Blueberries, Cream Cheese (Cultured Pasteurized Milk And Cream, Skim Milk, Salt, Carob Bean Gum), Fillo Dough (Enriched Unbleached Unbromated Wheat Flour [Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour], Filtered Water, Corn Starch with Tricalcium Phosphate, Malted Barley Flour, Soybean Oil, Salt, Soy Lecithin), Cake Crumbs (Unbleached Unbromated Enriched Wheat Flour [Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Butter, Eggs, Sugar, Confectionary Sugar, Baking Powder, Vanilla Essence, Salt), Ricotta Cheese (Whey, Skim Milk, Salt, Vinegar, Locust Bean Gum), Sugar, Clarified Sweet Butter (Cream & Natural Flavoring), Soybean Oil, Corn Starch, Egg Whites, Vanilla Essence, Lemon Juice, Cinnamon, Lemon Oil. NO PRESERVATIVES. NO TRANS FAT. CONTAINS: EGG, MILK, SOY AND WHEAT INGREDIENTS. PRODUCED ON EQUIPMENT SHARED WITH TREE NUTS.
Keep Frozen until ready to bake. Preheat oven to 375°F. Remove plastic wrap. Place Strudel on baking pan on middle oven rack and bake for 30-35 minutes or until desired crispness is reached. Allow Strudel to cool for 10-15 minutes before cutting and serving. For best results cut Strudel with a serrated knife. NOTE: Convection oven reduces cooking time by approximately 1/3. DO NOT MICROWAVE.
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