Broccoli Cheese Strudel Recipe 38

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BROCCOLI CHEESE STRUDEL RECIPE - (3.8/5)



Broccoli Cheese Strudel Recipe - (3.8/5) image

Provided by Susan52

Number Of Ingredients 10

8 tbls butter, divided
1/4 c All Purpose flour
1/2 tsp salt
One Eighth tsp cayenne pepper
1 1/4 c milk
4 oz Swiss cheese; shredded
10 oz frozen chopped broccoli, thawed & drained
1/2 lb Phyllo strudel leaves
1/4 c dried bread crumbs
Start at least 1 1/2 hours before serving or day ahead.

Steps:

  • In 2-quart saucepan over low heat, melt 4 tablespoons butter; stir in flour, salt, and cayenne pepper until blended. Gradually stir milk into mixture; cook, stirring until thickened and smooth. Stir in cheese and broccoli; cook until cheese is melted, stirring constantly. Remove from heat. In small saucepan, melt 4 tablespoons butter. On waxed paper, overlap a few sheets of phyllo to make a 20 by 12 rectangle, brushing each sheet of phyllo with some melted butter. Sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some butter and sprinkling every other layer with 1 tablespoon bread crumbs. Preheat oven to 375°F. Starting along a long side of phyllo, evenly spoon broccoli mixture to cover about half of rectangle. From broccoli-mixture side, roll phyllo, jelly-roll fashion. Place roll, seam side down, diagonally on large cookie sheet; brush with remaining melted butter. Bake 30 minutes or until golden. For easier slicing, cool strudel about 30 minutes on cookie sheets on wire rack. To serve, cut strudel into 1-inch thick slices. Serve warm. (Or, to serve later, cool strudel completely on wire rack; wrap in foil; refrigerate. Just before serving, unwrap strudel and place on cookie sheet; reheat in 375° oven 15 minutes or until warm. Makes 10 first-course servings Recipe by: Good Housekeeping) Note: Try puting the melted butter in a spray bottle. Much faster! Just watch the over-spray.

CHEDDAR BROCCOLI STRUDEL



Cheddar Broccoli Strudel image

This is the first recipe I ever made with filo pastry (or phyllo, found in the frozen section of the grocery store). I was brave and made it for a dinner party for a bunch of non-vegetarian friends. It turned out beautifully, with a golden flaky crust and savory cheese-broccoli filling. Rave reviews. Some Notes: 1. Use really good bread crumbs, you can make 'em yourself using good bread thats a few days old and either a food processor or a cheese grater. 2. You can make it vegan easily enough by substituting soy cheese or omitting the cheese completely. 3. I think this is from a Mollie Katzen cookbook :)

Provided by veg head 4-ever

Categories     Vegetable

Time 1h5m

Yield 12 slices, 11 serving(s)

Number Of Ingredients 11

1 tablespoon butter or 1 tablespoon olive oil
1 cup onion, minced
1 large head broccoli, finely chopped
1/2 teaspoon salt
1 tablespoon black pepper
2 garlic cloves, minced
2 cups breadcrumbs, homemade
2 cups cheddar cheese, grated
2 tablespoons lemon juice
10 sheets phyllo pastry
3 -4 tablespoons olive oil (for basting the phyllo)

Steps:

  • Preheat oven to 375 F, and oil a baking sheet.
  • Melt butter or olive oil in a large pan. add onion and saute for about 5 minutes over medium heat.
  • Add broccoli, salt and pepper, and cook for about 5 more minutes.
  • Add garlic, and saute until broccoli is tender, about 5 more minutes, then remove from heat.
  • Stir in bread crumbs, cheddar cheese, and lemon juice.
  • To assemble: Place one sheet of phyllo on a clean, dry countertop. Brush the top lightly with olive oil, then add a second sheet. continue this process until there is a pile of five sheets. Add half the filling in the shape of a log to the short end of the phyllo pastry. fold in the sides (about 1/2 inch), then gently roll up so you have a neat little log (this process is easier than it sounds, think of it as a pastry burrito).
  • Repeat the procedure to make a second roll.
  • Carefully lift the pastries onto the baking sheet 4 inches apart.
  • Bake for 25-30 minutes, until golden brown.
  • Cut slices with a serated edge knife in a gentle sawing motion.

Nutrition Facts : Calories 281.7, Fat 13.8, SaturatedFat 6, Cholesterol 24.4, Sodium 487, Carbohydrate 29.4, Fiber 3, Sugar 3, Protein 10.8

QUICK 'N EASY STRUDEL



Quick 'n Easy Strudel image

Enjoy the cream cheese surprise inside this quick and easy cherry streudel. This richer version of a Danish pastry is perfect for a Holiday brunch or a weekend treat. You can even prepare the cream cheese and cherry fillings the day before.

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 15 serving(s)

Number Of Ingredients 8

2 (8 ounce) cans refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, softened
1/2 cup sugar, divided
3 teaspoons pure vanilla extract, divided
1 (21 ounce) can cherry pie filling
2 teaspoons ground cinnamon, divided
2 tablespoons butter, melted
1/2 cup finely chopped pecans or 1/2 cup walnuts

Steps:

  • Preheat oven to 350°F
  • Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
  • Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
  • Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
  • Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
  • SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.

Nutrition Facts : Calories 258.9, Fat 11.4, SaturatedFat 5, Cholesterol 35.8, Sodium 227.8, Carbohydrate 34.8, Fiber 1.9, Sugar 8.2, Protein 4.5

FLORET CHEESE STRUDEL



Floret Cheese Strudel image

This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it. -Bonnie Zaparinuk, Whitehorse, Yukon Territory

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 strudels (4-6 servings each).

Number Of Ingredients 11

3-1/2 cups broccoli florets
2-1/2 cups cauliflowerets
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
2 tablespoons grated Parmesan cheese
1 package (17-1/4 ounces) frozen puff pastry, thawed
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside., In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside., Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased baking sheet. Repeat with remaining dough and vegetable mixture., Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

Nutrition Facts : Calories 327 calories, Fat 21g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 8g protein.

QUICK AND SIMPLE BROCCOLI AND CHEESE



Quick and Simple Broccoli and Cheese image

This recipe is great for just-getting-started-cooks.

Provided by KGASKINS

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 4

1 (10 ounce) package frozen broccoli florets, thawed
3 tablespoons butter, melted
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
  • Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3.6 g, Cholesterol 37.7 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 8.5 g, Sodium 166.1 mg, Sugar 1.1 g

VEGGIE STRUDEL



Veggie Strudel image

Lightly steamed veggies tossed with feta cheese and a touch of thyme rolled in phyllo dough and baked. Serve with a cheddar cheese sauce!

Provided by jkaeekj

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 9

10 sheets phyllo dough
¼ cup butter, melted
2 small zucchini, thinly sliced
½ pound broccoli, sliced
¼ pound fresh string beans, halved
1 (6 ounce) container crumbled feta cheese
1 ½ teaspoons ground thyme
salt and ground black pepper to taste
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.
  • Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.
  • Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 34.9 g, Cholesterol 114.9 mg, Fat 25 g, Fiber 4.2 g, Protein 14 g, SaturatedFat 14.8 g, Sodium 829.8 mg, Sugar 4.3 g

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