Rania's Recipes: Sausage And Egg Strudel & Granola And Yogurt Parfait
Thanksgiving is tomorrow and if you're looking for some last-minute dishes to make, check out these two recipes from Rania Harris!
Sausage and Egg Strudel
- 2 sheets puff pastry
- 2 tablespoons butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red bell pepper – seeded and diced
- ½ cup sweet onion - diced
- 1 cup cooked bulk sausage – drained well
- 12 eggs
- 2 tablespoons minced fresh chives
- 4 ounces cream cheese
- 2 tablespoons freshly squeezed orange juice
Egg Wash:
- 1 egg
- 1 tablespoon water
- 2 tablespoons Parmesan cheese
Directions:
Preheat oven to 400 degrees
Thaw pastry according to package directions, about 30 minutes.
Melt butter in a large nonstick skillet over medium high heat. Add potatoes and sauté 5 minutes.
Stir in bell pepper and onion; sauté 3 minutes then add cooked sausage.
In a large bowl, whisk the eggs and chives. Add eggs to the pan and scramble till set. Season with salt and pepper to taste. Remove the pan from the heat and cream cheese and orange juice. Refrigerate egg mixture for about 30 minutes, to cool completely.
Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll each piece of puff pastry lengthwise to 12X10 then transfer to a silpat (or parchment) and place each piece puff pastry on a half sheet pans. Trim pastry ~ cut off top corners and notch bottom to create flaps.
Spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle.
Fold up the flaps at both ends, then braid the strips across the filling. Repeat with pastry and remaining egg filling.
Egg Wash:
Combine the remaining egg and water; brush over top of strudels. Sprinkle with Parmesan cheese and bake 20-30 minutes, or until golden.
Let cool 5 minutes before slicing
Granola and Yogurt Parfait
- 2 ½ cups Greek Yogurt
- 2 – 4 tablespoons pure maple syrup
- Cranberry Preserves
- Granola (recipe follows)
Directions:
Whisk yogurt with maple syrup in a medium bowl – adjust the level of sweetness to your taste.
Dollop ¼ cup of maple yogurt in the bottom of each of 4 parfait glasses. Top the yogurt with about ¼ cup the granola. Add about another ¼ cup of the yogurt and top with about 2 tablespoons of cranberry preserves. Top with more yogurt and granola. Serve immediately.
Granola:
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup unsalted cashews
- ¾ cup shredded sweet coconut
- ¼ cup plus 2 tablespoons dark brown sugar
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup vegetable oil
- ½ teaspoon salt
- 1 cup raisins
- 1 cup dried cherries
- 1 cup chopped dried apricots
Directions:
Preheat oven to 250 degrees.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins, dried cherries and apricots and mix until evenly distributed.
Store in an airtight container fitted with a tight fitting lid.
