Strudel Pudding Dessert Recipes

Steps:

• Toast pastries according to package directions and let cool for 5 minutes.
• In a large bowl, whisk milk and pudding mix for 2 minutes and let stand for 2 minutes until almost set.
• Fold in 2 cups whipped topping.
• Put pastries in ungreased 8" square dish.
• Spread pudding over the top and cover and refrigerate for at least 20 minutes.
• Cut into square and top with remaining topping.

Steps:

• Stir the flour and salt together in a bowl of an electric mixer.
• Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
• Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
• Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
• Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.
• Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.