Berry Strudel Croissants

For Christmas we always have a wonderful brunch that has usually included pancakes or waffles.  Both of these options are not super carb friendly. Since we also love Mike’s hashbrowns I started looking for a different sweet option for our brunch.  The Berry Strudel Croissants were wonderful and just hit the spot.


Berry Strudel Croissants


  • 1/2 cup fresh raspberries (frozen are fine if fresh is not available)
  • 4 Tablespoons sugar free Strawberry jam
  • 1/4 teaspoon lemon zest
  • sheets phyllo dough – thawed
  • butter flavor cooking spray
  • Swerve Confectioners Sweetener


  1. Preheat oven to 375 degree and line a cookie sheet with parchment paper.
  2. In a small bowl combine fresh raspberries, strawberry jam and lemon zest and mash until evenly combined.
  3. Unfold phyllo dough and separate 1 piece.  Make sure to keep the other pieces covered so they do not dry out.
  4. Spray your one sheet with butter cooking spray. Place a second piece of phyllo dough on top of the first. Spray with butter cooking spray.  Repeat this process until 4 sheets are stacked.
  5. Cut the dough into wedges.
  6. Spread the fruit mixture onto the wedges and roll like a croissant.
  7. Place rolls on the parchment paper point side down.  Continue until you have made the number or rolls you would like.  The fruit mixture will give you 12 – 16 rolls depending on how much fruit you place in each one.
  8. Lightly spray the finished rolls with the cooking spray.
  9. Bake from 12 – 14 minutes. Transfer to a wire rack and cool.  Sprinkle with Swerve Confectioners Sweetener once cool.

Nutritional Information – 1 roll is 6 g carbs.  Serving of 2 rolls is just 12 carbs


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