Description
Perfect for elegant holiday entertaining, this strudel features shiitake mushrooms, Granny Smith apples, cream cheese and Brussels sprouts, all spiced and wrapped in flaky phyllo.
Ingredients
- 7 sheets Athens Phyllo Dough
- 1 Tbsp. butter
- 2 Tbsp. shallots, finely chopped
- 1 clove garlic, minced
- 2 cups shiitake mushrooms, sliced, stems removed
- 1 Granny Smith apple, peeled, cored and diced
- 1 teaspoon brandy
- 2 Tbsp. Madeira wine
- 2 oz. cream cheese, softened
- 1/4 cup sour cream
- 1 egg, lightly beaten
- 1/2 cup canned water chestnuts, diced
- 1 cup fresh Brussels sprouts, cooked and shredded
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon caraway seeds
- salt and pepper to taste
- 1/4 cup light rye bread crumbs
- 1/4 cup butter, melted
- 2 teaspoons poppy seeds
Directions
In medium saucepan over low heat, melt 1 Tbsp. 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 water chestnuts, brussels sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in bread crumbs.
To prepare large Phyllo strudel, layer 7 Phyllo sheets, brushing each with melted butter. Sprinkle each layer with poppy seeds, reserving 1/2 teaspoon to sprinkle on top of rolled strudel.
Place cooled filling at one end of Phyllo, leaving 1″ from end and 1″ from each side free of any filling. Start rolling from edge containing filling.
Once filling is enclosed, fold exposed edges in. Continue rolling to end of Phyllo stack. Place strudel roll seam side down on baking sheet.
Brush top and sides with butter. Score top into 8 equal portions. Sprinkle top with remaining poppy seeds. Bake in preheated 350°F oven for 25-30 minutes or until golden brown.
