Cream Cheese Strudel Cookies Recipes

CREAM CHEESE STRUDEL

Steps:

• Preheat oven to 350 degrees.
• Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
• Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
• Gently spread the cream cheese mixture on top of the pressed crescent roll.
• Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
• Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
• Bake at 350 degrees for 30 minutes until sides turn lightly brown.

CREAM CHEESE STRUDEL COOKIES

Steps:

• Combine first 3 ingredients in processor; blend until clumps form. Gather dough into ball; flatten into square. Wrap in plastic; freeze until cold enough to roll, about 15 minutes, or refrigerate up to 1 day.
• Preheat oven to 375°F. Butter baking sheet. Cut dough crosswise in half. Roll out each piece on floured surface to 12x8-inch rectangle. Spread each with 1/4 cup jam. Top each with 1/2 cup coconut and 1/2 cup cherries. Starting at 1 long side, roll dough up jelly-roll style; seal long seam. Cut each roll crosswise into 12 pieces. Arrange pieces, cut side up, on prepared sheet. Flatten each to 1/2-inch thickness.
• Bake cookies until golden brown, about 25 minutes. Cool on rack.

QUICK 'N EASY STRUDEL

Steps:

• Preheat oven to 350°F
• Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
• Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
• Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
• Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
• SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.

LEMON CREAM CHEESE STRUDEL

Steps:

• Defrost filo, following the package directions.
• Zest the lemon, mince and reserve. Carefully peel the lemon, removing all of the white pith. Thinly slice the peeled lemon with care, set aside. Lemon is easier to cut if first frozen.
• Combine the cheese, yolks, sugar and extract with an electric mixer or food processor. Blend until creamy.
• Fold in raisins if desired, and zest. Refrigerate.
• Heat oven to 375. Grease a baking sheet.
• Dampen a large cotton cloth, place on work surface.
• Remove first filo (phyllo) leaf from package and place on cloth. Brush the leaf quickly with melted butter. Sprinkle with 2 tablespoons of breadcrumbs. Top with another filo leaf, butter and sprinkle with 2 tablespoons breadcrumbs.
• Repeat with 2 more filo leaves.
• Working across only the bottom half of the short end of the prepared filo, spread half of the filling on the pastry, leaving a one-inch border acress the short end and halfway up both sides.
• Lay half of the lemon slices in a row across the filling.
• Fold the border over the filling, and using the cloth as a guide, loosely roll the pastry jellyroll fashion, taking care to keep ends tucked inches.
• Place rolled strudel, seam side down, on prepared baking sheet, brush with butter. Using a sharp knife, make seven slashes just through the top layer of filo leaves dividing the strudel into 8 equal servings. Repeat entire process with remaining filo leaves and filling to make a 2nd strudel.
• Bake 50-55 minutes, or until deep golden brown. Cool on wire rack for 30 minutes.
• Sprinkle with powdered sugar.