Broccoli and Cheddar Strudel

November 2007
Broccoli and Cheddar Strudel

by 15 people

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Makes: 4 servings

Prep: 30 mins

Cook: 35 mins

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 6 tablespoons unsalted butter
  • 2 leeks (white and light green parts only), thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 10 ounce packages  frozen chopped broccoli, thawed
  • Salt and pepper
  • 2 large eggs
  • 16 ounces cheddar cheese, shredded (4 cups)
  • 2 teaspoons Dijon mustard
  • 10 ounce sheet  phyllo dough, thawed
Directions
  1. Preheat the oven to 375 degrees . Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.
  2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.
  3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.
  4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.
Tip Waste not:
  • Toss the dark green parts of leeks into any broth-based soup during cooking for extra flavor--remove and discard the leeks before serving.
Tip How-to/Leeks:
  • Cut off the root end and the tough green top.
  • Halve the white part lengthwise
  • Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.
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