Prep 15 mins
Cook 15 mins
This is absolutely delicious and a show stopper for a brunch.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1⁄2 cup shredded swiss cheese
- 2 tablespoons grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon nutmeg
- 1⁄4 lb bulk pork sausage
- 5 large beaten eggs
- 1 1⁄2 teaspoons thyme
- 1 tablespoon chopped fresh parsley
- 5 frozen phyllo pastry sheets, thawed
- 1⁄2 cup melted butter
- 1⁄4 cup dry breadcrumbs
- 1 tablespoon grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan. Blend in flour, cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg. Stir until cheeses are melted. Set aside. In medium skillet, brown sausage, drain. Stir in eggs and thyme. Cook over medium heat until eggs are just set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.
- Unroll phyllo sheets: cover with plastic wrap or towel. Brush 1 phyllo sheet with melted butter, sprinkle with bread crumbs. Fold in half lengthwise, brush with butter. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge. Fold in sides. Roll up. Place seam side down on ungreased cookie sheet.
- In small bowl, combine topping ingredients. Brush strudel with melted butter; sprinkle with topping. Repeat with remaining phyllo sheets. filling, and topping. Bake at 375 for 15 minutes or until crisp and light brown. Serves 5 -can easily double.
- Note: Strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed.
- Serves: 5.
Great recipe. I didn't change any of the ingredients in this recipe, except a slight change in the sausage. I didn't have any regular pork sausage so I used Italian sausage and it worked nicely. Loved the combination and all the flavours.
Very good!And they look impressive too. My husband loved them and my 2 year old ate it!! I doubled the recipe but it actually made 13 rolls/strudels. I also did not use as much thyme as the recipe called for. I used 2 tsp instead of 3 when doubling it. I also used half and half because I had some I needed to use up. That made it rich and a bit heavier. It was good but next time I'll stick to the recipe and use my skim milk. Total time from beginning to end was 1 hour. They take a while to assemble but not bad. Also I only baked them for 10 minutes instead of 15.