Raspberry Cream Strudel

1. 1

   Preheat the oven to 425u00b0F. Grease 2 baking sheets. In a saucepan, bring the milk and vanilla pod to a boil. Remove from heat and allow to stand for 10 mins. Discard vanilla pod.

2. 2

   Meanwhile, beat the egg yolks and sugar in a small bowl until light and fluffy, then stir in the flour.

3. 3

   Whisk milk mixture into egg mixture. Return to saucepan and whisk over low heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap to prevent a skin forming and allow to cool.

4. 4

   Place a piece of puff pastry on each of the prepared baking sheets. Leaving a 1 inch border around the edges of the remaining 2 pastry pieces, cut slits at 1 inch intervals across their width.

5. 5

   Spread the custard over uncut pastry, leaving a 1 inch border around the edges. Scatter berries evenly over custard. Lightly beat the egg white and brush around the border. Place slit pastry over filling; press edges with a fork to seal.

6. 6

   Brush with egg white and sprinkle with demerara sugar. Bake for 30 mins, or until pastry is browned. Stand for 30 mins before serving.

* Per serving · 4 servings · Values may vary.