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Sun Dried Tomato & Herb Cheese Strudels

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Sun Dried Tomato and Herb Cheese Strudels

Savoury two-cheese and sun-dried tomatoes, herbed and stuffed inside crispy phyllo pastry.

 

Yield

60 servings

Prep

35 min

Cook

20 min

Ready

90 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
9 ounces goat (chevre) cheese
soft, fresh, room temperature
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9 ounces cream cheese
room temperature
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¼ cup sundried tomatoes
minced
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2 tablespoons sundried tomatoes
minced, oilpacked, drained
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2 tablespoons parsley leaves
minced, fresh
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2 tablespoons oregano
minced, fresh
* Camera
12 Phyllo phyllo (filo) pastry sheets
thawed
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cup olive oil
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1 large italian plum (roma) tomatoes
seeded, diced
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1 x oregano sprigs
fresh
*

Ingredients

Amount Measure Ingredient Features
260.1 ml/g goat (chevre) cheese
soft, fresh, room temperature
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260.1 ml/g cream cheese
room temperature
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59 ml sundried tomatoes
minced
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3E+1 ml sundried tomatoes
minced, oilpacked, drained
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3E+1 ml parsley leaves
minced, fresh
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3E+1 ml oregano
minced, fresh
* Camera
12 Phyllo phyllo (filo) pastry sheets
thawed
* Camera
79 ml olive oil
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1 large italian plum (roma) tomatoes
seeded, diced
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1 x oregano sprigs
fresh
*

Directions

Stir first 6 ingredients in bowl until smooth.

Season filling with pepper.

Place 1 phyllo sheet on work surface (keep remainder covered).

Brush lightly with oil and season with pepper.

Top with 1 more phyllo sheet.

Brush lightly with oil and season with pepper.

Repeat with 1 more sheet.

Fold stacked phyllo in half lengthwise.

Brush top with oil.

Spoon ¼ of filling in 1 inch wide log down 1 long side of sheet, leaving 1 inch borders.

Fold each short end over filling.

Brush edges with oil.

Press seam to seal.

Wrap strudel tightly in plastic.

Refrigerate seam side down.

Repeat with remaining phyllo and filling, forming 4 strudels total.

Can be prepared 2 days ahead.

Preheat oven to 375℉ (190℃).

Lightly oil cookie sheets.

Place strudels on prepared sheets, seam sides down.

Using serrated knife, score each strudel (cutting through phyllo only), making 14 diagonal cuts in each.

Brush strudels with oil.

Bake until golden, about 15 minutes.

Cool 10 minutes.

Cut through score lines, forming slices.

Arrange cut side up on platter.

Garnish slices with tomato and oregano.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 3886% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 36mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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