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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I first created this recipe in Washington D.C. Then I recreated it for my newspaper column in the Sunday Mercury. It’s quite a time consuming the first time you make it, but I promise you Vegetable Strudel will become a firm favourite with your vegetarian and non vegetarian friends. You have layers of vegetables, all prepared differently and then rolled into a “roulade” with filo pastry that wows your guests when you serve it. Serves 6- 8 portions.
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00:00 Introduction
00:32 Filling Ingredients
02:30 cooking cabbage
06:17 cooking spinach
08:51 cooking mushrooms
12:47 making the sundried tomato filling
14:04 cooking the carrots
17:50 constructing the strudel
28:03 Baking the strudel
28:50 Slicing and presentation
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!
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.
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The right loaf of bread can transport you to a better place. This briny Mediterranean specialty takes us to the sunny Spanish coast. And for all of the crunch lovers out there, the recipe uses a Dutch oven to produce a crackling crust.
#Martha #Bread #Baking #Olive #Cheese #Loaf
00:00 Introduction
00:19 Dry Ingredients
1:03 Cheese and Olives
2:12 Mixing
3:07 Kneading
5:17 Baking
5:42 Finished Product
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Olive and Cheese Bread | Martha Bakes | Martha Stewart
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Going back to Chef Aziz, as he shares his recipe for a Truffle-infused Mushroom Strudel filled with the goodness of sun-dried tomato and goat cheese for an exotic treat to enjoy with the family.
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