These versatile pastries with a light, flaky crust can take on a sweet or savory filling.
- 16 sheets Athens Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 3 1/2 cups savory or sweet filling
Preheat the oven to 350ºF. Lay a sheet of phyllo dough on the work surface. Spray phyllo generously with cooking spray. Repeat with 7 more sheets of phyllo.
Spread one and three quarters cup of savory or sweet filling along the short side of the phyllo.
Roll the phyllo up over the filling. Fold the left and right end over 1 inch and then roll to the end of the phyllo to form a strudel. Repeat with the other phyllo set and the remaining filling.
Place the strudel on an ungreased baking sheet seam-side down. Score into four pieces. Lightly spray the strudel. Repeat to create a second strudel.
Bake the strudels for about 15 minutes or until golden and crisp.
Remove strudels from the oven and let set for about 2 minutes. Cut each strudel into four pieces. Serve immediately.
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