Broccoli Strudel Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter or olive oil,
2 cup: Good bread crumbs,
1 cup: Minced onion,
2 cup: Grated cheddar, opt
1 large: Brunch broccoli, finely chop
2 tbsp: Lemon juice, more to taste
1/2 tsp: Salt,
10 each: Sheets of filo pastry,
Lots of black pepper,
3 tbsp: To 4T olive oil for filo,
2 medium: Cloves garlic, minced
Directions:
1. Preheat oven to 375. Oil a baking tray.
2. Melt butter or heat 1T olive oil in a large skillet. Add onion,
and saute for about 5 mins over medium heat.
3. Add broccoli, salt, and pepper, and cook, stirring for about 5 mor
minutes. Add garlic, and saute until the broccoli is just tender
. Remove from heat.
4. Stir in bread crumbs, cheese, and lemon juice. Taste to adjust
seasoning.
5. To assemble: Place on sheet of filo on a clean, dry countertop.
Brush the top lightly with oil, then add another sheet. Brush with
oil, then add another. Continue until you have a pile of five
leaves. Add half the filling, fold in the sides, and gently roll
until you have a nice neat little log. Brush the top with more oil,
then carefully lift the pastry, and place it on the oiled baking
sheet. Repeat this proceedure to make a second roll, and place it
next to the first one on the tray.
6. Bake 25-30 mins, until golden and exquisitely crisp. Cut with a
serrated knife, using a gentle sawing motion. Serve hot or at room
temperature.
From the New Moosewood Cookbook Shared by Lisa Greenwood
Submitted By LISA GREENWOOD On 01-22-95
Source from luhu.jp
2. Melt butter or heat 1T olive oil in a large skillet. Add onion,
and saute for about 5 mins over medium heat.
3. Add broccoli, salt, and pepper, and cook, stirring for about 5 mor
minutes. Add garlic, and saute until the broccoli is just tender
4. Stir in bread crumbs, cheese, and lemon juice. Taste to adjust
seasoning.
5. To assemble: Place on sheet of filo on a clean, dry countertop.
Brush the top lightly with oil, then add another sheet. Brush with
oil, then add another. Continue until you have a pile of five
leaves. Add half the filling, fold in the sides, and gently roll
until you have a nice neat little log. Brush the top with more oil,
then carefully lift the pastry, and place it on the oiled baking
sheet. Repeat this proceedure to make a second roll, and place it
next to the first one on the tray.
6. Bake 25-30 mins, until golden and exquisitely crisp. Cut with a
serrated knife, using a gentle sawing motion. Serve hot or at room
temperature.
From the New Moosewood Cookbook Shared by Lisa Greenwood
Submitted By LISA GREENWOOD On 01-22-95
Source from luhu.jp