Twice-Baked Cheese Strudel
This quick and savory dish is a favorite for any appetizer buffet.
- Servings: 12
Source: Martha Stewart Living, December/January 1999/2000
- 7 sheets phyllo dough
- 1/2 cup unsalted butter (1 stick) melted
- 10 tablespoons finely grated Asiago cheese
- 12 tablespoons finely grated Parmesan cheese
- 10 tablespoons finely grated Pecorino Romano cheese
- 5 1/2 tablespoons poppy seeds, plus more for topping
Heat oven to 350 degrees. Place one sheet of phyllo on a clean surface, and brush evenly with butter. Repeat with two more sheets of phyllo. Sprinkle third layer of buttered phyllo evenly with 2 tablespoons of each cheese and 1 tablespoon poppy seeds. Add four more layers with cheeses and seeds, for a total of two layers just with butter and five layers with cheeses and seeds.
Carefully roll up the pastry and filling lengthwise so it is compact. The roll should measure 1 1/2 to 2 inches in diameter. Brush the outside of the roll with butter, and sprinkle with remaining 2 tablespoons Parmesan cheese and remaining 1/2 tablespoon poppy seeds. Cut the roll in half, and transfer to a parchment- lined baking pan. (Alternatively, wrap each half in plastic wrap, and place in freezer for up to 1 month. When ready to bake, remove plastic; bake on parchment-lined baking pan.)
Bake until deep golden, 20 to 25 minutes. Remove from oven, and transfer to a wire rack until cool enough to handle.
Using a serrated knife, carefully slice the roll into 1/2-inch-thick slices, and return to baking pan, cut-side down. Bake until golden throughout, about 10 minutes. Remove from oven, and serve warm or at room temperature.