Savory Italian Strudel
Doug Roese / Lakewinds Natural Foods
You might want to double this to use more of the fillo. You can freeze one in foil before baking to bake off later.
yield: serves 6-8
Ingredients:
5 sheets defrosted fillo dough
3 tablespoons butter
3 tablespoons olive oil
8 oz. sliced asiago fresca cheese
1/2 cup diced, marinated sun-dried tomatoes
1/4 cup fresh basil
1/4 teaspoon cracked pepper
2 tablespoons real parmigianno regianno
Instructions:
PREHEAT OVEN TO 425°F
1. Slice cheese about 1/8” thick. Dice small the tomatoes, and mix with minced fresh basil.
2. Place a piece of parchment paper (larger than the fillo sheets) onto countertop.
3. Melt the butter then stir in the olive oil.
4. Carefully peel one sheet of fillo, and place on parchment. Brush lightly with butter/oil. Top with second fillo sheet, repeat butter/oil, and continue till all 5 are layered.
5. In the middle, running lengthwise, spread a 3” wide row of asiago fresca out to within 2” of each end. Sprinkle with the cracked pepper.
6. Spread tomato/basil evenly over the cheese.
7. Using the parchment to help, roll up each side over the mound, then roll each end over tightly, leaving you with a nice (upside down) strudel. Turn right-side-up onto a buttered cookie sheet, brush with butter and cut a few air vents along the top.
8. Bake at 425°F for about 20-30 minutes until nicely browned and bubbling.
9. Immediately sprinkle with parmesan, then and serve. Also good at room temperature.