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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Gordon Ramsay's Ultimate Grilled Cheese Sandwich | Ramsay Around the World
While in Australia, Gordon visited the most amazing cheesemaker in Tasmania who's making cheese illegally in his home! After tasting the local cheeses, Gordon decided to whip up his take on the classic grilled cheese sandwich complete with homemade kimchi. No one will call you an idiot sandwich after making this!
Full Recipe:
This was shot during Gordon Ramsay: Uncharted. If you missed the show you can catch up on the show here:
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Crinkle Spanakopita: The easiest Way to make Spinach Pie
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Ingredients
10 sheets (#4 or #7) phyllo pastry layers
4 oz (119g) unsalted butter plus 1/4 teaspoon salt
1 pound baby spinach leaves
3 teaspoons dried dill
6 scallions thinly sliced
8 oz cream cheese or ricotta cheese
1 pound feta cheese
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Filling:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and beat until smooth.
Add the eggs, dill, salt, and black pepper, and beat together for a minute or two. While the mixer is running on low speed, add the spinach in a few batches. Crumble the feta chhese and add to the mixer and beat together until combined.
Assemble the Pie:
Layer 2 phyllo sheets on top of each other and drizzle each sheet with melted butter
Add 5 tablespoons of the spinach filling on top of the phyllo (spread out) and then bunch the phyllo together to form an accordion shape.
Place the accordion into a 9 by 13-inch baking pan.
Form 4 more spinach filled phyllo accordions and place them into the pan.
Brush the top with melted butter.
Use any remaining filling to make spinach pie triangles.
Bake the pie for 45 minutes - 1 hour or until golden and crisp.
Serve with tzatziki sauce. Kali Orexi!
Notes
Freezer Instructions: Assemble the pie and wrap tightly with plastic wrap. Store in the freezer up to 3 months. To bake, unwrap and bake at 350 °F until golden and crisp. About 1 hour.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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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!
Palm and Flowery Sunday/Pasta with Salmon, Sundried Tomatoes, and Olives