Holiday Vegetable Strudel

Recipe by LAURIE
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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