How To make Sun Dried Tomato & Herb Cheese Strudels
9 oz Soft fresh goat cheese
- room temperature 9 oz Cream cheese
- room temperature 1/4 c Minced sun-dried tomatoes
-PLUS: 2 tb Minced sun-dried tomatoes
-(oil-packed, drained) 2 tb Minced fresh parsley
2 tb Minced fresh oregano
12 Phyllo pastry sheets; thawed
1/3 c Olive oil
1 lg Plum tomato; seeded & diced
Fresh oregano sprigs Stir first 6 ingredients in bowl until smooth. Season filling with pepper. Place 1 phyllo sheet on work surface (keep remainder covered). Brush lightly with oil and season with pepper. Top with 1 more phyllo sheet. Brush lightly with oil and season with pepper. Repeat with 1 more sheet. Fold stacked phyllo in half lengthwise. Brush top with oil. Spoon 1/4 of filling in 1-inch-wide log down 1 long side of sheet, leaving 1-inch borders. Fold each short end over filling. Brush edges with oil.
Press seam to seal. Wrap strudel tightly in plastic. Refrigerate seam side down. Repeat with remaining phyllo and filling, forming 4 strudels total. (Can be prepared 2 days ahead.) Preheat oven to 375 degrees. Lightly oil cookie sheets. Place strudels on prepared sheets, seam sides down. Using serrated knife, score each strudel (cutting through phyllo only), making 14 diagonal cuts in each. Brush strudels with oil. Bake until golden, about 15 minutes. Cool 10 minutes. Cut through score lines, forming slices. Arrange cut side up on platter. Garnish slices with tomato and oregano. * Source: Bon Appetit magazine, September 1991. * Typed for you by Karen Mintzias
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COSTS OF INGREDIENTS
The prices quoted below are what I personally paid and are intended as a guide only as it depends on where you buy from, what brands you buy and so on - but the portions that I made had the following approximate costs bought from a well known supermarket.
x6 Sausages 95% pork (400g)* £1.92
Puff Pastry (Pre made one sheet) £0.85
Chopped Tinned Tomatoes (200g) £0.16
Dried Sage & onion stuffing Mix (60g) £0.21
x1 Free Range Egg £0.12
TOTAL COST £3.26
Mediterranean Baked Fish with Tomatoes and Capers
Time to get your Mediterranean on! This baked fish with tomatoes and capers will rock your taste buds. Easy & healthy. Print Recipe:
Martha Stewart's Olive and Cheese Bread | Martha Bakes | Martha Stewart
The right loaf of bread can transport you to a better place. This briny Mediterranean specialty takes us to the sunny Spanish coast. And for all of the crunch lovers out there, the recipe uses a Dutch oven to produce a crackling crust.
#Martha #Bread #Baking #Olive #Cheese #Loaf
00:00 Introduction
00:19 Dry Ingredients
1:03 Cheese and Olives
2:12 Mixing
3:07 Kneading
5:17 Baking
5:42 Finished Product
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Martha Stewart's Olive and Cheese Bread | Martha Bakes | Martha Stewart
How to cook Porcini Mushroom Strudel-- Look What's Cookin'- Culinary Institute of Virginia
Culinary Institute of Virginia, teaches you how to cook Porcini Mushroom Strudel with WTKR.com in this week's Look What's Cookin'.
The Culinary Institute of Virginia offers rewarding career fields in culinary arts, food service management, or baking and pastry arts. Train to become a chef, learn to bake, or manage a restaurant with our accelerated year-round schedule. Located in Norfolk and Newport News, Virginia, the Culinary Institute of Virginia is ready to shape your passion for food into a rewarding career. Culinary Institute is featured on Looks What's Cookin' with WTKR.com.
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Puff Pastry Tomato Jewel Tartlets Recipe
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The Easiest Shrimp Scampi Recipe You'll Ever Find
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Plump shrimp sautéed in a rich & buttery, bright & lemony, herb & garlicky white wine scampi sauce, and tossed with linguine pasta. In just 30 minutes!