Description
This surprisingly simple, seasonal fall recipe is from chef james smith of the compliments culinary centre at george brown chef school in toronto, canada. I haven't tried it yet, but i thought it would make a lovely appetizer or vegetarian main dish. Don't forget to take the phyllo out of the freezer the night before!
Ingredients
- Vegetable Oil
- Sweet Potato
- Mushrooms
- Onion
- Dried Thyme Leaves
- Garlic Cloves
- Arugula
- Salt
- Ground Pepper
- Phyllo Pastry Sheets
- Butter
- Cheddar Cheese
Instructions
- Preheat oven to 400f
- In a saucepan of boiling salted water, cook sweet potato until tender, about 12 minute drain and set aside
- Meanwhile, heat oil in a skillet over medium-high heat
- Add mushrooms, onions and thyme and saut until onions have begun to caramelize, about 10 minute add garlic and cook for 2 minute stir in sweet potatoes, arugula, salt and pepper
- Set aside to cool
- Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter
- Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches of pastry empty on each end
- Sprinkle half the cheese over filling
- Fold long edges over filling to create a log
- Fold ends underneath to seal package
- Place on a parchment paper-lined baking sheet
- Repeat with remaining phyllo, filling and cheese
- Brush tops with remaining butter
- Bake until golden and crisp, about 20 minute cut each strudel into 4 pieces