FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Breakfast page 1 >  Cranberry Apple Cheese Strudel

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

CRANBERRY APPLE CHEESE STRUDELcranberry cheese strudel

Makes two strudels for 12-16 servings

Ingredients
• 6 cups sliced tart apples
• 1 can whole berry cranberry sauce
• 3/4 cup ground almonds or filberts (hazelnuts)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon grated lemon zest
• 1 cup trans-fat-free margarine, melted
• 1 cup fine dry breadcrumbs
• 1/2 (16-ounce) package frozen fillo dough, thawed
• 1 (8-ounce) package Cabot 75% Reduced Fat Cheddar, very thinly sliced


Directions
1.
Preheat oven to 400°F. Lightly grease baking sheet and set aside.

2. In large bowl, combine apples, cranberry sauce, almonds or filberts, sugar, cinnamon and lemon zest; set aside.

3. In medium skillet over medium heat, combine 1/4 cup of melted margarine and breadcrumbs; cook, stirring, until breadcrumbs are lightly browned; transfer to plate to cool.

4. To make first strudel, place sheet of fillo on kitchen towel and brush with some of remaining melted margarine. Top with 4 more sheets of fillo, brushing each with more margarine.

5. Sprinkle 6 tablespoons of breadcrumbs evenly over layered fillo. Top with one-fourth of cheese slices.

6. Top cheese with 5 more layers of margarine-brushed fillo.

7. Two inches in from short edge of fillo, spoon half of apple mixture in 3-inch-wide strip. Top with another one-fourth of cheese slices.

8. Using towel to help, roll fillo tightly up around filling (jelly-roll style), brushing exposed bare surface of dough with additional margarine as you roll.

9. Use towel again to transfer strudel to prepared baking sheet. Brush top of strudel with more margarine and sprinkle with 2 more tablespoons breadcrumbs.

10. Repeat entire procedure to make second strudel. Transfer seam-side-down to prepared baking sheet and bake for 20 to 25 minutes, or until nicely browned. Serve warm.

Nutrition Analysis
Calories 292 , Total Fat 13g , Saturated Fat 3g , Sodium 297mg , Carbohydrates 37g , Dietary Fiber 2g , Protein 8g , Calcium 30mg 

Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

 

Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.