Raspberry Strudel

Raspberry Jam Strudel

Makes 8 portions



1x200g roll puff pastry
200-250ml raspberry jam
1 extra-large egg, separated
Huletts Icing Sugar for sprinkling



  1. Roll out the pastry.
  2. Spread the jam down the middle of the pastry. Fold the edges over the pastry with the one edge slightly overlapping the other.
  3. Brush egg white on the underside of the overlapping edge and press down slightly to secure the pastry.
  4. Spray a baking sheet lightly with Spray and Cook and place the pastry with the seam at the bottom onto the baking sheet.
  5. Place in fridge for 30 minutes.
  6. Heat the oven to 200ºC.
  7. Brush the pastry with beaten egg yolk. Bake in preheated oven for 20 minutes until golden and puffed.
  8. Remove from oven and leave to cool.
  9. Sprinkle generously with icing sugar.