Cranberry Strudel with Mascarpone Cheese


A delicate puffed pastry with a sweet, creamy centre.

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    1 pkg1 pkgPuff Pastry
    1 cup250 mLSALERNO - Marscapone, at room temperature
    1/2 cupSALERNO - Traditional Ricotta
    1/2 tspVanilla Extract
    3 3 Eggs
    1/4 cup50 mLSugar
    3/4 cup200 mLDry Cranberries
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    1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Roll out the puff pastry on a sheet of parchment paper into a 10" x 10" square.
    2. In a bowl, combine Salerno Mascarpone Cheese, Salerno Ricotta Cheese, vanilla, 2 eggs and sugar. Mix all ingredients until well combined and smooth. Add dry cranberries to the mixture and mix well.
    3. Spread mixture over the entire area of the puff pastry, leaving only 1/2" border around clear. Fold pastry by lifting the ends of the parchment paper and rolling, ending with the seam on the bottom.
    4. Press the ends with a fork to prevent filling from spilling out. Whisk the remaining egg and brush over the top of the strudel.
    5. Place strudel on the baking sheet and bake for 20 to 30 minutes, or until golden brown. Remove from the oven and cool completely.
    6. Dust strudel with icing sugar and cut in 1" slices to serve.


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