Capture the flavors of fall with this appetizer strudel featuring mushrooms, apples, chestnuts and Brussels sprouts.
- 1 tablespoon butter
- 2 tablespoons shallots, finely chopped
- 1 clove minced garlic
- 2 cups shiitake mushrooms, sliced with stem removed
- 1 Granny Smith apple, peeled, cored and diced
- 1 teaspoon brandy
- 2 tablespoons Madeira wine
- 2 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 egg, lightly beaten
- 1/2 cup canned chestnuts, diced
- 1 cup fresh brussel sprouts, cooked and shredded
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon caraway seeds
- Salt and pepper to taste
- 1/4 cup light rye breadcrumbs
- 20 sheets Athens Phyllo Dough (9 x 14), thawed
- 1/4 cup butter, melted
- 2 teaspoons poppy seeds
In medium saucepan, over low heat, melt 1 tablespoon butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool.
In medium bowl, combine cream cheese, sour cream and egg. Add chestnuts, brussel sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in breadcrumbs.
Prepare large Phyllo strudel according to directions for strudels linked to the right. Sprinkle each layer with poppy seeds, reserving 1/2 teaspoon to sprinkle on top of rolled strudel. Score top of rolled strudel into 8 equal portions. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 3501/4F oven for 30 to 40 minutes or until golden brown. Excellent with grilled summer squash and zucchini