Phyllo Filo Strudel With Port Wine Sauce Recipes

Steps:

• For the strudel:.
• Heat olive oil in pan, add mushrooms and garlic and saute for a few minutes or until starting to become soft. Drain well.
• Saute the leeks until tender.
• Mix the cheeses together with salt, pepper and other seasonings of your liking (I use herbes de provence.) Fold in the mushrooms, leeks and tomatoes. Chill for a couple of hours.
• Preheat oven to 400°F Lay out 6 sheets of phyllo on a lightly floured surface and brush with melted butter. Cover with layer two, more melted butter, then layer three. Brush butter only on the edges of the top layer.
• Divide the chilled filling into six long "sausages" and place one on the bottom edge of the phyllo rectangle. Fold the bottom edge over the filling, tuck in the sides and roll up into a tight parcel. Brush with butter and place on baking sheet.
• Bake for 25 minutes until crisp and golden.
• For the sauce:.
• Pour the wine into a pan, bring to boil and reduce by half. (Add the bay leaf to the wine if you want it a little more "herby.").
• Heat the olive oil in a saute pan and cook the onion, mushrooms and garlic with a seasoning of your choice.
• Add a big glug of port and reduce by half.
• Pour in the reduced wine and bring back to a boil. Then add the stock. Bring back to a boil and cook for 15 minutes.
• Just before serving whisk in the cold butter to give it a really great shine.
• To serve, pour a little sauce on each plate and set a strudel on top.

Steps:

• In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
• Divide package of phyllo into half (each half makes one strudel).
• Brush each sheet of pastry with melted butter.
• Top with another sheet of pastry and repeat until half of phyllo is used.
• Sprinkle lightly with additional breadcrumbs.
• Divide apple filling in half and spread along length of layered phyllo.
• Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
• Brush generously with butter.
• Repeat with remaining phyllo and apple filling.
• Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.

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.

Steps:

• 1. Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
• 2. Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
• 3. Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
• 4. Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.