Cream Cheese Strudel Recipes

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CREAM CHEESE STRUDEL



Cream Cheese Strudel image

A neighbor shared this recipe with me years ago and I've been making this for family and friends ever since. If you're a cream cheese fan, you'll love this recipe.

Provided by slbrown24

Categories     Dessert

Time 40m

Yield 15-20 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
2 (8 ounce) packages Philadelphia Cream Cheese
1 cup sugar
1 teaspoon vanilla
3/4 cup sugar
4 tablespoons soft margarine (or butter)
1 teaspoon cinnamon (heaping)

Steps:

  • Preheat oven to 350 degrees.
  • Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
  • Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
  • Gently spread the cream cheese mixture on top of the pressed crescent roll.
  • Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
  • Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
  • Bake at 350 degrees for 30 minutes until sides turn lightly brown.

Nutrition Facts : Calories 316.1, Fat 15.3, SaturatedFat 6.8, Cholesterol 48.6, Sodium 264.3, Carbohydrate 40.7, Fiber 1.2, Sugar 25.6, Protein 4.7

CHEESE AND CHERRY STRUDEL



Cheese and Cherry Strudel image

Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

4 ounces cream cheese, at room temperature
4 ounces farmer's cheese, at room temperature
1 egg
1 cup sugar, plus more for the top
1 teaspoon pure vanilla extract
1 (16-ounce) can cherry pie filling
3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist
8 tablespoons (1 stick) unsalted butter, melted
1 cup walnuts, lightly toasted and finely chopped

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
  • Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
  • Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
  • Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
  • Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

CREAM CHEESE STRUDEL



CREAM CHEESE STRUDEL image

Categories     Cake     Cheese     Dessert

Yield 8 servings

Number Of Ingredients 10

2 c. flour
1 sm. carton sour cream
1/2 lb. butter
Mix these ingredients and divide into 2 oblongs.
FILLING:
2 (8 oz.) Philadelphia cream cheese
1 egg
1/2 c. sugar
1 tsp. vanilla
Mix and use as filling.

Steps:

  • Roll out each of the 2 doughs. Place half the filling down center of each oblong while on the cookie sheet. (Put oblongs on cookie sheet before placing filling on them.) You can also add raspberry or apricot jam. Lap 2 slices over and pinch ends to close down center. Bake at 350 degrees for 30-35 minutes. When cool, dissolve 3/4 cup powdered sugar with enough hot water to consistency of cream. Dribble over strudel.

LEMON CREAM CHEESE STRUDEL



Lemon Cream Cheese Strudel image

Make and share this Lemon Cream Cheese Strudel recipe from Food.com.

Provided by PhoenixReborn

Categories     Breakfast

Time 1h15m

Yield 2 strudels, 16 serving(s)

Number Of Ingredients 9

1 medium lemon
1 (16 ounce) package phyllo dough
12 ounces cream cheese
3 large egg yolks
1/2 cup powdered sugar
1/8 teaspoon lemon extract
1/2 cup golden raisin (optional)
3/4 cup butter
1 cup fresh breadcrumb

Steps:

  • Defrost filo, following the package directions.
  • Zest the lemon, mince and reserve. Carefully peel the lemon, removing all of the white pith. Thinly slice the peeled lemon with care, set aside. Lemon is easier to cut if first frozen.
  • Combine the cheese, yolks, sugar and extract with an electric mixer or food processor. Blend until creamy.
  • Fold in raisins if desired, and zest. Refrigerate.
  • Heat oven to 375. Grease a baking sheet.
  • Dampen a large cotton cloth, place on work surface.
  • Remove first filo (phyllo) leaf from package and place on cloth. Brush the leaf quickly with melted butter. Sprinkle with 2 tablespoons of breadcrumbs. Top with another filo leaf, butter and sprinkle with 2 tablespoons breadcrumbs.
  • Repeat with 2 more filo leaves.
  • Working across only the bottom half of the short end of the prepared filo, spread half of the filling on the pastry, leaving a one-inch border acress the short end and halfway up both sides.
  • Lay half of the lemon slices in a row across the filling.
  • Fold the border over the filling, and using the cloth as a guide, loosely roll the pastry jellyroll fashion, taking care to keep ends tucked inches.
  • Place rolled strudel, seam side down, on prepared baking sheet, brush with butter. Using a sharp knife, make seven slashes just through the top layer of filo leaves dividing the strudel into 8 equal servings. Repeat entire process with remaining filo leaves and filling to make a 2nd strudel.
  • Bake 50-55 minutes, or until deep golden brown. Cool on wire rack for 30 minutes.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 288.2, Fat 19, SaturatedFat 10.9, Cholesterol 85.6, Sodium 312.3, Carbohydrate 24.9, Fiber 1.2, Sugar 4.2, Protein 5.2

CREAM CHEESE STRUDEL COOKIES



Cream Cheese Strudel Cookies image

Provided by Harriet Tupler

Categories     Cookies     Food Processor     Fruit     Dessert     Bake     Vegetarian     Cream Cheese     Apricot     Cherry     Coconut     Bon Appétit     Florida     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 6

1 cup all purpose flour
4 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup apricot jam
1 cup sweetened flaked coconut
1 cup dried tart or Bing cherries

Steps:

  • Combine first 3 ingredients in processor; blend until clumps form. Gather dough into ball; flatten into square. Wrap in plastic; freeze until cold enough to roll, about 15 minutes, or refrigerate up to 1 day.
  • Preheat oven to 375°F. Butter baking sheet. Cut dough crosswise in half. Roll out each piece on floured surface to 12x8-inch rectangle. Spread each with 1/4 cup jam. Top each with 1/2 cup coconut and 1/2 cup cherries. Starting at 1 long side, roll dough up jelly-roll style; seal long seam. Cut each roll crosswise into 12 pieces. Arrange pieces, cut side up, on prepared sheet. Flatten each to 1/2-inch thickness.
  • Bake cookies until golden brown, about 25 minutes. Cool on rack.

STRUDEL DOUGH



Strudel Dough image

Any filling can be baked inside this easy, basic strudel dough!

Provided by Louise

Categories     World Cuisine Recipes     European     Austrian

Time 45m

Yield 36

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon white sugar
3 eggs, well beaten
3 tablespoons vegetable oil
¼ cup water

Steps:

  • In a large bowl, sift together all-purpose flour, baking powder and salt.
  • Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
  • Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
  • Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g

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