Lemon Cream Cheese Strudel Recipes

LEMON CRUMB COFFEE CAKE

Steps:

• For the cake, grease and flour a 9-inch springform pan. Set aside.
• In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
• For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
• In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
• Refrigerate cake for 3 hours to allow cheesecake filling to set up.
• Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

LEMON STREUSEL CAKE

Steps:

• Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.

BLUEBERRY-CREAM CHEESE STRUDEL

Steps:

• Lets get baking!Combine flour and salt in a bowl.
• Cut in butter until dough resembles gravel.
• Drizzle a few tablespoons of water into the bowl and work together with your fingers or using a fork, adding more water as needed, until the dough comes together.
• Turn dough onto the counter. Flatten into a square, wrap in plastic wrap, and refrigerate for 30 minutes.
• Take out of fridge and roll out into a large square.
• Fold into thirds.
• Roll out.
• Repeat.
• Wrap in plastic wrap and refrigerate 30 minutes to overnight.
• Preheat oven to 400 F (205 C).
• To make filling, crack egg into a bowl and whisk.
• Add cream cheese and half of the sugar and whisk together.
• In a separate bowl, combine blueberries with remaining sugar, lemon zest, and lemon juice.
• Turn dough out onto a lightly-floured workspace.
• Roll into a 12-inch x 16-inch (30 cm x 40 cm) rectangle.
• On left and right sides of dough, cut 3-inch (7-cm) incisions through the dough every 1-inch (2.5 cm) down the side.
• Brush with melted butter.
• Spread cream cheese mixture down the long middle of the dough.
• Using a slotted spoon, top with blueberry mixture, discarding excess lemon juice.
• Cut slices in dough on either side.
• Fold dough slices in, rotating one side, then the other, to braid.
• Tuck in edges of dough and place onto a greased cookie tray.
• Brush with egg wash.
• Sprinkle with brown sugar.
• Place in the oven at 400 F (205 C) for 40 minutes or until golden.Share.

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.