Ricotta And Cherry Strudel Food

EASY CHERRY STRUDELS

Steps:

• Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts. , Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling. , Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.

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.

CHERRY RICOTTA TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
• Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
• Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
• Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
• Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
• Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
• Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.

ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)

Steps:

• Pre-heat oven to 375.
• Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
• Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
• Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
• Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.

CHERRY CHEESE STRUDEL

Steps:

• Preheat oven to 400.
• Beat first 4 ingredients until smooth.
• Coat jelly roll pan with spray.
• Cover phyllo with wax paper and damp paper towels to keep moist.
• Place 1 sheet phyllo on pan. Coat with cooking spray.
• Sprinkle 1 1/2 t graham crumbs on top.
• Repeat layering with remaining phyllo spray and crumbs ending with phyllo.
• Spoon cheese mixture in a 3 inch wide strip along 1 long side of dough leaving a 2 inch border on long and short ends.
• Top with pie filling.
• Fold ends and long side over filling.
• Starting with filled long side, roll.
• Place seam side down and coat with spray.
• Bake 25-30 minutes or until golden on top. Cool.
• If desired, sprinkle confectioners sugar on top.