cheese rolls at my favorite bakery Portos Bakery (although I'm convinced they can never be identically duplicated. They are AMAZING!) Or you could use any combination of fruit filling: lemon, blueberry, raspberry, huckleberry, peach, apricot, mango . . . you get the idea.
So, I was breaking down some strawberries in my food processor, so I could freeze some strawberry puree available in the non-berry months and an idea came to me. "You could boil this down to almost a jam-like consistency and use it for a strudel." So, I immediately grabbed a pot, dumped the entire batch of puree in and put it on the stove.
I then thought I should taste it, to see if it needed sugar, and it did. Then, another brilliant thought came to me from up above and I grabbed my jar of dry thyme and added some to the strawberries. I saw the lemons on the counter and thought that would be nice too, so the juice of 1/2 lemon went in. I boiled it for about 30 minutes until it reduced by 1/2 and now I had my strawberry jam-like filling.
I apologize for not having pictures of any of this, but it was all so spontaneous, I didn't think to go unhook my camera from the computer (I was uploading photos for my Slow-Cooker Chili). I was just going where inspiration took me.
I think I have the amounts figured out, so I'll post the recipe at the end.
This strudel is a cinch because of one glorious invention - store bought puff pastry.
With the puff pastry and Strawberry Thyme "jam" ready, all that's left to prepare is the cheese filling and it couldn't be simpler (or it could, but it wouldn't be as tasty). This will only take a couple of minutes to whip together. This is based on a recipe on Allrecipes, called Cheese Filling (very appropriately named, right?).
It makes A LOT of filling. You could half the recipe and still have some left over, after making two strudels - if you made the fruit and cheese version. If you only do a cheese strudel you won't have as much leftover. Don't worry, though. It is a nice filling for cupcakes (just put a dollop in each cupcake before baking. Or you could spread it on top of brownie batter (and swirl with a knife) before baking to make cream cheese brownies. There are many possibilities.
Here's the full recipe - remember feel free to half this.
16 oz of cream cheese, softened.
Roll it out so that the long side is longer (as long as my rolling pin) - about a foot long.
Now, to quote miss Ree "Meanwhile, look at the mess you’ve made and cry a really good cry."
- See how much cheese filling and "jam" I have left over. It's a lot, but like I said before, there are many tasty ways to use them up.
Now cut and enjoy one . . . or three pieces.