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Lemon-Cream Cheese Strudel

Yield Makes 6 to 8 servings
Laura Klesper reports that her husband got hooked on cream cheese strudel during a trip to Germany and Austria. When he requested a reproduction of the dessert at home, she came up with this surprisingly easy variation.


  • 1 sheet (half of a 17-oz. package) frozen puff pastry, thawed
  • 2 packages (8 oz. each) cream cheese
  • 1 large egg
  • 1/2 cup powdered sugar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar

Nutrition Information

  • calories 419
  • caloriesfromfat 69 %
  • protein 7.5 g
  • fat 32 g
  • satfat 14 g
  • carbohydrate 26 g
  • fiber 0.6 g
  • sodium 252 mg
  • cholesterol 89 mg

How to Make It

  1. Unfold pastry on a lightly floured board. With a floured rolling pin, roll pastry into a neat 10- by 14-inch rectangle.

  2. In a bowl, with a mixer, beat cream cheese, egg, powdered sugar, lemon peel, and lemon juice until well blended.

  3. Spoon cream cheese mixture down center of longest dimension of pastry to within 1 inch of each end; spread evenly to make a 4-inch-wide band. Fold 1 long pastry edge over filling; brush top of edge with water. Fold remaining edge over filling, overlapping opposite side of pastry. Pinch pastry ends to seal. With 2 wide spatulas, gently lift the roll and lay, seam down, on a lightly buttered 14- by 17-inch baking sheet. With a sharp knife, make shallow slashes at 1-inch intervals across the pastry. Sprinkle pastry evenly with granulated sugar.

  4. Bake in a 400° regular or convection oven until strudel is deep golden brown, 25 to 30 minutes. Let cool on pan at least 5 minutes. Serve warm or cool. Cut into 6 to 8 equal slices and transfer to plates.