| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Brunch |
1 |
Strudel |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 2 |
ts |
Cornstarch |
| 1 |
|
Egg white, lightly beaten |
| 1 |
ts |
Pure vanilla extract |
| 1/2 |
ts |
Grated lemon zest |
| 1 |
c |
Part-skim ricotta cheese, preferably without added gums or stabilizers |
| 1/2 |
c |
Raisins |
| 1 |
tb |
Canola oil |
| 1/2 |
tb |
Butter, melted |
| 2 |
tb |
Fine dry breadcrumbs |
| 8 |
|
Sheets phyllo dough (14×18 inches), thawed if frozen |
| 2 |
tb |
Confectioners' sugar |
INSTRUCTIONS
CHEESE FILLING
STRUDEL
Phyllo dough, low in calories and fat, is a crisp counterpoint to the
creamy cheese filling.
To make filling: In a small bowl, combine sugar, cornstarch, egg white,
vanilla and lemon zest; stir gently until well combined. With a rubber
spatula, gently fold in ricotta cheese just until combined. Gently fold in
raisins. Set aside.
To make strudel: 1. Preheat oven to 350°F. Lightly oil a large baking sheet
or coat it with nonstick cooking spray.
2. In a small bowl, combine oil and butter. Unroll phyllo onto a clean, dry
surface; cover with wax paper and then a slightly damp tea towel to prevent
the dough from drying out.
3. Lay one sheet of phyllo on the prepared baking sheet. Sprinkle with 1/2
teaspoon of the oil/butter mixture and spread it thin with a pastry brush.
(Not all the dough will be covered.) Sprinkle with 1/2 teaspoon
breadcrumbs. Repeat with 7 more sheets of phyllo, aligning each sheet over
the previous ones. Over the eighth layer, sprinkle all the remaining
breadcrumbs; reserve the remaining 1 1/2 teaspoons of the oil/butter
mixture.
4. Gently spoon the cheese filling in a long, 12-by-2-inch mound along one
long edge of the phyllo layers, leaving a 2-inch border between the mound
and the edges of the phyllo. Fold up the long edge and loosely roll up the
strudel. (Do not roll too tightly; the filling will expand during baking.)
Set the strudel seam-side down on the baking sheet. Fold and tuck the open
ends securely but not tightly beneath the roll.
5. Brush the strudel with the remaining oil/butter mixture. With a sharp
paring knife, make four short (1-inch) diagonal slashes along the top of
the strudel to allow steam to escape. Bake for 35 to 40 minutes, or until
the phyllo is golden brown. Carefully transfer the strudel to a wire rack
and let cool completely. Just before serving, dust with confectioners'
sugar.
Serve the strudel at brunch, or dress it up at dinner with a strawberry
puree.
165 Calories per serving: 5 G Protein 5.0 G Fat 25 G Carbohydrate 110 MG
Sodium 11 MG Cholestrol 1.0 G Fiber
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 24, 1998
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