RASPBERRY STRUDEL
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
- Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
- Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
- Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.
PEACH STREUSEL SLAB PIE
There are two great things about this summer slab pie: It serves a big crowd and you don't have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 servings
Number Of Ingredients 17
Steps:
- Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
- For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
- For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
- For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
- Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
- Let the pie cool. Serve warm or at room temperature.
PEACH BLUEBERRY STREUSEL PIE
A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.
Provided by Tuffykenwell
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
- *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
- Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
- Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7
PEACH-RASPBERRY STREUSEL TART
Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
- Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
- Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
Nutrition Facts : Calories 500, Carbohydrate 60 g, Cholesterol 90 mg, Fat 5, Fiber 5 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
RASPBERRY STREUSEL COFFEE CAKE
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g
BRAIDED PEACH STRUDEL
Make and share this Braided Peach Strudel recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
- Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Nutrition Facts : Calories 226.5, Fat 11.9, SaturatedFat 2.5, Cholesterol 31, Sodium 66.5, Carbohydrate 27.4, Fiber 0.8, Sugar 16.8, Protein 3.1
PEAR AND RASPBERRY STRUDEL
Make and share this Pear and Raspberry Strudel recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to to 375ºF.
- In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
- In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
- On a piece of waxed paper, place one sheet of phyllo.
- Brush with butter, sprinkle with sugar mixture.
- Repeat with remaining sheets.
- Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
- Fold in sides and roll jelly roll fashion.
- Place on cookie sheet sprayed with cooking spray.
- Brush strudel with butter.
- Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
- Fold each strip lengthwise in half.
- Gather and roll each strip to make rosettes.
- Arrange on top of strudel.
- Bake for 50 minutes or until top is golden and fruit is tender.
- Watch it so it doesn't get too brown.
- Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
- Otherwise it will get soggy.
Nutrition Facts : Calories 262.7, Fat 2.3, SaturatedFat 0.5, Sodium 164.9, Carbohydrate 60, Fiber 7.9, Sugar 31.7, Protein 3.6
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