Cajun Cream Cheese Strudel

Ingredients

The Cajun Cream Cheese Strudel differs from the original Topfenstrudel in several ways. Firstly, the filling incorporates Cajun spices and a touch of smokiness, giving it a spicy kick. Additionally, the traditional strudel pastry is used, but the flavors are adapted to reflect the bold and vibrant taste of Cajun cuisine. This fusion recipe brings together the best of both worlds, creating a dish that is both familiar and exciting. We alse have the original recipe for Topfenstrudel, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 8 oz (225g) cream cheese 8 oz (225g) cream cheese
• 1 tablespoon Cajun seasoning 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 7g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the cream cheese, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all the spices are evenly incorporated.
3. 3.
   Lay out one sheet of puff pastry and brush it with melted butter.
4. 4.
   Spread half of the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.
5. 5.
   Roll up the puff pastry tightly, starting from one end, to form a log shape. Repeat with the second sheet of puff pastry and the remaining cream cheese mixture.
6. 6.
   Place the strudels on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the strudels are golden brown and crispy.
8. 8.
   Remove from the oven and let them cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using it in the recipe. This will help achieve a flaky and crispy texture.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the cream cheese mixture.
• Serve the Cajun Cream Cheese Strudel warm with a dollop of sour cream or a drizzle of Cajun remoulade sauce for added flavor.
• Experiment with different types of Cajun seasoning blends to find your preferred level of spiciness.
• If you prefer a milder version, reduce the amount of Cajun seasoning and cayenne pepper.
• Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for a few minutes to regain its crispiness.

Serving advice

Serve the Cajun Cream Cheese Strudel as a delicious appetizer or as a unique dessert option. Cut the strudel into slices and arrange them on a platter. Dust with powdered sugar and garnish with fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

To enhance the presentation, drizzle a Cajun remoulade sauce or a spicy fruit chutney over the sliced strudel. This will add a pop of color and an extra layer of flavor to the dish. Serve on decorative plates or a wooden serving board to create an inviting and visually appealing presentation.