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Raspberry Frangipane Strudel

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Ripe fruit and almond flavors abound in this new alternative breakfast or brunch pastry. The flaky, tender dough is braided over a filling of fresh raspberries and frangipane, a luscious almond cream. A new twist on a classic, your guests will love this raspberry frangipane strudel as much as we do! Simply proof , bake and serve. Two 16 oz. raspberry frangipane strudels, each serves 6-8.


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Item #: RFS22

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On a parchment paper lined, heavy duty baking sheet or lightly greased non-stick baking sheet, place frozen strudel. Cover with plastic wrap, and let sit at room temperature until thawed and nearly double in volume, about 6 to 10 hours. It is best to do this the night before, so the Danish can be baked immediately in the morning. Center oven rack and preheat oven to 375°F (or 350°F convection if available). For best results, brush with egg wash* and sprinkle with sugar. Bake until golden, puffed and firm to the touch, about 22-26 minutes.

Caution: Filling will be hot immediately after baking, cool before serving, at least 15-20 minutes. For best results, keep frozen until ready to bake. For a rustic finish, sprinkle with sliced almonds before baking. To make egg wash, simply crack an egg into a small bowl, add 1 Tbsp. water and beat until blended.


Dough: flour (wheat flour, barley flour, Unbleached, Unbromated enriched with Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Butter (Pasteurized Cream, Lactic Acid, Starter Distillate), Water, eggs, sugar, milk, yeast, salt, ascorbic acid , Raspberry Filling: Raspberries, Organic Evaporated Cane Juice, Water, Rice Starch, Organic Tapioca Starch, Citric Acid, Natural Flavor, Fruit Juice (color), Salt and Guar Gum.

Frangipane Filling: Sugar, Almond Meal, Butter, Eggs, Flour, Water, Salt and Almond Extract.

Contains: Wheat, Milk, Eggs and Tree Nuts. May contain trace amounts of Soy.

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