Description
This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests germany/austria, but the phyllo screams greece. Add the italian ricotta and the swiss or asiago and you see what i mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the zaar world tour 2005.
Ingredients
- Butter
- Carrot
- Garlic Cloves
- Tiny Peas
- Sweet Corn
- Salt
- Ground Black Pepper
- Ricotta Cheese
- Swiss Cheese
- Fresh Thyme
- Egg
- Phyllo Pastry Sheets
- Dry Breadcrumbs
Instructions
- Preheat oven to 375 degrees
- Heat 1 tablespoon butter in a
- Large skillet over medium heat
- Add carrots and garlic
- Cook 3 to 4 minutes or until carrots are crisp-tender
- Stir in peas, corn, salt and pepper
- Remove from heat and transfer to medium bowl
- Let stand 5 minutes
- Stir in ricotta and swiss cheeses, thyme and egg
- Mix well
- Melt remaining 1 / 3 cup butter
- Place one phyllo dough on work surface
- Lightly brush with butter
- Top with second sheet of phyllo dough
- Lightly brush with butter and sprinkle with 1 tablespoon bread crumbs
- Repeat with 3rd
- And 4 th
- Sheets of phyllo dough
- Top with fifth sheet of dough
- Brush with butter
- Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,
- Beginning with 1-1 / 2-inches in from short side and leaving 2-inch border on long sides
- Fold long sides in over filling
- Lightly brush folded edges with butter
- Starting at filled side, gently roll-up, jelly-roll style
- Lightly brush strudel with butter
- Transfer to a lightly greased jelly roll pan, seam side down
- Bake 28 to 30 minutes or until golden brown
- Cool 10 minutes before slicing with a serrated knife
- Serve warm as a side dish