Raspberry Strudel Croissants
http://bakedchicago.typepad.com

1/4 cup red raspberries
2 tablespoons raspberry preserves
1/4 teaspoon lemon peel, shredded
4 sheets phyllo dough, thawed
powdered sugar

In small bowl, combine 1/4 cup raspberries, preserves and lemon peel.
Using potato masher, mash berry mixture.

Preheat oven to 375F degrees. Line baking sheet with parchment paper
and set aside. Unfold phyllo dough. Place one sheet of dough on
clean, flat surface. Lightly coat phyllo sheet with non-stick cooking
spray. Place another sheet of dough on top of first sheet. Coat with
non-stick cooking spray. Repeat layering with two more sheets,
coating each. You have a stack of four sheets. Using a pastry wheel
or pizza cutter, cut an 8 1/2 inch circle in the dough.

Cut circle into six wedges. Spread raspberry mixture over the wedges,
leaving 1/4-inch border around the raspberry layer. Starting at the
wide end of each wedge, loosely roll toward the point. Place rolls,
point sides down, 2 to 3 inches apart on the prepared baking sheet.
Lightly coat filled croissants with nonstick cooking spray.

Bake 12 to 14 minutes, or until pastry is golden brown. Transfer to
wire rack to cool. Sprinkle with powdered sugar before serving.