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Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs
Prep Time: Cook Time: Total Time:
Cream Cheese Mixture
1/2 pound cream cheese, room temperature
8 oz. goat cheese
½ cup powdered sugar
1 teaspoon vanilla
1 egg
Peaches
4 cups peaches sliced (if not in season use canned, sliced peaches, drained)
1/2 cup sugar, plus 2 tbsp
1 teaspoon vanilla
1 cup cookie dust
1/2 cup melted butter
6 sheets of filo dough
Cookie Dust
2 cups blanched almonds
1cup flour
1cup sugar
1/2 cup Amoretti cookies
Preheat oven to 375. To make cookie dust combine all ingredient in food processor and process until fine crumbs form. Keeps in refrigerator for up to 6 months.
For the cream cheese mixture place all ingredients in a medium bowl and mix with a hand mixer until light and fluffy and set aside.
In a medium mixing bowl combine peaches, sugar, vanilla, and ½ cup cookie dust. Lay out 6 large sheets of readymade filo pastry. Brush with pastry brush melted butter in between each layer and lay flat onto baking sheet and sprinkle with ½ cup cookie dust.
Spoon cream cheese mixture in a long even shape down topside of filo leaving 2 inches on top and on either side. Top with peaches and roll the filo sheets over like a jellyroll, finish with seam side down. Brush top with melted butter, cut slits at an angle with sharp knife 2 inches apart to let the steam out. Dust with 2 tablespoon of sugar. Bake strudel in middle of oven until golden brown and crisp, 25 to 30 minutes. Transfer to a rack and cool. (DO NOT HIDE) Dust with confectioner sugar and serve with vanilla or peach ice cream.
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PEACHES AND CREAM CHEESE FILO STRUDEL
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Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs
Prep Time: Cook Time: Total Time:
Cream Cheese Mixture
1/2 pound cream cheese, room temperature
8 oz. goat cheese
½ cup powdered sugar
1 teaspoon vanilla
1 egg
Peaches
4 cups peaches sliced (if not in season use canned, sliced peaches, drained)
1/2 cup sugar, plus 2 tbsp
1 teaspoon vanilla
1 cup cookie dust
1/2 cup melted butter
6 sheets of filo dough
Cookie Dust
2 cups blanched almonds
1cup flour
1cup sugar
1/2 cup Amoretti cookies
Preheat oven to 375. To make cookie dust combine all ingredient in food processor and process until fine crumbs form. Keeps in refrigerator for up to 6 months.
For the cream cheese mixture place all ingredients in a medium bowl and mix with a hand mixer until light and fluffy and set aside.
In a medium mixing bowl combine peaches, sugar, vanilla, and ½ cup cookie dust. Lay out 6 large sheets of readymade filo pastry. Brush with pastry brush melted butter in between each layer and lay flat onto baking sheet and sprinkle with ½ cup cookie dust.
Spoon cream cheese mixture in a long even shape down topside of filo leaving 2 inches on top and on either side. Top with peaches and roll the filo sheets over like a jellyroll, finish with seam side down. Brush top with melted butter, cut slits at an angle with sharp knife 2 inches apart to let the steam out. Dust with 2 tablespoon of sugar. Bake strudel in middle of oven until golden brown and crisp, 25 to 30 minutes. Transfer to a rack and cool. (DO NOT HIDE) Dust with confectioner sugar and serve with vanilla or peach ice cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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