Weekend Recipes!

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Impress your guests this weekend with this Creamy Spinach Pork Wellington and Easy Fruit Strudel recipe from Bake Fest.

Creamy Spinach Pork Wellingtons 

Makes 12 servings


2 pork tenderloins (about 375 g each), trimmed

Salt and pepper, to taste

2 tbsp (30 ml) all-purpose flour

1 tbsp corn, canola or vegetable oil


1 pkg (398 g) Tenderflake® Puff Pastry, thawed

24 nuggets (about 500 g) frozen spinach, thawed
3/4 cup cream cheese

4 tsp (20 ml) Dijon mustard

4 cloves garlic, minced

1/2 tsp (2 ml) each salt and pepper

1/4 tsp (1 ml) ground nutmeg

1 egg, beaten


Season the pork tenderloins with salt and pepper; lightly coat in the flour. Heat the oil in a large, non-stick skillet set over medium-high heat. Brown the tenderloins all over. Transfer to a plate; cool to room temperature.

Filling: Squeeze out excess moisture from the spinach. Stir the spinach with the cream cheese, mustard, garlic, salt, pepper and nutmeg until well combined.

Preheat the oven to 400F (200C). Divide the puff pastry into 2 equal portions. On a lightly floured surface, roll out one portion into an 11 x 9-inch rectangle. Spread half the filling evenly over the pastry, leaving a 1-inch border; place a piece of pork in the center. Fold in the ends of the pastry followed by the sides to enclose. Place seam-side-down on a large, rimmed baking sheet lined with Reynolds® Parchment Paper. Repeat to make a second Wellington.

Beat the egg with 1 tbsp water and brush evenly over pastry. Bake for 30 minutes or until the pastry is golden and pork reaches an internal temperature of 160F (71C). Let stand for at least 10 minutes before slicing.


To ensure an even thickness for baking, tuck under the narrow tail end of the pork tenderloin.

Recipe courtesy of Bake Fest.

Easy Fruit Strudel

Makes 10 servings (2 strudels)

2 Tenderflake® Pie Shells, thawed
1 bag (500 g) frozen mixed fruit
3/4 cup (180 ml) granulated sugar
1/2 cup corn starch
2 tbsp cold salted butter
1 tbsp (15 ml) vanilla extract
2 tsp (10 ml) finely grated orange zest
1 tsp (5 ml) ground cinnamon (approx.)
Icing sugar

1. Preheat oven to 425F (220C). Stir fruit, sugar and cornstarch in a large, non-stick skillet set over medium heat. Cook, stirring often, for 10 minutes or until bubbling and very thick. Remove from heat; stir in butter, vanilla, orange zest and cinnamon.

2. Remove pie shells from their foil to a large baking sheet lined with parchment paper. Spoon half the fruit mixture down centre of each round; fold in the sides to overlap filling, leaving ends open.

3. Bake for 20 minutes or until lightly golden. Cool to room temperature. Dust top with icing sugar, followed by additional cinnamon to taste. Slice into strips.

For a quick variation, replace the Europe’s Best® Fruit Essentials™ Sun Inspirations Fruit Blend with Europe’s Best® Fruit Essentials™ Berry Cherry Medley.

Recipe courtesy of Bake Fest.