Cream Cheese Strudel Food

RASPBERRY STRUDEL

Steps:

• Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
• Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
• Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
• Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.

CREAM CHEESE STRUDEL

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.

LEMON CREAM CHEESE STRUDEL

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.

CREAM CHEESE SAUSAGE CRESCENT ROLL UPS

Steps:

• Preheat the oven to 375 degrees F.
• Start cooking your sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
• Roll out crescent rolls and place a spoon full of cooked sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
• Bake for 10-20 minutes (time will vary depending on the brand you use. See how long your crescents call for and use that temp and time). Your crescent rolls should be nice and golden brown and cooked all the way though.

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.

CREAM CHEESE STRUDEL COOKIES

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.

BLUEBERRY-CREAM CHEESE STRUDEL

Steps:

• Lets get baking!Combine flour and salt in a bowl.
• Cut in butter until dough resembles gravel.
• Drizzle a few tablespoons of water into the bowl and work together with your fingers or using a fork, adding more water as needed, until the dough comes together.
• Turn dough onto the counter. Flatten into a square, wrap in plastic wrap, and refrigerate for 30 minutes.
• Take out of fridge and roll out into a large square.
• Fold into thirds.
• Roll out.
• Repeat.
• Wrap in plastic wrap and refrigerate 30 minutes to overnight.
• Preheat oven to 400 F (205 C).
• To make filling, crack egg into a bowl and whisk.
• Add cream cheese and half of the sugar and whisk together.
• In a separate bowl, combine blueberries with remaining sugar, lemon zest, and lemon juice.
• Turn dough out onto a lightly-floured workspace.
• Roll into a 12-inch x 16-inch (30 cm x 40 cm) rectangle.
• On left and right sides of dough, cut 3-inch (7-cm) incisions through the dough every 1-inch (2.5 cm) down the side.
• Brush with melted butter.
• Spread cream cheese mixture down the long middle of the dough.
• Using a slotted spoon, top with blueberry mixture, discarding excess lemon juice.
• Cut slices in dough on either side.
• Fold dough slices in, rotating one side, then the other, to braid.
• Tuck in edges of dough and place onto a greased cookie tray.
• Brush with egg wash.
• Sprinkle with brown sugar.
• Place in the oven at 400 F (205 C) for 40 minutes or until golden.Share.