Twice Baked Cheese Strudel Recipes

Steps:

• Heat oven to 350 degrees. Place one sheet of phyllo on a clean surface, and brush evenly with butter. Repeat with two more sheets of phyllo. Sprinkle third layer of buttered phyllo evenly with 2 tablespoons of each cheese and 1 tablespoon poppy seeds. Add four more layers with cheeses and seeds, for a total of two layers just with butter and five layers with cheeses and seeds.
• Carefully roll up the pastry and filling lengthwise so it is compact. The roll should measure 1 1/2 to 2 inches in diameter. Brush the outside of the roll with butter, and sprinkle with remaining 2 tablespoons Parmesan cheese and remaining 1/2 tablespoon poppy seeds. Cut the roll in half, and transfer to a parchment- lined baking pan. (Alternatively, wrap each half in plastic wrap, and place in freezer for up to 1 month. When ready to bake, remove plastic; bake on parchment-lined baking pan.)
• Bake until deep golden, 20 to 25 minutes. Remove from oven, and transfer to a wire rack until cool enough to handle.
• Using a serrated knife, carefully slice the roll into 1/2-inch-thick slices, and return to baking pan, cut-side down. Bake until golden throughout, about 10 minutes. Remove from oven, and serve warm or at room temperature.

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

Steps:

• Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
• Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
• Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
• Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
• When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.