These are really good and really filling. Tasty and something impressive to fix for guests. Made for ZWT4 Family Picks for the Tastebud Tickling Travellers.
Hmmm. These were good, but I think they need some tweaking before I make them again. We think they need more sausage and less cheese sauce, I also found them really big...too much filling and not enough phyllo. We enjoyed them better when I folded the pastry in thirds (lengthwise) and used only 1/4-1/3 cup of the filling. I also couldn't see what the point of the breadcrumbs between the layers was, couldn't taste them when they were there and didn't miss them when they weren't. A neat idea though...thanks!
I did not make these but had them at a friends house for brunch with bloody marys. They melted inyour mouth- very rich so no need to eat more than one- the nutmeg added great flavor.
well this is wonderful, I love recipes using phyllo dough, since the filling needs to be pre-cooked and the sauce also needs to be cooked this is a ittle time-consuming but worth the little extra step, I used spicy Italian sausages, there was no mention of the size of baking pan to use so I use a baking sheet, thanks for sharing this recipe MamaJ!...Kitten:)
Thank you MamaJ, This was a nice breakfast strudel with lots of flavor. Buddha loves swiss cheese, for myself, I would use american cheese. I feel you could stuff them with just about anything, bacon, ham, peppers, onions, etc. I made them up like little pocket pies and I think it worked out well. Thank you for sharing!