I'm so excited to introduce these Delectable Raspberry Lemon Pastry Strudels and let me tell you what! These are major yummy! Hey ya'll! I have another @Pillsbury collaboration to share with you!
I love using Pillsbury™ Butter Flake Crescent Dinner Rolls when I make these pastry strudels. You get that golden-buttery, flaky dough and these strudel lovelies are filled with a fresh raspberry pastry filling. 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 ? All you do is put them in the toaster and then glaze them! I'm sure you have...LOL
These are like that, only these are semi-homemade. We're using crescent rolls and making a fresh Raspberry pastry filling. This really takes pastry strudels up a notch. And that lemon glaze is just amazing on top!
Lemon and raspberry together are definitely a super power combo. It's like the best thing ever to bite into!
Helpful Tips Making Raspberry Lemon Pastry Strudels
- 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! Double the glaze ingredients if you want more glaze.
- If you have any left over, seal and refrigerate them a day or two to keep them from breaking down.
- The fam will want these every day...watch out! 🙂 Not sorry!
More recipes using Pillsbury doughs for breakfast that you might want to try.
- Lemon-Cream Cheese Crescent Ring,
- Apple Cream Cheese Tart
- Skillet Raspberry-White Chocolate Pull-Apart Rolls
- Easy Caramel Apple Galette
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! #pillsbury #yum
Delectable Raspberry Lemon Pastry Tarts:
- 1 8 ounce package Pillsbury™ Butter Flake Crescent Dinner Rolls
Raspberry Pastry Filling:
- 1 and ⅓ cup fresh or frozen raspberries cut in half
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- For seedless, 1 tablespoons water
- ½ cup confectioners' sugar
- 1 tablespoon lemon juice
- 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 ½ 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)
Kelly @ Kelly Lynns Sweets and Treats says
Mmmm breakfast or dessert! This sounds yummy and easy 🙂
Helen at the Lazy Gastronome says
Pinned! I have a friend that will go wild for these! I host a blog party and would be honored if you shared some of your recipes!
I hear ya! They are great any time of the day Kelly! Thank you so much!! xo
haha! You need these in your life! 🙂 Thank you so much!!!
This tastes so fresh and yummy! You would definitely love these Heather! 🙂 Happy Wednesday!!
Kelly Lynns Sweets and Treats says
Totally love the Pillsbury Pastry Strudels!! This is genius using the croissant dough to make these! I want these for breakfast, snack and dessert! 🙂
Dear, I am packing for work right now and my stomach started to send me a serious message.... 🙂 Oh boy !
heather (delicious not gorgeous) says
ahhh these sound so good! i haven't had a pastry strudel in years, but somehow i feel like they'd be disappointingly sweet and artificial tasting. your raspberry filling makes these sound perfect for my today taste buds (:
Omg you will love this one Laura! I think about it all the time and I made it a week ago. Soooo good! Thank you so much!!
Wow, Kim, how did you know I just needed this recipe? They look and sound so much better than the ones in the freezer package my son asks for every. Single. Time. I go to the grocery. I like the look and sound of these just so much better! Making them! Thanks for the recipe! Anything with lemon has my vote!
You nailed that Sheryl! For sure!! Thank you so much doll! xo
Kim!! Im drooling right now! These pastry strudels look fantastic and finger licking good 😉
Thank you Kelsie! It's really incredible!!
KElsie | the itsy-bitsy kitchen says
I just picked up some REALLY good raspberries yesterday. I think these would be a perfect way to use them! They look so good!