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Raspberry and White Chocolate Strudel

Photo: Antonis Achilleos; Styling: Susan Vajaranant
Prep time 10 mins
Bake time 20 mins
Stand time 15 mins
Yield Serves 4
Phyllo dough gives this German dessert a light, flaky crust, and raspberries and white chocolate chips contribute to the rich filling. For an extra indulgence, top off Raspberry and White Chocolate Strudel with whipped cream. 

Ingredients

  • 1 12-oz. package frozen raspberries, thawed and drained
  • 1 tablespoon cornstarch
  • 1/2 teaspoon grated lemon zest
  • 4 1/2 tablespoons sugar
  • 6 sheets phyllo dough
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup white chocolate chips

Nutrition Information

  • calories 366
  • fat 16 g
  • satfat 11 g
  • protein 3 g
  • carbohydrate 54 g
  • fiber 4 g
  • cholesterol 23 mg
  • sodium 159 mg

How to Make It

  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a bowl, combine raspberries, cornstarch, lemon zest and 4 Tbsp. sugar.

  2. Lay 1 phyllo sheet on a work surface, short side facing you, keeping remaining sheets covered in plastic wrap. Brush sheet lightly with butter and lay a second sheet on top. Repeat with remaining butter and phyllo. (You will have some butter left over.)

  3. Spoon raspberry filling in a 2-inch-thick line along long edge of dough, leaving 2 inches at top and bottom. Sprinkle with white chocolate chips. Roll up tightly, fold ends under, and place seam side down on baking sheet. Brush with a bit of remaining butter. Sprinkle with remaining 1/2 Tbsp. sugar.

  4. Bake until golden brown, 15 to 20 minutes. Let stand on baking sheet on a wire rack for 15 minutes, then slice and serve warm, or let cool and serve at room temperature.