Cottage Cheese Strudel Filling Food

COTTAGE CHEESE STRUDEL

Cottage Cheese Strudel image

This recipe came from my mother-in-law. Her mother's family has made this for many years and now my family will also. It can be served as a breakfast or a brunch item.

Provided by Cloverleaf

Categories Breakfast

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 4

Ingredients

2 pie crusts, one package with 2 pie crusts in it
1 (2 lb) carton cottage cheese
3 eggs
1 cup sugar

Steps:

Place one of the pie crust on the bottom of either an 8x8 inch or a 9x9 inch pan.
Cut off some of the crust that goes up the side of the pan and set aside.
Pour half of the cottage cheese mixture into the pan, then lay the crust that you cut off of the sides on top of the cottage cheese mixture.
Pour the remaining cottage cheese over the crust.
Top with the remaining pie crust.
Pour a little milk over the top crust and sprinkle with sugar.
Bake at 350°F for about an hour or until the crust is nice and golden.

Nutrition Facts : Calories 416.9, Fat 19.5, SaturatedFat 6.7, Cholesterol 85.7, Sodium 641, Carbohydrate 43.3, Fiber 1.5, Sugar 22.7, Protein 17.2

ARTICHOKE & CHEESE STRUDEL

Artichoke & Cheese Strudel image

Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy

Provided by Bergy

Categories Cheese

Time 45m

Yield 30 appetizers

Number Of Ingredients 15

Ingredients

1/4 cup butter
1 cup onion, finely chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1 cup cottage cheese (creamed type)
3 large eggs
1 teaspoon garlic salt
1 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon pepper
3 (6 ounce) jars artichokes, chopped
1/4 cup parmesan cheese, freshly grated (do not use the ready prepared half sawdust type)
1/2 cup soda cracker crumbs
15 sheets phyllo pastry sheets
1/2 cup butter, melted

Steps:

Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
add garlic, stir.
Beat cream cheese and the cottage cheese until well mixed.
Beat in eggs one at a time.
Add garlic salt, parsley, tarragon & pepper.
Beat to mix well.
Add onions and any left over butter drippings.
Add artichokes, parmesan & cracker crumbs, stir.
Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

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