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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
2 cups water |
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 medium leeks (white portion only), thinly sliced |
1-1/4 cups butter, divided |
2 cups (8 ounces) shredded gruyere or swiss cheese |
3 eggs, lightly beaten |
2 tablespoons lemon juice |
2 tablespoons minced fresh parsley |
1 tablespoon minced fresh mint |
1 tablespoon minced fresh dill |
1/3 cup sliced almonds, toasted |
dash cayenne pepper |
32 sheets phyllo dough, (14 inches x 9 inches) |
Directions:
1. In a large skillet, bring water to a boil.
2. Add asparagus; cover and boil for 3 minutes.
3. Drain and immediately place asparagus in ice water.
4. Drain and pat dry.
5. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender.
6. In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.
7. Melt remaining butter.
8. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out).
9. Brush with butter.
10. Repeat layers seven times.
11. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges.
12. Fold long sides 1 in. over filling.
13. Roll up jelly-roll style, starting with a short side.
14. Place seam side down on a greased baking sheet.
15. Repeat, making three more strudels.
16. Brush tops with remaining butter.
17. Bake at 350° for 40-45 minutes or until golden brown.
18. Cool for 10 minutes before slicing.
19. Yield: 4 strudels 8 slices each.
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