Bring the smell of the bakery straight to your kitchen. Next time you’re craving a sweet pastry from your favorite local bakery or coffee shop, whip out this Stone Hollow Simple Fruit Strudels to make at home instead. And we’re really serious when we say they’re simple. It calls for a puff pastry, powdered sugar, lemon zest and whipping cream, but our favorite ingredient is the Stone Hollow Farmstead strawberry jam on the inside. Locally made, this Stone Hollow fruit spread make these simple fruit strudels taste like they’re straight from the bakery.
Cook time: 1 hour
Ingredients:
Preheat your oven to 400°F. On a cutting board, unfold a sheet of puff pastry and slice it into six equal rectangles. Arrange these on a baking sheet lined with parchment paper. Do the same with a second sheet of puff pastry.
Mix together the preserves, cornstarch, and lemon zest in a small bowl. Dollop a generous tablespoon of this jam mixture onto the center of 6 pastry rectangles, making sure to leave about a half-inch border clear around the edges.
In another small bowl, whisk an egg with a tablespoon of cream. Use this to brush the edges of the pastry rectangles that have the jam on them.
Take the remaining six pastry rectangles and prick them thoroughly with a fork or make several slits with a knife, then place them over the jam-topped rectangles.
Seal the edges by pressing them together with a fork. Brush the tops with the remaining egg mixture.
Bake in the preheated oven for 18 to 20 minutes or until golden brown, turning the baking sheet around halfway through to ensure even baking. Remove from the oven and let cool.
While the strudels are cooling, whisk together powdered sugar, vanilla, salt, and the remaining 1/4 cup of cream in a bowl until it forms a smooth glaze.
Drizzle the glaze over the cooled strudels. Serve immediately, or keep them in an airtight container in the fridge for up to three days.
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