MINI STRUDELS 4 WAYS RECIPE BY TASTY
Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you're in for a flavorful flaky treat.
Provided by Betsy Carter
Categories Snacks
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
- Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
- Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
- Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
- Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
- Bake the strudels for 30 minutes, until puffed and golden brown.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams
BLUEBERRY BIRD'S NEST STRUDEL
This recipe came from our PBS-TV station Cook-a-thon. It s such a wonderful dessert! Just like Strudel but easier! Great way to use fresh/frozen blueberries. Dust lightly with powdered sugar and add a little Whipped Cream...Yum! Serve with French Vanilla Ice Cream for a real treat!
Provided by BB502
Categories Dessert
Time 1h20m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
- Stirring constantly until this begins to thicken.
- Whie stirring well, add half of the blueberries.
- When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
- Continue cooking over low heat until the butter melts.
- Remove from heat and add the other half of the blueberries.
- Set this aside.
- Butter a 13x9 glass baking dish and preheat the oven to 350°.
- Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
- Cut the dough in 1/4 inch slices.
- Separate and loosen the rolls into loose shreds.
- Place one half of the shredded phyllo in a large bowl.
- Gradually and lightly drizzle half of the melted butter over the shreds.
- With your hands, toss to coat.
- Place coated Phyllo dough in bottom of the baking pan.
- Spread all of the cooled Blueberry mixture over the layer of Phyllo.
- In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
- Place this over the Blueberries layer, covering completely.
- Cover loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
- Remove the Strudel from the oven and cool.
- To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
- Better yet, use both!
- Is delicious with French Vanilla Ice Cream.
- You may serve this at room temperature, or warm.
Nutrition Facts : Calories 379.6, Fat 19.8, SaturatedFat 11.5, Cholesterol 45.8, Sodium 186.2, Carbohydrate 49, Fiber 2.5, Sugar 24, Protein 3.4
PUMPKIN-BLUEBERRY STREUSEL MUFFINS
Make and share this Pumpkin-Blueberry Streusel Muffins recipe from Food.com.
Provided by Beth.B
Categories Quick Breads
Time 45m
Yield 24 Muffins
Number Of Ingredients 13
Steps:
- Combine in bowl.
- Cut in 2 tbsps butter or margarine until mixture is crumbly.
- Heat oven to 350.
- Line muffin pans with liners or grease.
- Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
- Comine pumpkin, eggs and oil in medium bowl; stir well.
- Stir into flour mixture just until moistened.
- Fold in blueberries.
- Spoon batter into prepared muffin cups.
- Fill cups 3/4 full.
- Sprinkle with Streusel topping.
- Bake for 28 to 30 minutes or until wooden pick comes out clean.
- Cool slightly on wire racks.
- Serve warm.
Nutrition Facts : Calories 165.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 20.2, Sodium 144.8, Carbohydrate 31.3, Fiber 0.9, Sugar 19.8, Protein 2.1
BLUEBERRY STREUSEL COBBLER
Nobody will be able to resist freshly-baked cobbler slathered in a homemade blueberry sauce!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
- In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
- In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
- Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
- Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
Nutrition Facts : Calories 729.6 calories, Carbohydrate 74.3 g, Cholesterol 70.9 mg, Fat 35.1 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 18 g, Sodium 596.3 mg, Sugar 50.6 g
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
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