Raspberry Strudel Food

RASPBERRY STREUSEL MUFFINS

Steps:

• HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
• COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
• COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
• BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
• One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

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.

PEACH RASPBERRY STRUDEL

Steps:

• Preheat oven to 375ºF.
• Chop the almonds in a food processor.
• Add the oatmeal and process until the texture resembles coarse cornmeal.
• Add sugars and 1 teaspoon of the cinnamon.
• Process just combine the ingredients.
• Set aside.
• Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
• Place one sheet of phyllo on a clean counter.
• Brush lightly with melted butter to cover the entire sheet.
• Top with a second sheet of phyllo and brush with melted butter.
• Sprinkle about one-fifth of the pecan mixture generously over the top.
• Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
• Sprinkle the remaining pecan mixture over the top of the filo dough.
• Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
• Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
• Cut a piece of baking parchment big enough to fit the strudel.
• Place the strudel seam side down on a baking pan lined with the parchment.
• Brush the tops and sides of strudel with remaining melted butter.
• Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
• Bake in a preheated 375ºF oven for 25 to 30 minutes.
• Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.

PEAR AND RASPBERRY STRUDEL

Steps:

• Heat oven to to 375ºF.
• In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
• In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
• On a piece of waxed paper, place one sheet of phyllo.
• Brush with butter, sprinkle with sugar mixture.
• Repeat with remaining sheets.
• Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
• Fold in sides and roll jelly roll fashion.
• Place on cookie sheet sprayed with cooking spray.
• Brush strudel with butter.
• Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
• Fold each strip lengthwise in half.
• Gather and roll each strip to make rosettes.
• Arrange on top of strudel.
• Bake for 50 minutes or until top is golden and fruit is tender.
• Watch it so it doesn't get too brown.
• Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
• Otherwise it will get soggy.