Description

This Valentine Easy Strawberry Cream Cheese Strudel features flaky crescent roll dough filled with strawberries and a creamy layer of cream cheese, making it a quick, delightful dessert or breakfast treat.

Ingredients

Scale

1 (8 oz) tube Pillsbury Crescent Rolls
1 (8 oz) Cream Cheese, Softened
1 cup Powdered Sugar
1 1/2 cups Strawberry Pie Filling
1 Egg, Beaten
Sugar
1/2 cup Powdered Sugar

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Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper.
Unroll the Crescent Rolls and press seams together, keeping the edges even.
Cut 1-inch strips down both sides of the dough, leaving 3 inches uncut in the center.
Mix softened cream cheese and powdered sugar until smooth, then spread in the center of the dough.
Top with strawberry pie filling, spreading it evenly over the cream cheese layer.
Braid the outer dough strips over the filling, pinching seams to seal.
Brush the braid with beaten egg and sprinkle with sugar.
Bake for 15-20 minutes until golden and filling is bubbly.
Cool and drizzle with a mixture of powdered sugar and milk.

Notes

Ensure cream cheese is at room temperature for easier mixing.
Wrap leftovers tightly to maintain freshness, or refrigerate for up to 5 days.
This recipe can be prepped in advance and baked fresh when desired.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 230mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 33mg