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Raspberry Cream Cheese Strudel

1 sheet frozen puff pastry
8 ounces cream cheese
4 ounces raspberry preserves
1 egg

Streusel Topping
3/4 cup all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 ounces cold butter, cut into cubes
1 teaspoon vanilla extract

Place frozen sheet of puff pastry on parchment-lined sheet pan. Spread cream cheese down middle third of puff pastry sheet. Spread raspberry preserves over the top of the cream cheese. Make 6 diagonal slices on each of the outer 1/3 sides of puff pastry (on each side of the filling). Braid one slice over the other, pinching together last braid. Lightly whip one egg and, using pastry brush, egg wash entire strudel.

Combine all topping ingredients in a food processor just until blended and still powdery. Top strudel with generous portion of streusel topping. Bake at 400 degrees F until browned and preserves begin to bubble out.

Yields approximately 10 slices.

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