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
How To make Sun Dried Tomato & Herb Cheese Strudels's Videos
Prosciutto & Gruyere Pastry Pinwheels : Elegant Appetizers
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Prosciutto and Gruyere pastry pinwheels will require you to use a rolling pin to roll your sheet of puff pastry to begin with. Make prosciutto and Gruyere pastry pinwheels with help from an experienced culinary professional in this free video clip.
Expert: Candace Conley
Contact: urbankitchentulsa.com/
Bio: Chef Candace Conley comes from a long line of talented home cooks and has developed her self-taught culinary style over the past 30 years.
Filmmaker: Todd Bockman
Series Description: You'd be surprised by how many delicious meals you can make right at home using just a few key ingredients that you probably already have access to. Find out how to bring delicious food into your own kitchen with help from an experienced culinary professional in this free video series.
Wild mushroom strudel
Hey all, if your feeling adventurous try this rockin appetizer and impress your friends and family for sure! This is a really elegant and unusual appetizer.
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Ingredients:
1# Wild mushrooms
2 Tbsp. Fresh tarragon
4. Oz. White wine
4 Oz. Heavy cream
2. Oz Chopped Garlic
1 Small onion diced
1-2 Oz. Melted butter
Thawed phyllo dough
1 Oz. Olive oil
Preparation:
1. Heat the oil over medium heat until hot and add the garlic and onion and cook for 2-3 minutes.
2. Add the mushrooms and cook for 5 minutes until soft.
3. Add the wine and cream and reduce over medium low heat till creamy and bubbly.
4. Add the tarragon and turn the heat off. Cool completely.
5. Carefully peel a sheet of dough and place on a flat surface. Brush with melted butter using a pastry brush. Repeat 3x.
6.Cut the dough in half and place a small amount of chilled mixture in the center of each half.
7. From left to right fold the dough in over the mixture.
8. From the bottom begin rolling the pastry to the top.
9. Brush the studel with additional melted butter and bake @ 400 degrees for 10 minutes or until golden brown.
10. Serve with a rockin sauce or by itself.
Cheesy Lasagna | VEGAN
Cheesy Lasagna | VEGAN
Follow me on Twitter @hannahvgn
Ingredients:
1 Onion
4 Garlic Cloves
Cup of Mushrooms
Cup of Courgettes
Mixed Herbs
Salt
Pepper
500g Passata
Cup of Red Lentils
300ml Vegetable Stock
2tsp Sun-Dried Tomato Paste
Cup of Soaked Cashews
1/2 Cup of Nutritional Yeast
1/2 (maybe more) Coconut Milk
How to Cook Mushroom Strudel
Student Chef Antony from Lincoln Culinary Institute shows us that sometimes a light touch is necessary for certain dishes, and this is one of them. He had carefully prepped the phyllo dough earlier by unrolling it, placing a wet towel on top and keeping it in the fridge. The dough is very delicate and tends to dry out fast. For the filling, Antony used Cremini, White Caps and Portobello mushrooms. He removed the stems, he finds them too tough and fibrous, and sautéed the mushrooms in onions and a vegetable stock, then thickened the mixture with flour. Now comes the tricky part…. Antony lays out the filling, and starts the folding process – which includes adding melted butter to every layer.
He bakes the strudel for about 45 minutes, ‘til the top is toasty brown. He plates it with a cream sauce and apple wood chips smoke for a unique experience!
Roasted Tomato Strudel
Learn how to make a delicious and beautiful roasted tomato strudel.
Elegant & Easy! Ready in under an HOUR! Cod & Pearl Onions
get the recipe here:
Ingredients
2 pounds (900g) pearl onions
2 pounds (900g) cod fish fillets
1/4 cup olive oil
3-4 garlic cloves, grated
2 tablespoons Balsamic vinegar
2 bay leaves
pinch of crushed red pepper flakes, optional
8 oz (230g) crushed tomatoes
salt, to taste
freshly ground black pepper to tasteSa
Instructions
Preheat the oven to 400 °F, 200 °C.
Peel the onions and add them to a pan with the olive oil and a pinch of salt. Cook over medium heat until softened and golden. About 8 minutes.
Add the garlic and warm through until fragrant.
Add the Balsamic and warm through.
Add the tomatoes, salt, pepper, crushed red pepper flakes, and Bay leaves. Bring to a boil and remove from the heat. Taste and adjust the seasoning if desired.
Place the cod fillets in a 9 by 13-inch baking pan. Season lightly with salt and pepper. Pour the sauce over the cod.
Bake for 25-30 minutes.
Serve with toasted bread. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes