Cottage Cheese Strudel Food

COTTAGE CHEESE STRUDEL

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.

CHEESE AND CHERRY STRUDEL

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.

ARTICHOKE & CHEESE STRUDEL

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

NOODLE STRUDEL

Steps:

• Cook noodles according to pkg directions drain.
• Stir beaten eggs into noodles.
• Combine cottage cheese, sugar raisins, sour cream.
• Pour mixture in greased baking dish (8X8).
• Combine bread crumbs and butter and sprinkle on noodle mixture.
• . Bake 350 degrees for 1 hour.