Strawberry strudel pastries
8 oz, hulled and finely chopped
1½ tsp, divided
Frozen fillo dough
6 sheet(s), thawed and separated
3 Tbsp, packed
2% reduced fat milk
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a microwave safe bowl, stir together the strawberries, cornstarch, and 1 tsp granulated sugar. Cover with vented plastic and microwave 2 minutes, until bubbly and thickened. Carefully remove from the microwave (mixture will be extremely hot) and stir. Let cool completely.
- Arrange 1 sheet of fillo on a clean work surface. Keep remaining sheets covered with damp towels to prevent drying out. Coat the sheet with cooking spray. Repeat layering and spraying with 4 more sheets. Place remaining sheet of fillo dough on top. Cut fillo stack into 4 equal rectangles. Cover with damp towels.
- Working with 1 fillo rectangle at a time, spoon 2 tbsp of cooled strawberry filling into center. Fold sides over. Lightly spray with cooking spray and fold remaining sides over to seal. Place seam side down on lined pan. Repeat with remaining fillo and filling.
- Lightly coat tops of pastries with cooking spray and sprinkle with remaining 1/2 tsp granulated sugar. Bake 20 to 25 minutes, until golden brown. Let cool on a wire rack.
- Meanwhile, in a small bowl, stir together the confectioners' sugar, milk, vanilla, and salt until smooth. Drizzle over cooled pastries. If desired, transfer icing to a sandwich size plastic ziptop bag, pressing icing into 1 corner. Snip small hole in corner and use to pipe icing over pastries.
- To freeze, do not glaze the pastries and let them cool completely. Wrap each individually in parchment paper, then foil. Store in the freezer for up to 3 months. To heat up, unwrap and bake in toaster oven or conventional oven at 350°F for 6 to 8 minutes, until warm in the center. Let cool slightly before drizzling on the icing.
- Serving size: 1 pastry and scant 1 tbsp icing