Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 oz Soft fresh goat cheese
- room temperature
9 oz Cream cheese
- room temperature
1/4 c Minced sun-dried tomatoes
-PLUS:
2 tb Minced sun-dried tomatoes
-(oil-packed, drained)
2 tb Minced fresh parsley
2 tb Minced fresh oregano
12 Phyllo pastry sheets; thawed
1/3 c Olive oil
1 lg Plum tomato; seeded diced
Fresh oregano sprigs

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 1/4 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 degrees. 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.

* Source: Bon Appetit magazine, September 1991. * Typed for you by
Karen Mintzias

Browse by categories