|
MASCARPONE AND RAISIN PHYLLO STRUDEL  Ingredients
1/2 cup sugar
1/2 cup butter
4 eggs, separated
1 1/2 cups mascarpone cheese
1/2 cup ricotta cheese
1 vanilla bean, scraped and split in half lengthwise
1/4 cup dark raisins
1/2 grated orange peel
1/2 grated lemon peel
1/4 cup flour
40 sheets Athens® Fillo Dough (9" x 14"), thawed
1/2 cup butter, melted
1/2 cup almonds, ground
Vanilla sauce or ice cream, for topping
Powdered sugar to dust In large bowl, whip 2 tablespoons of sugar with butter at high speed for 5 minutes. Add egg yolks one at a time, beating after each yolk. Gently stir in cheeses. Fold in vanilla scrapings, raisins, lemon and orange peels.
In grease-free, medium bowl, with clean beaters, whip egg whites on high speed until foamy. Gradually add remaining sugar and beat until stiff peaks form. Carefully fold into cheese mixture. Carefully fold in flour. Refrigerate for 30 minutes.
To prepare rolls, use 10 sheets of fillo per roll, sprinkling ground almonds between layers. Place 1/4 cup of filling on the bottom edge of the wide end of the sheets. Roll up and place seam side down in a buttered pan. Butter top of the roll. Repeat process to make a total of 4 rolls.
Bake in preheated 350ºF oven for 10 minutes or until golden brown.
Prepare Egg Custard (recipe below). Pour custard over strudels and bake for an additional 30 to 40 minutes. Studels will absorb custard. Cool for 5 minutes after removing from oven. Dust with powdered sugar, cut strudels and serve with your favorite vanilla sauce or a scoop of vanilla ice cream.
Yield: 4 large strudels
EGG CUSTARD Ingredients
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk In small bowl, whisk together sugar, eggs and milk.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
|
|