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.
BLUEBERRY STRUDELS
Provided by Claire Robinson
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
- Preheat the oven to 400 degrees F. Butter a sheet pan.
- Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
- Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
- Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.
RASPBERRY CREAM CROISSANTS
This heavenly dessert takes seconds to assemble because it begins with bakery croissants, whipped topping and store-bought jam.-Sherry Horton, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners' sugar if desired. Serve immediately.
Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 283mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.
PEACH RASPBERRY STRUDEL
Make and share this Peach Raspberry Strudel recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Chop the almonds in a food processor.
- Add the oatmeal and process until the texture resembles coarse cornmeal.
- Add sugars and 1 teaspoon of the cinnamon.
- Process just combine the ingredients.
- Set aside.
- Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
- Place one sheet of phyllo on a clean counter.
- Brush lightly with melted butter to cover the entire sheet.
- Top with a second sheet of phyllo and brush with melted butter.
- Sprinkle about one-fifth of the pecan mixture generously over the top.
- Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
- Sprinkle the remaining pecan mixture over the top of the filo dough.
- Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
- Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
- Cut a piece of baking parchment big enough to fit the strudel.
- Place the strudel seam side down on a baking pan lined with the parchment.
- Brush the tops and sides of strudel with remaining melted butter.
- Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
- Bake in a preheated 375ºF oven for 25 to 30 minutes.
- Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.
RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
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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Category Healthy Raspberry RecipesCalories 35 per servingTotal Time 35 mins
- In a small bowl, combine the 1/4 cup raspberries, 2 tablespoons preserves and the 1/4 teaspoon lemon peel. Using a potato masher or the back of a large spoon, mash berry mixture.
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- Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. If desired, sprinkle croissants with powdered sugar and/or additional lemon peel. If desired, garnish with additional fresh raspberries.
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