RASPBERRY STRUDEL
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
RASPBERRY STREUSEL COFFEE CAKE
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR-CRANBERRY STRUDEL
Steps:
- 1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
- 2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
- 3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
- 4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
- 5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams
RASPBERRY-NUT STRUDEL
You can use other flavors of preserves for this, blueberry is really good. Cook times do not include chill time.
Provided by KittyKitty
Categories Breads
Time 1h25m
Yield 4 8-inch rolls
Number Of Ingredients 11
Steps:
- Cream butter and cream cheese at medium speed with an electric mixer; add flour, beating well. Divide dough into 4 equal portions. Wrap each in plastic wrap and chill.
- Work with 1 portion of dough at a time; keep remaining dough chilled. Sift powdered sugar lightly over work surface. Roll dough into a 12x8 inch rectangle.
- Combine raisins, preserves, walnuts, brown sugar, and coconut; spread one fourth of raisin mixture over dough. Roll up jellyroll fashion, starting at short side. Pinch seams and ends together.
- Place roll, seam side down, on an ungreased baking sheet. repeat procedure with remaining dough and filling mixture.
- Bake at 325F for 55 minutes. Combine 3/4 cup powdered sugar and water, stir until blended. Drizzle powdered sugar glaze over warm srtudels. Serve warm or at room temperature.
Nutrition Facts : Calories 1850.7, Fat 92, SaturatedFat 48.9, Cholesterol 184.4, Sodium 595.9, Carbohydrate 245.6, Fiber 7.5, Sugar 144.4, Protein 20.9
RASPBERRY WALNUT BARS
Many of my treasured recipes have come from a group of moms I used to meet with for tea and coffee when our children were small. I adapted this recipe from a friend who made it with strawberry jam. I use raspberry jam and fresh berries from my big raspberry patch.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 bars.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
PEAR AND RASPBERRY STRUDEL
Make and share this Pear and Raspberry Strudel recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to to 375ºF.
- In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
- In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
- On a piece of waxed paper, place one sheet of phyllo.
- Brush with butter, sprinkle with sugar mixture.
- Repeat with remaining sheets.
- Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
- Fold in sides and roll jelly roll fashion.
- Place on cookie sheet sprayed with cooking spray.
- Brush strudel with butter.
- Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
- Fold each strip lengthwise in half.
- Gather and roll each strip to make rosettes.
- Arrange on top of strudel.
- Bake for 50 minutes or until top is golden and fruit is tender.
- Watch it so it doesn't get too brown.
- Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
- Otherwise it will get soggy.
Nutrition Facts : Calories 262.7, Fat 2.3, SaturatedFat 0.5, Sodium 164.9, Carbohydrate 60, Fiber 7.9, Sugar 31.7, Protein 3.6
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