Saw this recipe recently while reading the May 2012 copy of Food Network Magazine and just knew I had to try it. It looked amazing...and it used a product that I had never tried before...silken tofu. I like tofu, it's alright...mostly it ends up tasting like whatever it is cooked with. However, I've never used it in a sweet dish before so I was a little curious about how this works.
Hmm...mine didn't look quite that perfect...where's my food stage-er?!
Honestly, as soon as you mix it with the cream cheese and powdered sugar, it tastes like yogurt! This recipe is amazing, it was a total hit and everyone who tried it said it was amazing. Best part, it tastes like a decadent danish or...strudel, and it's not as fattening. The tofu allows the flavor of the cream cheese to come through without it being so sinful. Plus it makes it really light and creamy...
Yup, that's all there is!
The tofu before it is made all creamy and smooth.
Awesome, isn't it?! It looks so different!
All the other "stuff" added in there...
This is what you will end up with...be brave and taste it, I promise it's just like vanilla yogurt.
First layer of phyllo dough.
Brush on 1 Tbsp. butter and sprinkle on 1 Tbsp. graham cracker crumbs.
Pour your tofu mixture onto your dough.
Spread out your tofu mixture.
Be sure to leave room so that your filling doesn't all fall out when you roll it up.
Sprinkle on the raspberries.
Spread the last of the butter and graham cracker crumbs over the top.
Bake for 18 minutes, rotating halfway through.
Crispy and flaky!!
Recipe from May 2012 Food Network Magazine
6 ounces firm silken tofu, room temperature
1 1/2 cups powdered sugar
3 ounces cream cheese, room temperature
2 Tbsp. flour
1 1/2 tsp. vanilla
5 sheets frozen phyllo dough, thawed
5-6 Tbsp. butter, salted or unsalted, melted
6 Tbsp. graham cracker crumbs
1 cup fresh raspberries
Preheat oven to 425F.
Blend tofu in a food processor or blender until smooth and creamy. Add in the powdered sugar, cream cheese, flour and vanilla. Puree until smooth and well incorporated, it will look a bit like yogurt. (And taste like it too!)
Meanwhile, place thawed phyllo dough on a flat surface and cover with a slightly damp towel so that it doesn't dry out. Begin forming the crust on a piece of parchment paper slightly larger than the phyllo dough. Place the first layer of dough down on the parchment paper, spread 1 Tbsp. of butter and 1 Tbsp. of graham cracker crumbs out evenly. Top with another layer of phyllo dough, 1 Tbsp. butter and 1 Tbsp. graham cracker crumbs. Continue until all 5 layers are complete. Reserve the remaining Tbsp. butter and Tbsp. graham cracker crumbs for later.
When the tofu mixture is completely blended and smooth and the dough is ready, pour tofu mixture over the dough, leaving one inch of room on each of the long ends and 2 inches on the short ends. Sprinkle the raspberries on evenly. Roll up the dough, starting on one of the long ends, careful to not let the dough break or the filling run out. Place seem side down on the parchment paper.
Carefully place parchment paper on a baking sheet and top with remaining butter and graham cracker crumbs. Bake for 18 minutes or until golden brown and flaky, rotating the pan halfway through to avoid hot spots. Slide strudel off of the baking sheet and onto a cutting board or counter to cool for at least an hour before cutting. Cut into 8-10 pieces and enjoy!