Cream Cheese Strudel Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
• Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
• Gently spread the cream cheese mixture on top of the pressed crescent roll.
• Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
• Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
• Bake at 350 degrees for 30 minutes until sides turn lightly brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

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.

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.

Steps:

• Combine first 3 ingredients in processor; blend until clumps form. Gather dough into ball; flatten into square. Wrap in plastic; freeze until cold enough to roll, about 15 minutes, or refrigerate up to 1 day.
• Preheat oven to 375°F. Butter baking sheet. Cut dough crosswise in half. Roll out each piece on floured surface to 12x8-inch rectangle. Spread each with 1/4 cup jam. Top each with 1/2 cup coconut and 1/2 cup cherries. Starting at 1 long side, roll dough up jelly-roll style; seal long seam. Cut each roll crosswise into 12 pieces. Arrange pieces, cut side up, on prepared sheet. Flatten each to 1/2-inch thickness.
• Bake cookies until golden brown, about 25 minutes. Cool on rack.