Cranberry Strudel With Mascarpone Cheese Recipe

How to make it

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• Preheat oven to 350 degrees.
• Place the pastry dough on a large pan covered with Release foil or parchment paper for best results.
• Spread the mascarpone cheese down the middle of the pastry dough.
• Sprinkle with 2 TB of sugar.
• Spread the can of cranberries over the top of the cheese.
• Fold the sides of the pastry dough over the berries and cheese, one at a time.
• Using a regular fork, press the tines of the fork directly into the dough at the ends to seal.
• Turn the dough over so that the sealed seam going down the middle of the pastry is face down on the pan!
• Quickly whip your egg white with the fork and using a pastry brush, paint the egg white over the top and sides of the pastry.
• Cut four or five small slits into the top of the pastry to allow steam to escape while baking.
• Sprinkle the top of the strudel with about 1 TB of granulated sugar.
• Place in oven and bake for 20-30 minutes OR until golden brown in color.
• Remove from oven and cool completely. The cooler the strudel, the easier it will be to cut.
• * I cut the strudel in thin diagonal "sticks" about 2 inches wide for either a brunch setting or as a dessert item on a dessert table.
• I'd like to add that I just found "Artisan Puff Pastry" at Trader Joes! Its fabulous! Its a bit larger in size than the typical frozen pastry you can find at your local market.
• You can substitute cream cheese but know that cream cheese is actually salty in flavor. If you use cream cheese, add a little sugar to taste to improve the flavor. The canned cranberries have more than enough sugar in them if you use a name brand. Off brands may not have as much or even too much so taste your canned berries before adding any sugar.
• Here's a recipe I found created by Sue Freeman for Homemade Mascarpone Cheese. Perhaps you'd like to try it! Its good.
• Homemade Marscapone Cheese
• Posted Sue Freeman
• Homemade Marscapone Cheese
• 1 (8 oz) pkg cream cheese (reg not low fat)
• 1/4 cup heavy whipping cream
• 2 1/2 TBSP sour cream (not low fat or fat free)
• Beat with mixer until smooth and creamy.
• The picture above was borrowed from SparklePeople.com. When I make a strudel, I'll change the picture for you!