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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Found this in our local newspaper, haven't tried it yet tho. Ingredients:
2 lbs thin fresh asparagus, use only thin asparagus, as dough will break if too thick, when folding (about 2 bundles) |
1 1/4 cups butter, divided (or more) |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon garlic powder |
12 ounces whole mushrooms, cleaned, sliced |
1 bunch green onion, chopped |
2 ounces slivered almonds, toasted, divided |
4 sheets phyllo dough, thawed (#10 xtra thick) |
2 tablespoons lemon juice |
Directions:
1. Break off tough, woody ends of asparagus.
2. Cut stalks of 1 bunch into bite size pieces.
3. Leave remaining stalks whole.
4. Put veggie in shallow, microwavable dish.
5. Cover, cook 2 minutes on high.
6. Set aside.
7. Melt3/4 Celsius butter in large skillet.
8. Take from heat, add spices, mushrooms.
9. Stir, return to stove, saute til mushrooms begin to give off their juices for about 30 secs.
10. Add onions, saute 30-40 secs.
11. Add lemon juice, asparagus.
12. Reserve 2 Tbl. almonds for garnish, add remainder to to skillet w/herbs, veggies.
13. Mix, cook on very low heat til just comes to a bubble.
14. Take off heat, wait 5 minutes then taste for seasoning.
15. Heat oven to 350 degrees.
16. Melt 1/2 of remaining butter (melt more as needed)for brushing dough).
17. Line large baking pan w/foil, brush w/butter.
18. Put 2 sheets on work area, brush w/butter, covering surface.
19. Put 2 more sheets atop the buttered ones.
20. (wrap remaining dough in original container, then in saran.).
21. Refreeze if wanted.
22. Scoop filling onto dough along 1 side, leaving 2 to 3 border on side, top, bottom.
23. Begin foldingdough over filling, thenturn in the short sides as you go, to encase the filling.
24. When streudel is rolled, carefully transfer to pan, seam down.
25. Pour generous amt. butter atop dough.
26. Put pan in middle rack, bake about 20 minutes or dough turns color, slightly.
27. Take from oven, baste well w/butter from pan or from reserved.
28. Mix some of the reserved nuts w/melted butter, sprinkle atop dough.
29. Return to oven, bake 10 more minutes.
30. When nuts are browned, streudel is done.
31. Watch carefully so nuts don't burn. Put on cooling rack, baste a few more times.
32. Let rest a few minutes.
33. Lftovers may be cooled, then wrapped in saran, refrigerated, then heated in microwave.
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