Recipe of Eric Ripert Raspberry White Chocolate Pastry Strudels

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, raspberry white chocolate pastry strudels. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Raspberry White Chocolate Pastry Strudels is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Raspberry White Chocolate Pastry Strudels is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook raspberry white chocolate pastry strudels using 12 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry White Chocolate Pastry Strudels:

1. Get FOR PASTRY STRUDELS
2. Get 2 sheets puff pastry, thawed but cold
3. Prepare 1 teaspoon fresh lemon juice
4. Get 2 cups fresh or thawed frozen raspberries
5. Take 3 tablespoon granulayed sugar
6. Make ready 1/8 teaspoon salt
7. Get 2 tablespoons raspberry jam
8. Take 1/3 cup white chocolalate chips, exact amount depending on how many you add
9. Make ready 1 large egg beaten with 1 tablespoon water ( egg wash )
10. Prepare WHITE CHOCOLATE GLAZE
11. Make ready 4 ounces white chocolate, chopped, not chips
12. Get 1/4 cup heavy whipping cream

Steps to make Raspberry White Chocolate Pastry Strudels:

1. Preheat oven to 400. Line a baking sheet with parchment paper
2. Puree raspberries in a food processor or blender
3. Press through a fine mesh strainer, pressing to extract all juice into a small saucepan
4. Add sugar, lemon and salt and cook on medium heat, stirrinng to prevent sticking until thick like jam. Turn off heat add the raspberry jam and cool then refrigerate until cold
5. Lay one sheet of pastry on work surface and roll out seams
6. Cut into 6 even rectangles
7. Place some raspberry filling on 3 sqares , leaving an edge all around
8. Top with a few white chocolate chips
9. Cover with a plain pastry and seal all sides with a fork
10. Place on prepared baking sheet and brush tops with egg wash. Make 2 slits in top of pastry with a thin sharp knife to allow steam to realease. Repeat this process with remaing puff pastry sheet
11. Bake about 15 to 18 minutes until puffed and golden
12. Cool on wire racks a few minutes before glazing
13. WHITE CHOCOLATE GLAZE
14. Heat cream until hot but not boiling, pour over white chocolate, let sit 1 minute. Stir until smooth. Drizzle over pastry strudels
17. TO FREEZE AND REHEAT. Let glazed oastrys cool completely. Wrap each one individually and place in freezer bags. Reheat in toaster oven or in regular oven at 375 about 10 minutes from frozen. They can be microwaved but will lose the crispness.

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