Strudel dessert with cheese and cherries
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For the dough, mix the egg with the vinegar, oil, salt and warm water. Add the flour, kneading lightly. The dough should be neither soft nor too hard.
Spread the dough as much as we can and spread the soft butter over it, then roll it and let it cool for at least an hour.
We mix sweet cheese with egg, vanilla sugar and sugar, according to taste. I did not specify the quantities because they can be put according to everyone's preference. I made four rolls, two with cheese only and two with cheese and cherries.
Remove the dough from the cold and divide it into four. We spread each piece in turn.
I made four different rolls. On the first one I spread the cheese on the whole surface, then I rolled it.
On the second roll I put the cheese on one side, then I rolled.
On the third roll I distributed the cheese and then cherries on the whole flat surface, then I rolled.
On the fourth roll I placed the cheese on one side, rolled once, then placed the cherries and rolled to the end.
I placed all four rolls in a tray with baking paper, portioned them and put the tray in the hot oven for 35-40 minutes.
After they have browned slightly, take the tray out of the oven and let them cool.
We serve them powdered with powdered sugar. Wonderful. I can't wait to do them again.
Dessert strudel with cheese and cherries - Recipes
STRUDEL WITH COW CHEESE
Raw materials (gross quantity for 10 servings): flour 0.350 kg butter 0.100 kg oil 0.050 kg salt 0.010 kg
for the filling: cottage cheese 0.600 kg sugar 0.100 kg eggs 0.100 kg semolina 0.075 kg lemon zest 0.015 kg vanillin 0.00025 kg or vanilla sugar 0.010kg sugar flour 0.025 kg.
Weight for one serving of finished product: 120 g.
The flour is sifted. The eggs are washed, disinfected and passed through a stream of cold water.
Knead the flour (325 g) with butter, water (about 150 ml) and salt to obtain a homogeneous crust of suitable consistency. The coca is left to rest for 20 minutes on a tablecloth sprinkled with flour. Spread a thin sheet and let it dry for 5-10 minutes. Cow's cheese is mixed with sugar, eggs, semolina, vanilla or vanilla sugar and lemon zest. Sprinkle the sheet with 25 g of oil, place the cheese filling at one of the edges of the sheet, lengthwise, bend the edges of the sheet inside and roll. Place in a pan greased with oil. Bake in the oven at moderate temperature. The baked strudel is powdered with powdered sugar and portioned.
Presentation and serving
The preparation is presented on a plate or saucer. Serve hot or cold.
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The kitchen of our house
At B's request, today I made strudel, and according to my appetite I made it with cherries and it turned out very good, sour and very little sweet.
350g flour 000
1 tablespoon honey (20g)
1/2 teaspoon cinnamon
1/2 teaspoon salt
200ml milk (or water)
20g melted butter (or 1 tablespoon oil)
500g pitted cherries
OR 1 large jar (720g) cherry compote
100ml cherry juice
10g food starch
100g almond flakes
1 tablespoon powdered sugar
Fresh cherries are washed, drained and pitted. Sprinkle sugar on top and set aside to form juice.
Put the flour in a bowl, along with honey, cinnamon and salt.
Add warm milk (water) and melted butter (oil). Knead a soft and elastic dough, which is refrigerated for 30 minutes.
The juice collected from the cherries is boiled with a spoonful of sugar. If not enough juice has been collected, make up with compote syrup or cherry syrup mixed with water.
The starch is dissolved in 2 tablespoons of cherry juice, while the rest of the juice is boiled in a kettle.
When the juice starts to boil, remove the kettle from the heat, add the dissolved starch and mix quickly with a small whisk or fork, so as not to form lumps.
Put it back on the fire and bring it back to the boil, stirring constantly until it thickens.
Pour the juice hot over the cherries, mix with it.
The dough taken out of the fridge is divided into 4 pieces.
Each piece is spread on a floured table or on a floured kitchen towel. Until the sheet becomes thin, it turns from side to side, sprinkling the flour underneath, so that it does not stick.
The obtained sheets are cut at the edges, in order to give it a rectangular shape.
The sheet is divided into two halves, resulting in dough for 2 strudels. In the end, 8 strudels are obtained.
Put two rows of cherries on each piece of dough, and grease the edges of the dough with melted butter / water (to stick when the strudel is formed).
The cherries are wrapped in dough, taking care that the overlapping portions of dough have been previously greased with butter / water.
Press the edges well with your fingers.
Repeat the operation with all 8 strudels.
The strudels are transferred to the tray covered with baking paper.
Grease with melted butter (I used water) and sprinkle with peeled almond flakes.
Bake for 25 minutes in the preheated oven, over medium heat (180C).
During baking it is very possible that the cherry juice comes out of the strudels, if the dough has not been glued well. In this case, after baking, it is recommended that the strudels be transferred immediately to a wire rack, so that they do not stick to the tray.
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Spread a sheet of pie on the board, grease with 1 tablespoon of oil, I greased them with egg, put another sheet on top, grease until we overlap 3 sheets. Place the cherry jam on the entire pie sheet, roll it and place the roll in a pan greased with oil.
Continue with the rest of the sheets, placing the rolls next to each other not too crowded. Finally, grease the rolls with egg and sprinkle with a little sugar for color. Bake for 20 minutes, until lightly browned, over medium heat.
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Rub the soft butter with the flour and salt until you get a pile of crumbs. Make a hole in the middle and put eggs and cold water and then knead well for 2 minutes and leave in the fridge for 30-40 minutes.
