Preheat oven to 400. Line a baking sheet with parchment paper
Puree raspberries in a food processor or blender
Press through a fine mesh strainer, pressing to extract all juice into a small saucepan
Add sugar, lemon and salt and cook on medium heat, stirrinng to prevent sticking until thick like jam. Turn off heat add the raspberry jam and cool then refrigerate until cold
Lay one sheet of pastry on work surface and roll out seams
Cut into 6 even rectangles
Place some raspberry filling on 3 sqares , leaving an edge all around
Top with a few white chocolate chips
Cover with a plain pastry and seal all sides with a fork
Place on prepared baking sheet and brush tops with egg wash. Make 2 slits in top of pastry with a thin sharp knife to allow steam to realease. Repeat this process with remaing puff pastry sheet
Bake about 15 to 18 minutes until puffed and golden
Cool on wire racks a few minutes before glazing
WHITE CHOCOLATE GLAZE
Heat cream until hot but not boiling, pour over white chocolate, let sit 1 minute. Stir until smooth. Drizzle over pastry strudels
TO FREEZE AND REHEAT. Let glazed oastrys cool completely. Wrap each one individually and place in freezer bags. Reheat in toaster oven or in regular oven at 375 about 10 minutes from frozen. They can be microwaved but will lose the crispness.
