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Oreo Raspberry Cream Strudel
Prep Time: 30 minutes plus 20 minutes. Cook Time: 30 minutes Yield: 12 pieces
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
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
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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.
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Roll out the puff pastry sheet on a floured surface. Stretch it out on both sides. to approx 14x20 inches
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
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Place the Oreos in a large bowl and use your hands or a potato masher to break them into pieces.
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In a separate bowl, mix together the strained vanilla yogurt and the egg.
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Whisk together the pudding powder with 1/4 cup of the sugar and mix it into the cream.
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Stretch out the puff pastry once more. Brush the melted butter onto the pastry.
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Spread out the broken Oreos on one side, leaving a 1-inch frame all around the edges.
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Spread the cream on top of the Oreos and distribute the fresh raspberries over the top.
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Fold the other side of the puff pastry over the top, sealing the edge and shaping a log with your hands.
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Transfer the log to the prepared baking sheet and brush the remaining butter over the top.
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Place in the oven and bake for 35 minutes.
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Remove from oven and let cool completely.
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Sprinkle powdered sugar over the top. Cut and serve.
