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Raspberry Strudel Croissants
1/4 cup frozen raspberries thawed and drained, or fresh 2 tbsps low-sugar red raspberry preserves 1/4 tsp shredded lemon peel 4 sheets frozen phyllo dough (14x9-inch rectangles), thawed Butter flavor cooking spray Powdered sugar and/or finely shredded lemon peel (optional) Fresh raspberries (optional) In a small bowl, combine the 1/4 cup raspberries, preserves, and the 1/4 teaspoon lemon peel. Using a potato masher or the back of a large spoon, mash berry mixture. Preheat oven to 375. Line a baking sheet with parchment paper; set aside. Unfold phyllo dough; place one sheet of the dough on a clean flat surface. (As you work, cover the remaining dough with plastic wrap to prevent it from drying out). Lightly coat phyllo sheet with cooking spray. Repeat layering with two more sheets, coating each with cooking spray. Repeat layering with two more sheets, coating each with cooking spray. You should have a stack of four sheets. using a pastry wheel or pizza cutter, cut an 8 1/2-inch circle in the dough (discard dough that is cut away to form the circle). Cut circle into six wedges. Spread the raspberry mixture over the wedges, leaving a 1/4 inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with cooking spray. Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. If desired, sprinkle the croissants with powdered sugar and/or additional lemon peel. If desired, garnish with additional fresh red raspberries.
35 calories 0 grams fat 0 mg cholesterol 30 mg sodium 8 grams carbohydrates 0 grams fiber 1 gram protein
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