CHRISTMAS BREAKFAST STRUDELS
This recipe from Ottawa TV chef Pam Collacott was a big hit at my house this past Christmas morning. It is so good, I wouldn't save it just for Christmas! I made it up the same day but you can prepare it up to the point where it goes into the oven and freeze it until you need it. Just add an extra 20 to 25 minutes to the baking time.
Provided by Irmgard
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
- Stir in the flour, then slowly whisk in the milk.
- Cook over medium heat, stirring constantly, until thickened.
- Add the cheddar, salt and pepper and stir until the cheese melts.
- Chill until needed.
- In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist.
- Sprinkle lightly with salt and pepper.
- Add the egg mixture to the cheese sauce and mix well.
- Taste and adjust seasonings.
- Melt the remaining butter.
- Keep the unused phyllo under a damp towel until needed.
- Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together.
- Brush with butter.
- Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling.
- Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture.
- Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture. Do not roll too tightly or the phyllo will split during baking.
- Place the strudel seam side down on a greased baking sheet and brush the top with butter.
- Repeat, making 7 more strudels.
- Bake in the centre of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes.
- Let stand 5 to 10 minutes before serving.
FESTIVE STRUDEL
My mantra this year is not to waste any food at Christmas, and this pudding is a perfect example of how a simple packet of filo pastry can turn leftovers or unwanted gifts into a cracking new dessert. The pastry is a great vehicle to add crunch and, with the grated fruit and that surprise burst of chocolate at the heart of the strudel, no one will know that pudding is essentially made from leftovers.
Provided by Jamie Oliver
Time 1h40m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel.
- Cook's Note: The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends.
- Work quickly so your pastry doesn't dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 2 ounces/ 50 g of the sugar, then crumble over your ginger nuts to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.
- Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all. You want to have about the same amount of grated fruit as you've got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it's roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Christmas pudding, down the short side nearest the overhang.
- Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large nonstick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but I think that's quite nice. Cook's Note: You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater.
- Once the strudel is cooked, leave to cool, then use a serrated knife to cut the strudel into
- 2-inch/ 5 cm slices. Dust these with icing sugar and serve with ready-made custard from the refrigerator.
BREAKFAST STRUDEL
This a great brunch item. I have made this twice and it is a hit! Make a day ahead and you are all ready for the next morning.
Provided by Kasia3
Categories Breakfast
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Thaw pastry according to package directions, about 30 minutes.
- Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
- Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
- Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
- Add eggs to the pan and scramble till set.
- Season with salt and pepper to taste.
- Refrigerate eggs while working with puff pastry.
- Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
- Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
- Fold up the flaps at both ends, then braid the strips across the filling.
- Lift parchment and strudels onto baking sheets.
- Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
- Let cool 5 minutes before slicing.
- The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.
Nutrition Facts : Calories 232.7, Fat 15.9, SaturatedFat 5.4, Cholesterol 125, Sodium 248.6, Carbohydrate 14.3, Fiber 0.7, Sugar 0.9, Protein 8
HAM & CHEESE BREAKFAST STRUDELS
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.
Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
CHRISTMAS PUDDING STRUDEL
Give your Christmas pud leftovers a second life with this easy strudel recipe
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.
- Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.
Nutrition Facts : Calories 424 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.48 milligram of sodium
CHEESE AND SAUSAGE STRUDELS
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.
Nutrition Facts : Calories 490 calories, Fat 38g fat (20g saturated fat), Cholesterol 298mg cholesterol, Sodium 877mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
BREAKFAST STRUDELS RECIPE - (4.4/5)
Provided by á-44152
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Stir in the flour, then slowly whisk in the milk. Cook over medium heat, stirring constantly, until thickened. Add the cheddar, salt and pepper and stir until the cheese melts. Chill until needed. In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist. Sprinkle lightly with salt and pepper. Add the egg mixture to the cheese sauce and mix well. Taste and adjust seasonings. Melt the remaining butter. Keep the unused phyllo under a damp towel until needed. Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together. Brush with butter. Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling. Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture. Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture. Do not roll too tightly or the phyllo will split during baking. Place the strudel seam side down on a greased baking sheet and brush the top with butter. Repeat, making 7 more strudels. Bake in the center of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes. Let stand 5 to 10 minutes before serving.
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