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    You are in: Home / Recipes / Artichoke & Cheese Strudel Recipe
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    Artichoke & Cheese Strudel

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Bergy's Note:

    Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy

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    appetiz ...

    Units: US | Metric


    1. 1
      Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
    2. 2
      add garlic, stir.
    3. 3
      Beat cream cheese and the cottage cheese until well mixed.
    4. 4
      Beat in eggs one at a time.
    5. 5
      Add garlic salt, parsley, tarragon & pepper.
    6. 6
      Beat to mix well.
    7. 7
      Add onions and any left over butter drippings.
    8. 8
      Add artichokes, parmesan & cracker crumbs, stir.
    9. 9
      Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
    10. 10
      Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
    11. 11
      Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
    12. 12
      When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

    Ratings & Reviews:

    • on March 06, 2002


      Yum Yum!!!! When I made this I added some cooked flaked salmon to it. I also rolled the phyllo into triangles, they disappeared instantly!

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    • on November 24, 2003


      Followed the recipe to the letter, used fresh ingredients, drained the artichokes, what a mess. The filling ingredients was mushy and oozed out of the phyllo sheets when they were cut into pieces. I didn't want to waste the ingredients, so I baked the filling in an 8 x 8 pan hoping to use for a dip, but it was very bland. My husband, who likes nearly anything didn't even care for it. I'm glad I did a test run on it before using it at an upcoming Christmas party. Unfortunate waste of ingredients, money and time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2001

      I usually use 1 6 oz jar of artichokes in oil and two in water. Drain them well. If you can't find the small jars of artichokes in water substitute a 10 oz tin for the two 6 oz jars. Bergy

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Artichoke & Cheese Strudel

    Serving Size: 1 (1761 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 124.6
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 4.9 g
    Cholesterol 41.0 mg
    Sodium 175.1 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 1.2 g
    Sugars 0.8 g
    Protein 3.5 g

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