New This Month

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

Ingredients

  • 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

Directions

  1. 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.

  2. 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.)

  3. Bake until deep golden, 20 to 25 minutes. Remove from oven, and transfer to a wire rack until cool enough to handle.

  4. 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.

Cook's Notes

Phyllo dough is very thin and quickly dries out and becomes brittle. To prevent drying, keep the unused portion completely covered with damp paper towels.

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