When I found this Raspberry Oreo Cream Strudel recipe in a German magazine, I posted a picture of it up on this blog’s Facebook page I mean, who ever heard of putting Oreos in strudel? Curious, I asked my hive what they thought and the overwhelming response was yes! Several people even asked me to post the recipes.
Jump to Recipe
Today I am keeping my promise to translate the recipe and post it here. Skeptical at first, I found Raspberry Oreo Cream Strudel to be a surprise. Not only does it look pretty on the plate, but it also tastes great. Since then, I have seen German food bloggers make this strudel. By the way, if you can read German, the original recipe is here.
There were three major changes I made to the original recipe. First, the recipe called for a sweet cream flavored pudding powder made by Dr. Oetker. Impossible to find in the States. My first impulse was to substitute vanilla. However, I was afraid the cream part would look too yellow. Consequently, my solution is White Chocolate pudding powder. It provides both nice flavor and white color to this Raspberry Oreo Cream Strudel.
Second, the Recipe calls for quark. Also hard to find in the States. My solution was low-fat vanilla yogurt. the regular kind. Not Greek. However, you do have to strain the yogurt for about 15 minutes.
Third, don’t hate me but I did not make the strudel dough. The puff pastry sheets I had in the freezer started calling my name. Actually, this is a great sheet. It cuts down the Raspberry Oreo Cream Strudel recipe’s preparation time significantly.
However, with all that said, knock yourself out. Free to use vanilla pudding powder, make your own quark and create your own strudel dough.
Oreo Raspberry Cream Strudel
Ingredients
- 1-32 oz container oz vanilla Greek nonfat yogurt
- 1 package of puff pastry
- 1 -14.3 oz package Oreos
- 1 egg beaten
- 1/4 cup white granulated sugar
- 1 package white chocolate pudding
- 1+1/2 cups fresh raspberries
- 1/4 cup unsalted butter melted.
- powdered sugar for dusting
Instructions
-
Place layers of paper towels (about 5 deep) on a waterproof surface. Spread the yogurt out on top. Leave it for 15 minutes, checking occasionally. If the paper towels become soaked through remove them and add a few sheets of fresh dry ones. When the yogurt has thickened considerably, it is ready to add to the recipe.
-
Roll out the puff pastry sheet on a floured surface. Stretch it out on both sides. to approx 14×20 inches
-
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
-
Place the Oreos in a large bowl and use your hands or a potato masher to break them into pieces.
-
In a separate bowl, mix together the strained vanilla yogurt and the egg.
-
Whisk together the pudding powder with 1/4 cup of the sugar and mix it into the cream.
-
Stretch out the puff pastry once more. Brush the melted butter onto the pastry.
-
Spread out the broken Oreos on one side, leaving a 1-inch frame all around the edges.
-
Spread the cream on top of the Oreos and distribute the fresh raspberries over the top.
-
Fold the other side of the puff pastry over the top, sealing the edge and shaping a log with your hands.
-
Transfer the log to the prepared baking sheet and brush the remaining butter over the top.
-
Place in the oven and bake for 35 minutes.
-
Remove from oven and let cool completely.
-
Sprinkle powdered sugar over the top. Cut and serve.
Like this Raspberry Oreo Cream Strudel? try some of these other sweet strudel recipes:
1 comment
recipe looks great. Here in Largo Florida we have a great German deli with lots of imported Dr. Oetker products, and our Whole Foods Store does carry quark, so I will probably try it in original form – just so I can say I did.