Raspberry Cream Strudel

Name: Raspberry Cream Strudel
Ingredients: 2 cups milk; 1 None vanilla pod, halved lengthways; 6 None large egg yolks + 1 large egg white; 3/4 cup sugar; 1/3 cup all-purpose flour; 2 sheets puff pastry, cut in half; 7 oz frozen raspberries; 1 tbsp demerara sugar

8 ingredients

6 steps

Ingredients

2 cups milk
1 None vanilla pod, halved lengthways
6 None large egg yolks + 1 large egg white
3/4 cup sugar
1/3 cup all-purpose flour
2 sheets puff pastry, cut in half
7 oz frozen raspberries
1 tbsp demerara sugar

Directions

1

Preheat the oven to 425°F. Grease 2 baking sheets. In a saucepan, bring the milk and vanilla pod to a boil. Remove from heat and allow to stand for 10 mins. Discard vanilla pod.
2

Meanwhile, beat the egg yolks and sugar in a small bowl until light and fluffy, then stir in the flour.
3

Whisk milk mixture into egg mixture. Return to saucepan and whisk over low heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap to prevent a skin forming and allow to cool.
4

Place a piece of puff pastry on each of the prepared baking sheets. Leaving a 1 inch border around the edges of the remaining 2 pastry pieces, cut slits at 1 inch intervals across their width.
5

Spread the custard over uncut pastry, leaving a 1 inch border around the edges. Scatter berries evenly over custard. Lightly beat the egg white and brush around the border. Place slit pastry over filling; press edges with a fork to seal.
6

Brush with egg white and sprinkle with demerara sugar. Bake for 30 mins, or until pastry is browned. Stand for 30 mins before serving.