Recipe by LAURIE
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.
- 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 See How It's Made
- 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.