| Strudel | ||||
| Makes (1) 9x13 cake | ||||
| Ingredients | ||||
| 8 oz | (1 brick) cream cheese, softened |
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| 1 cup | sugar | |||
| 1 | egg (separated, you'll use both) | |||
| 1 tsp | vanilla extract | |||
| ________ | ||||
| 2 tubes | Pillsbury Crescent Sheets (seamless) | |||
| 1 small can | cheery pie filling | |||
| ________ | ||||
| 2 tsp | sugar | |||
| 1 tsp | ground cinnamon | |||
| Directions | ||||
 Preheat
the oven to 350̊.With a hand mixer, blend the cream cheese, sugar, egg yolk (save the white for later), and vanilla. Unroll one package of the crescent rolls in the bottom of a 9x13 ungreased pan, one you don’t mind cutting in. If you didn’t get the seamless tube, pinch the perforated seams together. Give it a little stretch with your fingertips to encourage it to the edges of the pan. Spread the cream cheese mixture over the top leaving about a 1" margin around the edge. Spread the cherry pie filling and syrup on top of that in a thin even layer. Don’t try to use all the filling. Unroll the second package of crescent rolls, pinch the seams together if needed, then place it on top of the filling. Pinch and poke the top and bottom dough sheets together around all the edges. Whisk the egg white until frothy and brush it on top. In a small bowl, mix the sugar and cinnamon together then sprinkle that on top. Bake at 350̊ for 25 minutes. Cut it up and serve it with some whipped cream on top. |
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