Delectable Raspberry Lemon Pastry Strudels

Hey ya’ll!  I have another @Pillsbury collaboration to share with you!

I’m so excited to introduce these Delectable Raspberry Lemon Pastry Strudels and let me tell you what!  These are major yummy!  #pillsbury #yum

I love using Pillsbury™ Butter Flake Crescent Dinner Rolls when I make these pastry strudels.  I get that golden-buttery, flaky dough and these strudel lovelies are filled with a fresh raspberry pastry filling and frosted with a delectable lemon glaze that is so tempting, you won’t want to miss a bite!

Sweet, tart and bakery fresh Delectable Raspberry Lemon Pastry Strudels are REAL!   REAL GOOD!  

Pillsbury sent me a boat load of crescent rolls, cinnamon rolls, an abundance of biscuits and our family was stoked because, it smells like a bakery in the house when these sweet things are baking up.

It always makes everyone gather to the kitchen, that’s for sure, because no one can resist that heavenly aroma!  Have you ever been able to?  Umm…NO! 🙂  It’s impossible!

Using the Pillsbury™ crescent rolls are so convenient when you are making your strudels.

Have you ever had the Toaster Strudels that Pillsbury™makes that are already prepared and all you do is put them in the toaster and glaze them? I’m sure you have…LOL

These are like that, only these are baked and I really think that with the fresh Raspberry pastry filling, this really takes pastry strudels up a notch.  And that lemon glaze is just amazing.  Drool-worthy…

Lemon and raspberry together are definitely a super power combo.  It’s like the best thing ever to bite into!

I made my own raspberry filling, but you can buy it already prepared and you can prepare the raspberry filling 2 ways.  With raspberry seeds or no seeds.

It just depends what your taste is and the *deets* are in the instructions.

For the lemon glaze, we preferred a thicker glaze with the tartness of the lemon and raspberry, and it was soooo yummy!  So, if you want more glaze, double the glaze ingredients.

If you have any left over, seal and refrigerate them a day or two to keep them from breaking down.  They hold up better than leaving them out.  The fam will want these every day…watch out! 🙂  Not sorry!

Here’s some more recipes using Pillsbury doughs for breakfast that you might want to try.  They are wonderful!  Try this Lemon-Cream Cheese Crescent Ring and this Skillet Raspberry-White Chocolate Pull-Apart Rolls sometime.

Oh, and here’s some more recipes like Pillsbury™ Frosted Snowmen on a Stick, these Best Soft Sour Cream Cookies with Buttercream Frosting and Retro Red White and Blue Explosion Cake for special times!

Print Recipe

5 from 1 vote

Delectable Raspberry Lemon Pastry Tarts:

Pillsbury™ Butter Flake Crescent Dinner Rolls are used in these pastry strudels to get that golden-buttery, flaky dough and these strudel lovelies are filled with a fresh raspberry pastry filling and frosted with a delectable lemon glaze that is so tempting, you won't want to miss a bite!

Sweet, tart and bakery fresh Delectable Raspberry Lemon Pastry Strudels are REAL!   REAL GOOD!  

Prep Time20 mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, lemon, pastry, raspberry, tart

Servings: 4 each

Author: Kim Lange

Ingredients

Ingredients:

• 1 8 ounce package Pillsbury™ Butter Flake Crescent Dinner Rolls

Raspberry Pastry Filling:

• 1 and 1/3 cup fresh or frozen raspberries cut in half
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• For seedless, 1 tablespoons water

Lemon Glaze:

• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Instructions

• Preheat oven @ 350 degrees F and prepare a baking sheet by placing parchment paper on it and set aside.
• Unroll the crescent dough and divide crescent rolls into the 4 rectangles. Pinch together the crescent triangle in the middle of each rectangle gently with your fingertips, so the filling doesn’t come out when you bake them.

Raspberry Pastry Filling with seeds:

• Combine the raspberries, sugar, and cornstarch. Toss to coat.

Or Raspberry Pastry Filling without seeds:

• Add frozen raspberries to a medium pot and heat over medium-high until berries break down, about 10-15 minutes.
• Bring raspberries to a light boil, stir in sugar, and return to a boil.
• In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
• Stir the mixture vigorously for 1 minute and then remove from heat and and strain through a fine-mesh strainer into a bowl.

Adding the Filling:

• Spoon the filling over 1/2 of each dough rectangle, then fold the other ½ of the dough over the top bringing the dough ends together. Use a fork and pinch the sides of the dough down.
• Using a spatula, place rolls on a lightly greased or parchment-lined baking sheet. Bake according to package directions
• Using a pastry brush, brush the tops of the strudels and sides of the pastry with some milk. (I used almond milk.)
• Bake for 15-16 minutes @ 350. Should be puffed up and a golden brown.

Make the glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Drizzle the glaze over warm Pastry Strudels. (Double recipe for glaze if you want more glaze)

• Serve!

Notes

You could also use any kind of jam or preserves and flavor your icing to compliment your choice of jam. You could also use Pillsbury™ Crescent Dough Sheet.