FLORET CHEESE STRUDEL
This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it. -Bonnie Zaparinuk, Whitehorse, Yukon Territory
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 strudels (4-6 servings each).
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside., In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside., Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased baking sheet. Repeat with remaining dough and vegetable mixture., Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.
Nutrition Facts : Calories 327 calories, Fat 21g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 8g protein.
CHEESE AND CHERRY STRUDEL
Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!
Provided by Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
- Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
- Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
- Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
- Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
EASY STRUDEL
This flaky and delicious strudel is deceptively easy to make, and can be filled with fruit, nuts, or cheese.
Provided by ewilli
Categories Tarts
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into the flour until it resembles coarse crumbs. Add egg yolks and vinegar, then water. Mix well. Cover and refrigerate at least one hour.
- Divide dough in half. Roll each half into an oval on a lightly floured board.
- To fill, make inch-long cuts along the long edges of the oval. Add the filling in a stripe along the center. Pull the snipped pieces over the middle, alternating sides. Press the dough strips together along the top.
- Bake at 350 degrees for 45 minutes. Filling should be bubbly and crust should be lightly golden.
Nutrition Facts : Calories 336.5, Fat 24.8, SaturatedFat 15.2, Cholesterol 131.8, Sodium 167.2, Carbohydrate 24.1, Fiber 0.8, Sugar 0.1, Protein 4.4
CHERRY CHEESE STRUDEL
Make and share this Cherry Cheese Strudel recipe from Food.com.
Provided by AshleyC
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Beat first 4 ingredients until smooth.
- Coat jelly roll pan with spray.
- Cover phyllo with wax paper and damp paper towels to keep moist.
- Place 1 sheet phyllo on pan. Coat with cooking spray.
- Sprinkle 1 1/2 t graham crumbs on top.
- Repeat layering with remaining phyllo spray and crumbs ending with phyllo.
- Spoon cheese mixture in a 3 inch wide strip along 1 long side of dough leaving a 2 inch border on long and short ends.
- Top with pie filling.
- Fold ends and long side over filling.
- Starting with filled long side, roll.
- Place seam side down and coat with spray.
- Bake 25-30 minutes or until golden on top. Cool.
- If desired, sprinkle confectioners sugar on top.
Nutrition Facts : Calories 119.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 2.3, Sodium 261.6, Carbohydrate 19, Fiber 1.2, Sugar 6.7, Protein 6.5
FLORET CHEESE STRUDEL
This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside.
- In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside.
- Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased baking sheet. Repeat with remaining dough and vegetable mixture.
- Bake at 400 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 36 g, Cholesterol 42.9 mg, Fat 37.4 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 14.8 g, Sodium 397.6 mg, Sugar 3.9 g
FLORET CHEESE STRUDEL
This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside.
- In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside.
- Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased baking sheet. Repeat with remaining dough and vegetable mixture.
- Bake at 400 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 36 g, Cholesterol 42.9 mg, Fat 37.4 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 14.8 g, Sodium 397.6 mg, Sugar 3.9 g
RICOTTA AND CHERRY STRUDEL
Steps:
- The dough
- Whisk flour and salt in medium bowl. Drizzle olive oil over; toss with flour. Sprinkle 6 tablespoons water over, 1 tablespoon at a time; mix in with fork (small clumps will form). Knead mixture in bowl until dough comes together and is pliable, adding more water by teaspoonfuls if dough is dry. Turn dough out onto work surface; knead until smooth and elastic, adding flour to work surface only if dough is sticky, about 6 minutes. Flatten into disk. Wrap in plastic; chill overnight. DO AHEAD Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature 1 hour before rolling.
- The filling
- The strudel dough is sprinkled with a breadcrumb mixture and topped with drained ricotta cheese and drained cherries. The remaining cherries and juices are turned into a cherry sauce.
- Breadcrumb Mixture
- Melt 3 tablespoons butter in large skillet over medium heat. Add breadcrumbs; stir constantly until light golden, about 5 minutes. Remove from heat. Stir in 6 tablespoons sugar; cool.
- Ricotta filling
- 1. Line large strainer with double layer of cheesecloth; set over deep bowl. Place ricotta cheese in strainer. Cover with plastic wrap and refrigerate overnight (liquid will drain from cheese; discard liquid). Transfer cheese to clean kitchen towel and squeeze out as much liquid as possible.
- 2. Using electric mixer, beat 1 3/4 cups sugar and 3 tablespoons butter in medium bowl. Add eggs, 1 at a time; beat until smooth and pale yellow, about 4 minutes. Add drained ricotta, lemon peel, orange peel, and vanilla; beat just until blended. Refrigerate filling while preparing cherries and rolling out dough.
- Cherries
- 1. Stir drained cherries and 11/2 cups reserved juices, 1 cup sugar, lemon juice, and liqueur in medium bowl; set aside at least 1 hour and up to 1 day.
- 2. Drain cherry mixture, reserving liquid. Place 2 cups cherries on layers of paper towels; reserve remaining 1 cup cherries for sauce.
