Strudels are one of my favorite hors d' oeuvres! I like strudel filled with seafood, mushrooms, vegetables etc.. and delicious condiments like pickled vegetables on the side.
Strudel can be cut into triangles, 'mini shaped' strudel or large strudel, sliced & served as an appetizer.
Prep Time: 30 min
Yield: 4 portions
Ingredients
Filling
2 Tbsp Canola oil
1 lb Wild Mushrooms, brushed and sliced thinly
3 Tbsp Shallots, peeled & minced
1 Tbsp. Garlic, minced
1/2 Cup Swiss Cheese, shredded
4 Tbsp. Goat Cheese, optional
1/4 tsp Tarragon, fresh; chopped
1 tsp Kosher Salt
1/4 tsp Cayenne Pepper
1/4 lb Olive oil or Whole butter, melted
24 ea. Phyllo dough sheets
1 Cup Panko Breadcrumbs
Heat the oil in a saute pan, add the shallots and garlic, cook until tender, about 4 minutes-cool.
Add the wild mushrooms and season with salt and pepper. Cook for 4 minutes, spoon into a bowl and let cool.
Place the remaining ingredients for the filling into the bowl with the cooked mushrooms and blend evenly. Taste and adjust seasonings if necessary.
Lay out one sheet of phyllo dough (on to a sheet of parchment paper, brush with melted butter and sprinkle with 1 Tbsp panko, repeat laying out 3 more consecutive sheets of phyllo dough with the melted whole butter evenly on top of each other.
Place 6 spoonfuls of the filling on to the phyllo and cut the dough in to 4 long rows. Fold each row from bottom to top, as you would fold a flag-place onto a sheet pan (parchment optional)
Bake at 350°F until golden brown.
Note: these strudel can be rolled as one large strudel, in triangles or into small, mini strudels depending on how you cut the phyllo dough.
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