"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."
What a great holiday dessert, as this recipe only takes minutes to prepare, but the taste will have your loved ones requesting this recipe for years to come! Much too simple to taste so eloquently exquisite!!!
Preheat oven to 375° F
Thaw 1 sheet of Puff Pastry from a store bought package slightly so that it unrolls without breaking,. Store the other in the freezer for another use or double the batch.
While the pastry is thawing, thoroughly mix the filling:
12 ounces of softened cream cheese (1 ½, 8 oz blocks)
1/4 cup sugar
1 large egg
1.5-2 tablespoons canned almond filling
2 teaspoons vanilla
1/4 teaspoon almond extra
1/2 plus cup mini chocolate chips, (optional)
1. Grease a cookie sheet.
2. Place a partially pastry sheet onto a greased cookie sheet and roll a tad wider with a rolling pin. (Do not roll to paper thin, and make sure the dough is still cool and not too soft.)
3. Thoroughly mix all filling ingredients together.
5. Spread the filling over the pastry sheet, leaving one inch from the top and bottom edges clean.
6. Tightly roll dough and filling up like a jellyroll. Pinch the edge
to seal. Roll over to place sealed side down on the prepared cookie
sheet.
7. Brush the top of the strudel with melted butter, milk or with an egg wash made from mixing together:
1 egg
1/4 cup water
9. Cut 3 slits onto top of the strudel. Sprinkle a pinch of sugar and a handful of sliced almonds on top of the strudel.
10. Bake for 45 minutes or until golden. Allow to completely cool prior to serving.
***** a cup of fruit, such as pitted fresh or frozen Bing Cherries or Blueberries, can be added to the cream cheese mixture.
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This recipe is from Randi's award-winning book:
