Broccoli Strudel
Created by Dreamer_in_Ontario on October 31, 2011
- Servings: 6
- Prep Time: 40m
- Cook Time: 45m
- Recipe #1783
Ingredients
- 1 tablespoon olive oil or butter or a combination
- 1 cup onion, minced
- 1 large bunch broccoli, finely chopped
- 1/2 tsp salt
- 1 teaspoon freshly ground black pepper, or to taste
- 2 cloves garlic, minced
- 2 cups good bread crumbs, homemade from good quality bread is best
- 2 cups cheddar cheese or Swiss cheese, grated (optional)
- 2 tablespoons lemon juice, freshly squeezed (may use more if you like)
- 10 sheets phyllo pastry (about 1/2 pound)
- 3 to 4 tablespoons olive oil (for brushing on the phyllo)
How to Make
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Step 1: Thaw wrapped phyllo if frozen (takes about 1 or 2 hours), preheat oven to 375 Fahrenheit and oil a baking sheet.
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Step 2: Heat 1 tablespoon olive oil or melt butter over medium heat in a large skillet, add onion and saute for 5 minutes.
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Step 3: Add broccoli, salt and pepper; cook, stirring for another 5 minutes.
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Step 4: Add garlic; saute until broccoli is just tender (about 5 minutes) and remove from heat.
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Step 5: Stir in breadcrumbs, cheese and lemon juice; taste and adjust seasonings.
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Step 6: Unwrap thawed phyllo sheets; take out 10 sheets; rewrap remaining sheets tightly (must be airtight) and refrigerate.
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Step 7: Cover sheets you are using with a clean damp tea towel (phyllo dries out very quickly).
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Step 8: Place one sheet of phyllo on a clean and dry surface; brush top lightly with oil; repeat until you have a pile of 5 sheets.
How to Make
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Step 9: Add half the filling to the short end of the phyllo sheets, leaving a 1/2 inch border on the sides; fold in sides and gently roll until you have a nice little log.
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Step 10: Brush with more olive oil, carefully lift pastry and place on the oiled baking sheet.
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Step 11: Repeat this procedure with the remaining 5 sheets to make a second roll and place next to the first roll on your baking sheet.
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Step 12: Bake for 25 to 30 minutes until golden and crisp.
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Step 13: Cut strudels with a serrated knife using a gentle sawing motions; serve hot or at room temperature.