STRUDEL STICKS
"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 pastries (10 serving each).
Number Of Ingredients 12
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic. Refrigerate several hours or overnight. , On a floured surface, roll each portion of dough into a 12-in. square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. , Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet. Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in. Beat egg white until foamy; brush over pastry. Place a pecan half on each slice. , Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioner's sugar, vanilla and enough milk to achieve desired consistence; drizzle over pastries.
Nutrition Facts : Calories 241 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 124mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
STREUSEL
Provided by Food Network
Categories dessert
Time 5m
Yield enough for 16 eclairs
Number Of Ingredients 5
Steps:
- To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)
VEGETABLE STRUDEL
Everytime I make this recipe everyone wants a copy of it. This is so easy to make and you can fill it with any filling you want. I got this recipe from a gourmet cooking class that I took years ago. The recipe called for using phyllo dough but that can be a pain to work with so I tried the frozen pastry dough and liked it much better. I use a blend of broccoli, cauliflower and carrots
Provided by Mainely Debbie
Categories Brunch
Time 45m
Yield 8-12 slices
Number Of Ingredients 8
Steps:
- Make sure to dry the vegetables and mushrooms well.
- Mix all the ingredients except the puff pastry.
- Roll the puff pastry to the size of a large cookie sheet.
- Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
- Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
- Brush the roll with melted butter and sprinkle with sesame seeds if desired.
- Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
- Bake in a preheated 350 °F for about 35 minutes until browned.
- Slice all the way through where you made the slits earlier.
- NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.
Nutrition Facts : Calories 362.1, Fat 24.9, SaturatedFat 11, Cholesterol 63.8, Sodium 310.1, Carbohydrate 23.5, Fiber 3.1, Sugar 1, Protein 12.6
STRUDEL STICKS
These take a bit of time to make but are good. They can also be prepared and frozen until ready to use.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- n a bowl, cut butter into flour until mixture resembles coarse crumbs.
- Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.
- Divide in half; wrap in plastic wrap.
- Refrigerate several hours or overnight.
- On a floured surface, roll each portion of dough into a 12" square.
- Spread with preserves.
- Combine crushed wafers and coconut; sprinkle over preserves.
- Roll up jelly-roll fashion; seal seam.
- Place seam-side down on a greased baking sheet.
- Cut widthwise with a sharp knife 3/4 of the way through dough every 1".
- Beat egg white until foamy; brush over pastry.
- Place a pecan half on each slice.
- Bake at 350°F for 25-30 minutes or until golden brown.
- Combine glaze ingredients; drizzle over pastries.
Nutrition Facts : Calories 219.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 37.6, Sodium 104.7, Carbohydrate 21.1, Fiber 0.9, Sugar 4.6, Protein 2.6
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STRUDEL STICKS - BETTER HOMES & GARDENS
From bhg.com
Servings 12Calories 262 per servingPublished 2011-06-14
- For filling, combine cream cheese, granulated sugar, and lemon peel in a small mixing bowl; set aside.
- Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into six 5x3-inch rectangles. Spread about 1 tablespoon cheese filling over each rectangle to 1/2-inch from edges. Roll up jelly-roll style, starting from one long side. Moisten edge of dough and pinch edges to seal. Place pastry sticks, seam sides down, on a lightly greased or parchment-lined baking sheet. Make 3 to 4 diagonal cuts in top of each pastry. Lightly brush with water. Sprinkle with almonds and sugar.
- Bake in a 350 degree F oven for 30 to 35 minutes or until golden brown. Serve warm or cool. Makes 12 pastries.
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