Sun Dried Tomato & Herb Cheese Strudels
Savoury two-cheese and sun-dried tomatoes, herbed and stuffed inside crispy phyllo pastry.
Yield
60 servingsPrep
35 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
goat (chevre) cheese
soft, fresh, room temperature |
|
| 9 | ounces |
cream cheese
room temperature |
|
| ¼ | cup |
sundried tomatoes
minced |
|
| 2 | tablespoons |
sundried tomatoes
minced, oilpacked, drained |
|
| 2 | tablespoons |
parsley leaves
minced, fresh |
|
| 2 | tablespoons |
oregano
minced, fresh |
*
|
| 12 | Phyllo |
phyllo (filo) pastry sheets
thawed |
*
|
| ⅓ | cup |
olive oil
|
|
| 1 | large |
italian plum (roma) tomatoes
seeded, diced |
|
| 1 | x |
oregano sprigs
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
goat (chevre) cheese
soft, fresh, room temperature |
|
| 260.1 | ml/g |
cream cheese
room temperature |
|
| 59 | ml |
sundried tomatoes
minced |
|
| 3E+1 | ml |
sundried tomatoes
minced, oilpacked, drained |
|
| 3E+1 | ml |
parsley leaves
minced, fresh |
|
| 3E+1 | ml |
oregano
minced, fresh |
*
|
| 12 | Phyllo |
phyllo (filo) pastry sheets
thawed |
*
|
| 79 | ml |
olive oil
|
|
| 1 | large |
italian plum (roma) tomatoes
seeded, diced |
|
| 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.
