Raspberry Strudel

Ingredients:

1 (3 ounces) package cream cheese, softened

2 tablespoons butter or margarine, softened

2 cups Edwards Mill Biscuit Mix

1/3 cup milk

1/2 cup Student-Made raspberry fruit spread 

 

Cut cream cheese and butter into biscuit mix with a pastry blender until the mixture resembles a coarse meal. Add milk, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a well-floured board and knead 10 times. Roll dough into a 12 x 8-inch rectangle on waxed paper. Spread fruit spreads over rectangle leaving a 1/2-inch margin around edges; carefully fold each side to the center of the dough. Firmly pinch ends to seal. Transfer dough to a greased baking sheet.

Using kitchen shears, make 1-1/2 inch cuts about 1 inch apart on each side of coffee cake, cutting one-third of the way through the dough at each cut. Bake at 400° for

20 to 25 minutes. Pour glaze over strudel while still warm.