Holiday Vegetable Strudel

  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon butter in a.
  3. large skillet over medium heat.
  4. Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
  5. Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
  6. Let stand 5 minutes.
  7. Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
  8. Melt remaining 1/3 cup butter.
  9. Place one phyllo dough on work surface; lightly brush with butter.
  10. Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
  11. Repeat with 3rd. and 4 th. sheets of phyllo dough.
  12. Top with fifth sheet of dough; brush with butter.
  13. Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
  14. beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
  15. Fold long sides in over filling; lightly brush folded edges with butter.
  16. Starting at filled side, gently roll-up, jelly-roll style.
  17. Lightly brush strudel with butter.
  18. Transfer to a lightly greased jelly roll pan, seam side down.
  19. Bake 28 to 30 minutes or until golden brown.
  20. Cool 10 minutes before slicing with a serrated knife.
  21. Serve warm as a side dish.

butter, butter, carrot, garlic, peas, sweet corn, salt, ground black pepper, ricotta cheese, swiss cheese, thyme, egg, frozen phyllo pastry sheets, breadcrumbs

Taken from www.food.com/recipe/holiday-vegetable-strudel-139907 (may not work)

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