Floret Cheese Strudel Recipes

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TWICE-BAKED CHEESE STRUDEL



Twice-Baked Cheese Strudel image

This quick and savory dish is a favorite for any appetizer buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

7 sheets phyllo dough
1/2 cup unsalted butter (1 stick) melted
10 tablespoons finely grated Asiago cheese
12 tablespoons finely grated Parmesan cheese
10 tablespoons finely grated Pecorino Romano cheese
5 1/2 tablespoons poppy seeds, plus more for topping

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.

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.

Provided by Allrecipes Member

Time 50m

Yield 8

Number Of Ingredients 11

3 ½ cups broccoli florets
2 ½ cups cauliflowerets
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons grated Parmesan cheese
1 (17.25 ounce) package frozen puff pastry, thawed
1 cup shredded mozzarella cheese
½ 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 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 36 g, Cholesterol 42.9 mg, Fat 37.4 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 14.8 g, Sodium 397.6 mg, Sugar 3.9 g

FARMER'S CHEESE AND RAISIN FILO STRUDEL



Farmer's Cheese and Raisin Filo Strudel image

Provided by Rick Rodgers

Categories     Cheese     Dessert     Bake     Raisin     Shavuot     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) unsalted butter, melted
20 ounces farmer's cheese
2 1/3 cups fresh bread crumbs
1 cup milk
10 tablespoons (1 1/4 sticks) unsalted butter, at cool room temperature
3/4 cup granulated sugar
Grated zest of 1 lemon
1 teaspoon vanilla extract
6 large eggs, separated, at room temperature
1 cup sour cream
1 cup golden raisins
12 12-by-17-inch sheets of fresh or thawed frozen filo
Confectioners' sugar, for garnish
Vanilla Sauce , optional

Steps:

  • 1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
  • 2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl.
  • 3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
  • 4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.
  • 5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
  • 6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
  • MAKE AHEAD
  • The strudel is best the day it is baked.

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.

Provided by Allrecipes Member

Time 50m

Yield 8

Number Of Ingredients 11

3 ½ cups broccoli florets
2 ½ cups cauliflowerets
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons grated Parmesan cheese
1 (17.25 ounce) package frozen puff pastry, thawed
1 cup shredded mozzarella cheese
½ 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 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 36 g, Cholesterol 42.9 mg, Fat 37.4 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 14.8 g, Sodium 397.6 mg, Sugar 3.9 g

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

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