MUSHROOM, POTATO AND GOAT CHEESE STRUDEL IN SWEET PEPPER SAUCE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching.
- For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture.
- For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top.
- To assemble Preheat oven to 350 degrees.
- Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.
SWEET POTATO STRUDEL
This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.
Provided by TishT
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice the raw sweet potatoes as thinly as possible.
- Measure oil into a small bowl.
- Combine the dry ingredients in another small bowl.
- Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
- Repeat step 4 until potatoes and cheese are used up.
- Bake, covered, at 425°F for 30 minutes.
- Uncover, and bake about 20 minutes more, until browned on top.
Nutrition Facts : Calories 104, Fat 4.4, SaturatedFat 1, Cholesterol 2.9, Sodium 184.1, Carbohydrate 13.9, Fiber 2.3, Sugar 2.8, Protein 2.7
"LEFTOVER" SWEET POTATO STRUDEL
What to do with extra sweet potatoes? Make this fantastic strudel! It's simple to throw together and bakes beautifully. Using a pre-made crust means it's a cinch to make. Once baked, it's very impressive. It's filled with cinnamon and brown sugar flavors with some crunch from chopped pecans. A great way to reinvent holiday leftovers.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Other Desserts
Number Of Ingredients 8
Steps:
- Combine all ingredients (except pastry crust).
- Spread the mixture on the pastry crust.
- Gently roll.
- Place on a cookie sheet and brush top with egg wash.
- Bake at 350 degrees 30 mins or until golden brown.
- Let cool and serve alone or topped with whipped cream or ice cream.
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