown. Let it cool completely before assembling the fruit strudel. To make the cream: 1 - In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). 2 - Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside. 3 - Whip the cream cheese then add the whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks. To assemble the fruit strudel: 1 - Spread some seedless raspberry jam on the bottom of the puff pastry. 2 - Spread a layer of cream filling and top with fruits. 3 - Sprinkle with powdered sugar just before serving. NOTE: Instead of powdered sugar, you can brush a nice shiny glaze on the fruit strudel. Just mix together some apricot jam or preserves with a tiny bit of water. Heat in the microwave for a minute or so until melted. Let it cool then use a pastry brush to lightly glaze the strudel.