Raspberry Strudel Croissants
- Number of Servings: 6
Ingredients
1/4 cup frozen red raspberries, thawed and drained2 Tbsp sugar free smuckers red raspberry preserves 1/4 tsp lemon zest 4 sheets frozen phyllo dough, thawed Butter-flavor nonstick cooking spray 1 Tbsp Powdered sugar
In a small bowl, combine the 1/4 cup raspberries, preserves, and the 1/4 teaspoon lemon peel. Using a potato masher or the back of a large spoon, mash berry mixture.
Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. Unfold phyllo dough; place one sheet of the dough on a clean flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat phyllo sheet with nonstick cooking spray. Place another sheet of the phyllo dough on top of the first sheet; coat with nonstick cooking spray. Repeat layering with two more sheets, coating each with nonstick cooking spray. You should have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2-inch circle in the dough (discard dough that is cut away to form the circle).
Cut circle into six wedges. Spread the raspberry mixture atop wedges, leaving a 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.
Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. Sprinkle croissants with powdered sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user SLJGEMINI75.
Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. Unfold phyllo dough; place one sheet of the dough on a clean flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat phyllo sheet with nonstick cooking spray. Place another sheet of the phyllo dough on top of the first sheet; coat with nonstick cooking spray. Repeat layering with two more sheets, coating each with nonstick cooking spray. You should have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2-inch circle in the dough (discard dough that is cut away to form the circle).
Cut circle into six wedges. Spread the raspberry mixture atop wedges, leaving a 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.
Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. Sprinkle croissants with powdered sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 48.8
- Total Fat: 0.8 g
- Cholesterol: 1.7 mg
- Sodium: 61.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.6 g
- Protein: 0.9 g
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