- 3. Transfer reserved cherry liquid to small saucepan. Bring to boil, stirring until sugar dissolves. Boil until slightly thickened, about 4 minutes. Stir in reserved 1 cup cherries. Cool sauce completely.
- Putting it together
- Preheat oven to 450°F. Brush 18x12-inch rimmed baking sheet with olive oil. Melt 4 tablespoons butter in small saucepan and set aside. Lightly flour large work surface. Using long rolling pin, roll out dough from center to edges into 22x17-inch thin rectangle with 1 long side parallel to work surface (dough will resist and retract slightly).
- Pull and stretch
- As dough gets thinner, very gently pull and stretch dough into 22x17-inch rectangle (dough need not form perfect rectangle and may tear slightly in spots). Slide long kitchen towel 4 inches under long edge of dough farthest from you so strudel can be transferred to baking sheet more easily when filled.
- Brush dough with 2 tablespoons melted butter. Sprinkle breadcrumbs over dough, leaving 1 1/2-inch border on all sides. Starting at long side closest to you, about 2 inches from edge of dough, spoon ricotta mixture lengthwise in 3-inch-wide log, leaving 3-inch plain border on short sides. Press 2 cups drained cherries lightly into top of ricotta mixture, spacing evenly.
- Roll up
- Starting at long side closest to you, fold up dough over filling. Gradually roll up strudel, enclosing filling completely. Fold short ends of dough under; pinch to seal.
- Transfer
- using towel as aid, transfer strudel to prepared baking sheet, seam side down and bending into crescent or horseshoe to fit sheet. Brush 2 tablespoons melted butter over strudel. Cut several 1-inch-long 1/8-inch-deep slits along top.
- Place strudel in oven; reduce temperature to 375°F. Bake until firm and light golden, about 1 hour 10 minutes (strudel may crack and juices may spill onto sheet). Run thin knife under strudel to loosen. Cool on sheet. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
- Strudel Shortcut
- No time for making dough? Follow recipe as directed but replace the strudel dough with purchased thawed frozen phyllo sheets. You will need 32 thawed frozen phyllo sheets (14x9-inch size) from one 16-ounce package and 14 tablespoons unsalted butter, melted. Place large kitchen towel on work surface. Slightly overlap four 14x9-inch phyllo sheets, forming 22x17-inch rectangle atop towel. Brush with butter. Repeat 7 more times with remaining phyllo and butter, forming 8 layers total. Assemble as directed with prepared breadcrumb mixture, ricotta filling, and cherries. Roll up strudel; brush with butter. Bake at 375°F until phyllo is golden, about 1 hour.
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
CREAM CHEESE STRUDEL
A neighbor shared this recipe with me years ago and I've been making this for family and friends ever since. If you're a cream cheese fan, you'll love this recipe.
Provided by slbrown24
Categories Dessert
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
- Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
- Gently spread the cream cheese mixture on top of the pressed crescent roll.
- Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
- Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
- Bake at 350 degrees for 30 minutes until sides turn lightly brown.
Nutrition Facts : Calories 316.1, Fat 15.3, SaturatedFat 6.8, Cholesterol 48.6, Sodium 264.3, Carbohydrate 40.7, Fiber 1.2, Sugar 25.6, Protein 4.7
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.
CHERRY-CHEESE STRUDEL
Provided by Molly O'Neill
Categories breakfast, dessert
Time 1h15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Line a sieve with 2 layers of cheesecloth and place over a bowl. Place the yogurt in the sieve and refrigerate until the liquid has dripped out of the yogurt, several hours or overnight. Discard the liquid.
- Preheat oven to 375 degrees. In a small bowl, combine the cherries and 2 tablespoons of the sugar. Let stand for 10 minutes. Drain well and set aside. Place the almonds, bread crumbs and 2 tablespoons of the sugar in a food processor and pulse until the almonds are finely ground. Set aside.
- Place the yogurt in a mixing bowl and whisk in the egg yolks, lemon zest, vanilla extract and the remaining 1/4 cup of sugar. Beat the egg whites by hand or with an electric mixer until soft peaks form. Fold the beaten whites into the yogurt mixture.
- Lightly butter a baking sheet and set aside. Place a kitchen towel on a work surface and place 1 sheet of the phyllo on the towel, with the long side facing you. Keep unused phyllo sheets covered with a damp towel as you work. Brush the phyllo lightly with butter and sprinkle with 2 tablespoons of the crumb mixture. Repeat with 5 more sheets of phyllo. Top with the last phyllo sheet.
- Leaving a 1-inch border, spread half of the yogurt mixture in a 3-inch-wide strip along the side nearest you. Combine the remaining crumb mixture with the cherries and place on top of the spread filling. Spread the remaining filling over the cherries. Fold the sides of the phyllo in over the filling. Starting from the bottom, roll the strudel up like a jelly roll. Place, seam side down, on the prepared baking sheet. Brush with the remaining butter. Make 4 short diagonal slices through the phyllo for steam vents. Bake until crisp and golden brown, about 40 minutes. Allow to cool slightly, cut into quarters and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 380 milligrams, Sugar 40 grams, TransFat 0 grams
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