Holiday Vegetable Strudel
"This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄3 cup butter or 1/3 cup margarine, melted
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 3⁄4 cup chopped carrot
- 2 garlic cloves, minced
- 1⁄2 cup young tiny peas
- 1⁄2 cup sweet corn
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cup ricotta cheese
- 1⁄2 cup shredded swiss cheese or 1/2 cup asiago cheese
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 egg, slightly beaten
- 6 frozen phyllo pastry sheets, thawed
- 3 tablespoons dry breadcrumbs
directions
- Preheat oven to 375 degrees.
- Heat 1 tablespoon butter in a.
- large skillet over medium heat.
- Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
- Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
- Let stand 5 minutes.
- Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
- Melt remaining 1/3 cup butter.
- Place one phyllo dough on work surface; lightly brush with butter.
- Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
- Repeat with 3rd. and 4 th. sheets of phyllo dough.
- Top with fifth sheet of dough; brush with butter.
- Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
- beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
- Fold long sides in over filling; lightly brush folded edges with butter.
- Starting at filled side, gently roll-up, jelly-roll style.
- Lightly brush strudel with butter.
- Transfer to a lightly greased jelly roll pan, seam side down.
- Bake 28 to 30 minutes or until golden brown.
- Cool 10 minutes before slicing with a serrated knife.
- Serve warm as a side dish.
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Reviews
-
VERY good--cheeses and vegetables could be changed, if you'd prefer different--we loved it just as written. Thank you, Laurie!
RECIPE SUBMITTED BY
LAURIE
Ottawa, 52
<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
