Raspberry Strudel

Prep time: 25 minutes            Cook time: 20 minutes          
Total time: 45 minutes

Servings: 8 servings

Ingredients:

Raspberry Strudel:

• 3 oz. cream cheese, softened
• 2 Tbsp. butter or margarine, softened
• 2 c. Edwards Mill Biscuit Mix
• ⅓ c. milk
• ½ c. Student-Made raspberry fruit spread 

Glaze:

• 1 c. sifted powdered sugar
• 2 Tbsp. milk
• ½ tsp. vanilla extract

Instructions:

1. Cut cream cheese and butter into biscuit mix until the mixture resembles a coarse meal. Add milk, stirring with a fork until dry ingredients are moistened.
2. Turn dough out onto a well-floured board and knead lightly; about 2 minutes. Roll dough into a 12 x 8in. rectangle on waxed paper. Spread fruit spreads over rectangle leaving a ½in. margin around the edges; carefully fold each long edge to the center of the dough and firmly pin. the ends together to seal. Transfer the dough to a greased baking sheet.
3. Using kitchen shears or a sharp knife, make 1 ½in. cuts across the strudel about 1in. apart, cutting through the top layer of dough at each cut. The cuts should appear like the rungs on a ladder.
4. Bake at 400°F for 20-25 minutes or until golden brown.
5. While the strudel is baking, make the glaze. Combine all ingredients for the glaze in a bowl and whisk until they are all incorporated and it is smooth and runny.
6. Pour the glaze over the hot strudel after it comes out of the oven and enjoy it fresh!