Meanwhile, the cherries are cleaned of seeds, sugar is poured over them (between 150-300g) until we get the taste we want and let it drain for about 30-40 minutes. At the end we can squeeze them with our hands, taking care not to make them porridge :)
From the dough in the fridge, spread a long sheet over which 1-2 tablespoons of semolina are uniformly powdered in order to protect the dough from the juice that the cherries will leave during baking. Place the cherries evenly over the semolina, which we will powder with 2 sachets of vanilla sugar.
Roll out the dough, place in a pan greased with butter and bake for 30 minutes over medium heat. When it has cooled, powder it with powdered sugar.
Cheese and cherry pie
If you haven't tested the cheese and cherry pie yet, it's time to do it.
The combination of sweet cow's cheese and sour cherries is great !! What's more, the preparation time is relatively short because pie sheets are used and no dough should be prepared at home.
As you can see, the recipe has been on the site for a very long time, since then and until now I have done it many times so I edited the recipe and updated the final pictures.
Two other recipes in which I used combinations of fruit and sweet cheese can be found below by clicking on the title on the images
- Strudel with cheese and strawberries
- Wheat with cheese and pears
Cheese and cherry pie & # 8211 Ingredients
- 35/23 cm tray
- 600 g sweet cottage cheese
- 150 g sugar
- 3 eggs
- 3 tablespoons fine semolina
- a sachet of vanilla sugar
- a teaspoon of lemon peel
- a pinch of salt
- 700 g pitted cherries - fresh or from the freezer
- 100 g of sugar
- 3 tablespoons breadcrumbs
- a sachet of vanilla sugar
For sour cream sauce
- 250 ml sweet cream
- 2 tablespoons sugar
- 1 or
- vanilla sugar
- a pinch of salt
100 ml of mineral water
- a pack of pie sheets (400 g)
- 100 g melted butter for greasing
- sahar vanilla powder
How to prepare homemade pie
First we prepare the cheese filling and the cherry filling.
Well drained cheese is mixed with salt, eggs, sugar, semolina, vanilla and lemon peel. Mix until you get a homogeneous and firm composition.
The cherries after they have been removed or after they have been removed from the freezer are put in a sieve and left until all the juice has drained.
Add sugar, breadcrumbs and vanilla.
At the end of a sheet of pie greased with butter, place a row of cheese, leaving the edges free about 2-3 cm. Fold the ends and roll forming a roll the size of the tray in which the pie is placed.
The same is done with the roll of pie in which the cherry filling is placed.
The two rolls formed are placed on a third sheet of pie greased with a little butter and rolled. Place in a tray lined with baking paper.
Do this until the tray is full.
The pie thus formed is placed in the preheated oven at 180 degrees C for 15 min.
How to prepare sour cream sauce
During this time, the sour cream sauce is prepared as follows: the sour cream is beaten well with sugar, egg, flavors and mineral water.
After the pie has been in the oven for 20 minutes, remove and add the sour cream sauce on top and put it back in the oven for another 30 minutes or until the pie is browned.
The pie with cheese and cherries is removed, left to cool then portioned and powdered with vanilla powdered sugar !!
Good appetite !!
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Stir lightly,fresh cottage cheese with sugar, eggs, vanilla sugar (do not mix vigorously, because it softens the composition too much).
It adds raisins, which were previously kept soaked in scented water with a few drops of vanilla or rum.
Add 1-2 tablespoons of breadcrumbs (if it seems too soft).
Leave the composition to cool while preparing the strudel sheets.
How to prepare strudel sheets
We mix all the ingredients in a bowl, we get one dough softer.
We turn the crust on the counter sprinkled with flour and knead for 2 minutes. The crust does not have to be hard, because while we spread we will use the flour and it will harden along the way. thin sheet and it will break.
Because in the end the strudel sheets reach large sizes, to make it easier for us, we divide dough in 2 and spread 2 sheets.
Sprinkle the flour on the counter again and spread the crust with a long rolling pin.
Unfold the crust, sprinkle the flour on both the worktop and the crust and spread again.
We repeat this operation 15-20 times, for each sheet, until the sheet becomes very thin and very large (it should reach a diameter of about 80 cm).
When it is quite thin and we stop stretching, we take care to unfold the sheet strudel over a large sheet of paper (90 & # 21590). This paper will help us to run easily and perfectly strudel.
Sprinkle the sheet with oil strudel open and distribute 1/2 of the amount of cheese. Cheese it does not have to cover the sheet in a uniform layer (small weights will be distributed with a spoon, there will be empty spaces, but by rolling it will be uniform).
We bend one side of the strudel sheet a little, then with the help of the paper underneath, we roll the strudel.
Cut pieces of strudel to the desired size (12-15 cm) and place them in a pan greased with butter or oil.
We repeat the same operations with the second sheet.
A standard oven tray filled with should come out strudel.
At the end, sprinkle the strudels in the pan with oil and cook for about 40-50 minutes.
They are ready when they have browned nicely on the surface and come off the tray
In the kitchen with Mimi
Wanting to make a quick dessert, I used what I had in the fridge and something very good came out.
-pie pie (purchased)
-fresh cheese (about 500g)
-250g fruit yogurt
-sugar for pleasure
-3 eggs (2 for the filling, one for the top)
-oil for greasing
-a few tablespoons of milk
The cheese is mixed with yogurt, sugar and the two eggs.
Take a sheet of pie, grease it with oil, put another sheet on it, grease it with oil, put the filling and roll it. Put the strudes in the tray and grease them with a little oil on top.
Put the tray in the oven for 15 minutes, remove and grease the strudels with a mixture of egg and milk and put them back in the oven.