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    Cream Cheese And Onion Strudel

    Source of Recipe

    Mimis: Posted by Marleah

    Recipe Introduction

    Courtesy Elinor Klivans, 125 Cookies to Bake, Nibble and Savor

    List of Ingredients

    -4 oz (1 stick) unsalted butter (but have more on hand just in case)
    -4 C (3 medium) onions, thinly sliced (use Vidalia if you can)
    -6 oz cream cheese, softened
    -1 3/4C (@ 8 oz) grated Swiss cheese*
    -1 tsp caraway seed*
    -Salt and freshly ground black pepper
    -12 sheets phyllo pastry (18 x 14 inches), defrosted if frozen


    Recipe

    Prepare the cream cheese filling:
    -Melt 1 T of butter in a medium frying pan over low-medium heat.
    -Add the onions and cook for about 15 minutes until the onions soften, stirring often.
    -Put the onions in a medium bowl and set aside to cool thoroughly.
    -Use a large spoon to mix the cream cheese, Swiss cheese, and caraway seed into the onions.
    -Add salt and pepper to taste.

    Assemble the strudel:
    -Melt the remaining 7 T of butter.
    -Stack the phyllo sheets on a work surface and cover them with plastic wrap and a damp towel.
    -Place one phyllo sheet on a work surface with the short side of the pastry facing you.
    -Brush lightly with butter.
    -Repeat the layering with 2 more phyllo sheets.
    -Top with a fourth phyllo sheet.
    -Leaving a 1” plain edge along the bottom and sides of the pastry, spoon 1/3 of the cheese filling (@ ¾ cup) in a 1 1/2 “ wide strip along the bottom edge of the top sheet of pastry.
    -Fold the sides of the pastry in to enclose the edges of the filling and roll up tightly.
    -Brush the top lightly with melted butter.
    -Place the strudel seam side down and use a sharp knife to mark 1” pieces on the top sheet of the pastry. (Use a ruler and cut lightly through the top few layers.)
    -Repeat to form 2 more strips of strudel.

    To freeze:
    -Roll each strudel strip tightly in heavy aluminum foil. Label with date and contents.
    -Freeze up to 3 months.
    -Freezes and reheats beautifully!

    To bake and serve:
    Position an oven rack in the middle of the oven and preheat to 375.
    -Unwrap as many strudel strips as you want to bake.
    -Line a baking sheet with foil.
    -Place the strudel, seam side down, on the baking sheet.
    -If baking more than 1 strip, place the strips 2 inches apart.
    -Bake until the top is golden, about 25 minutes for fresh and 30 minutes if frozen, reversing the baking sheet from front to back midway to ensure even browning.
    -Cool the strudel 10 minutes on the baking sheet.
    -VERY HOT!
    -This needs to rest so the cheese doesn’t just ooze completely out of the pastry.
    -Use a sharp knife to cut each marked piece into individual pieces.
    -Serve warm.
    -Makes @ 36 pieces of strudel



    * Last time I substituted Herbed Danish Havarti – fantastic! Different cheeses similar to Swiss will be fine. I wouldn’t use Cheddar, Colby, etc.


 

 

 


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