SPINATSTRUDEL (SPINACH STRUDEL)
This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yogurt and fresh herb sauce and a big, colorful salad for a fabulous vegetarian meal.
Provided by Hanni
Categories Bread Yeast Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
- Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
- Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
- Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
- Bake in the preheated oven until the strudel is golden brown, about 30 minutes.
Nutrition Facts : Calories 620.1 calories, Carbohydrate 44.1 g, Cholesterol 85 mg, Fat 41.8 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 13.8 g, Sodium 941.5 mg, Sugar 1.8 g
COTTAGE CHEESE STRUDEL
This recipe came from my mother-in-law. Her mother's family has made this for many years and now my family will also. It can be served as a breakfast or a brunch item.
Provided by Cloverleaf
Categories Breakfast
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Place one of the pie crust on the bottom of either an 8x8 inch or a 9x9 inch pan.
- Cut off some of the crust that goes up the side of the pan and set aside.
- Pour half of the cottage cheese mixture into the pan, then lay the crust that you cut off of the sides on top of the cottage cheese mixture.
- Pour the remaining cottage cheese over the crust.
- Top with the remaining pie crust.
- Pour a little milk over the top crust and sprinkle with sugar.
- Bake at 350°F for about an hour or until the crust is nice and golden.
Nutrition Facts : Calories 416.9, Fat 19.5, SaturatedFat 6.7, Cholesterol 85.7, Sodium 641, Carbohydrate 43.3, Fiber 1.5, Sugar 22.7, Protein 17.2
NOODLE STRUDEL
This recipe reminds me of my Grandmother...she use to make it quite often. It's a 'comfort' food for me.
Provided by katie in the UP
Categories Dessert
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles according to pkg directions drain.
- Stir beaten eggs into noodles.
- Combine cottage cheese, sugar raisins, sour cream.
- Pour mixture in greased baking dish (8X8).
- Combine bread crumbs and butter and sprinkle on noodle mixture.
- . Bake 350 degrees for 1 hour.
Nutrition Facts : Calories 448.1, Fat 15.8, SaturatedFat 7.9, Cholesterol 110, Sodium 495.5, Carbohydrate 62.8, Fiber 1.9, Sugar 45.4, Protein 16.9
FARMER'S CHEESE AND RAISIN FILO STRUDEL
Provided by Rick Rodgers
Categories Cheese Dessert Bake Raisin Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- 1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
- 2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl.
- 3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
- 4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.
- 5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
- 6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
- MAKE AHEAD
- The strudel is best the day it is baked.
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