Press "Enter" to skip to content

Sun Dried Tomato and Cheese Strudels

0

These strudels are quick to make and are versatile: cut in small squares for hors d’oeuvres with cocktails before dinner, or cut in slices to serve with a simple green salad for a light lunch. If you can’t find the Alouette garlic and herb cheese spread, Boursin cheese, herb goat cheese, or garlic and chive cream cheese would be similar alternatives to try.

Sun Dried Tomato and Cheese Strudels

Makes 4 strudels

Ingredients

1 medium sweet onion, diced
2 cloves garlic, chopped
1/2 cup sun dried tomatoes, chopped
1 package Alouette garlic and herb cheese spread
1/2 cup mascarpone cheese or cream cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 package fillo dough
1/2 stick butter, melted
1 large egg, beaten and thinned with a little water
Olive oil
Salt and pepper, to taste

Method

Heat olive oil a large skillet. When hot, add onion and garlic, and cook until caramelized. If mixture sticks to the bottom of the pan, deglaze with a little water, broth, or white wine; scrape the pan; and continue cooking until mixture reaches a nice golden brown color. Towards the end of cooking, season with salt and pepper.

Add diced sun dried tomatoes, Alouette cheese, mascarpone or cream cheese, mozzarella, and Parmesan. Stir until combined and the cheese melts. Season with salt and pepper. Set mixture aside to cool slightly while preparing the fillo dough.

Take one sheet of fillo, brush with melted butter, and add a sheet directly on top. Smooth down with your hand so the sheets are sure to stick together. Repeat layering the fillo and butter until you have four layers.

Take approximately 1/4 cup of the cheese mixture and place at the end of the fillo sheet, spreading out in a rectangle shape with 1/4 inch of space on the wedge. At this point, 1/3 of the fillo should be covered with the mixture and the other 2/3 should be uncovered. Brush the edges of the fillo with egg and fold over once, pressing the sides so they adhere together. Brush the edges again with egg and fold over again. You should have a rectangle shape pastry.

Make three shallow cuts in the center of the pastry with a sharp knife and carefully lift the pastry (using a thin, wide spatula helps with this) and place on a baking tray lined with a SilPat or parchment paper. Repeat until mixture or fillo are used up; you should end up with 3-4 strudels.

Bake at 400* F until golden brown and crisp. Cool slightly, slice, and serve.