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Delectable Raspberry Lemon Pastry Strudels
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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 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, lemon, pastry, raspberry, tart
Servings: 4 each
Calories:
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
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • For seedless, 1 tablespoons water

Lemon Glaze:

  • ½ 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.