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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COSTS OF INGREDIENTS
The prices quoted below are what I personally paid and are intended as a guide only as it depends on where you buy from, what brands you buy and so on - but the portions that I made had the following approximate costs bought from a well known supermarket.
x6 Sausages 95% pork (400g)* £1.92
Puff Pastry (Pre made one sheet) £0.85
Chopped Tinned Tomatoes (200g) £0.16
Dried Sage & onion stuffing Mix (60g) £0.21
x1 Free Range Egg £0.12
TOTAL COST £3.26
Cheesy Lasagna | VEGAN
Cheesy Lasagna | VEGAN
Follow me on Twitter @hannahvgn
Ingredients:
1 Onion
4 Garlic Cloves
Cup of Mushrooms
Cup of Courgettes
Mixed Herbs
Salt
Pepper
500g Passata
Cup of Red Lentils
300ml Vegetable Stock
2tsp Sun-Dried Tomato Paste
Cup of Soaked Cashews
1/2 Cup of Nutritional Yeast
1/2 (maybe more) Coconut Milk
Vegetable Strudel Phyllo | Vegetarian Strudel with a Sauce
Vegetable Strudel Phyllo | Vegetarian Strudel with a Sauce
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.
*The sauce recipe is on my blog
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
Make mom happy with this super easy and tasty Tomato Puff Pastry Tart
let me teach you how to make an easy and yummy tomato and pesto puff pastry tart, perfect for a Summer day, breakfast, snack or as an appetizer.
INGREDIENTS:
- 2 cups of basil leaves washed and dried
- 2 tbsp raw pistachio
- 1/2 cup of Parmigiano- Reggiano cheese
- 2 cloves of garlic
- 1/4 cup of extra virgin olive oil
- Salt and black pepper to taste
- 20-25 Cherry tomatoes
1 sheet of puff pastry
In order to achieve a crispier texture, it might be a good idea to remove some of the seeds and juice of the tomatoes.
Many thanks, and let me know if you have any questions.
#tomatopie
#tomatotart
My cousin from Italy gives us her opinion on the Olive Garden!