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Asparagus-leek strudel Recipe

Ingredients

How to make it

  • In a large skillet, bring water to a boil.
  • Add asparagus; cover and boil for 3 minutes.
  • Drain and immediately place asparagus in ice water.
  • Drain and pat dry.
  • In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender.
  • In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne.
  • Melt remaining butter.
  • Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out).
  • Brush with butter.
  • Repeat layers seven times.
  • Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges.
  • Fold long sides 1 in. over filling.
  • Roll up jelly-roll style, starting with a short side.
  • Place seam side down on a greased baking sheet.
  • Repeat, making three more strudels.
  • Brush tops with remaining butter.
  • Bake at 350° for 40-45 minutes or until golden brown.
  • Cool for 10 minutes before slicing.
  • Yield: 4 strudels 8 slices each.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    wow love the flavor combo's here high 5 thanks great post
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Oh, yeah! This may just be our Easter morning breakfast, midge.. Thanks and my 5.
    Lorraine
    Was this review helpful? Yes Flag

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