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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This strudel is a wonderful appetizer, but can be used for a great brunch when accompanied by a salad. It will also please your vegetarian friends. Ingredients:
for filling |
1 tbl. olive oil |
1 large onion, thinly sliced |
1 large leek, scrupulously cleaned and chopped (tender parts only) |
6 cups sliced mushrooms (use any type you like or have) |
2 cloves garlic, minced |
1/2 tsp dried tyme |
1/2 cup dry sherry |
1 1/2 cups shredded swiss cheese (any kind) |
1/4 cup fresh grated parmesan cheese |
1 1/2 cup fresh bread crumbs |
for strudel |
1 tbl. canola oil. |
1 tbl. unsalted butter |
5 sheets phyllo dough |
1/2 cup fresh bread crumbs |
Directions:
1. Make filling:
2. Heat oil in a large saute pan over medium-high heat.
3. Add the onion, leek, mushroom, garlic and tyme.
4. Cook for 5 minutes stirring often.
5. Add the sherry and cook until all the liquid evaporates
6. Cool 15 minutes and then stir in both cheeses.
7. Assemble:
8. Preheat oven to 400 degrees.
9. Line a baking pan with parchment paper, set aside.
10. Combine oil and butter in a microwavable cup and microwave 25 seconds or until melted, set aside.
11. Stach the phyllo near you covered by a damp (not wet) towel.
12. Lay one sheet of phyllo down on a clean kitchen towel and brush with the melted butter and oil.
13. Repeat process until you have all 5 sheets brushed and staked on each other (you should have a little butter mixture left over).
14. Sprinkle bread crumbs down center of the top phyllo sheet.
15. Place filling down the center of the phyllo about 4 wide.
16. Lift up the edges of the towel and roll the phyllo dough over the strudel filling.
17. Place seam side down on the prepared baking pan.
18. Brush the top of the strudel with the remaining butter mixture.
19. Bake for 35 minutes or until golden brown.
20. Cool the strudel before cutting into 2 thick slices and serve.
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