Raspberry Strudel Croissants

By Jeanette Terry

These tasty raspberry strudel croissants make an awesome addition to any brunch menu!

Raspberry Strudel Croissants
Ingredients
  • 1/4 cup frozen red raspberries, thawed and drained, or fresh red raspberries

  • 2 tablespoons low-sugar red raspberry preserves

  • 1/4 teaspoon finely shredded lemon peel

  • 4 sheets frozen phyllo dough (14x9-inch rectangles), thawed

  • Butter-flavor nonstick cooking spray

  • Powdered sugar and/or finely shredded lemon peel (optional)

  • Fresh raspberries (optional)

Directions
  1. In a 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.

  2. Preheat oven to 375 degrees 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

  3. 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.

  4. Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. If desired, sprinkle croissants with powdered sugar and/or additional lemon peel. If desired, garnish with additional fresh raspberries.


Nutritional Facts

Servings
6
Calories
35
Protein
1g
Carbohydrate
8g
Sugar
2g

breakfast ultra-low-carb

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