Moldavian Savory Strudels (Vertuta)

• 8 sheets phyllo dough, thawed and handled according to the instructions on the pkg.
• homemade strudel dough.
• 8 tbsp. (1 stick each) unsalted butter, melted
• 1/3 cup unflavored, fine, dry bread crumbs
• 1 recipe Feta Cheese and Potato filling (recipe to follow)
• 3 medium-size boiling potatoes, boiled, peeled, and mashed
• 1-1/2 cup grated feta cheese
• 4 tbsp. (1/2 stick each) unsalted butter, melted
• 2 tbsp. sour cream
• 2 lg. egg yolks, beaten
• 1/4 cup finely chopped fresh parsley

1. FOR THE PHYLLO DOUGH: Preheat the oven to 375F.
2. Butter a baking sheet well.
3. Stack the phyllo sheets on top of one another on the prepared baking sheet, brushing each sheet first with about 2 teaspoons of the melted butter, then sprinkling it with bread crumbs.
4. Place the filling in a compact row lengthwise down the phyllo, 2 inches from the edge.
5. Roll up like a jelly roll and tuck in the ends.
6. Turn the strudel seam side down and brush with the remaining butter.
7. FOR THE FILLING: In a bowl, combine the mashed potatoes, feta cheese, melted butter, sour cream, egg yolks, and parsley and mix well.
8. Makes enough to fill 1 strudel.
9. Bake until golden brown, about 35 minutes.
10. Let cool about 20 minutes, the slice.
11. Serves 6 to 8.
12. FOR THE WILD MUSHROOM FILLING: Rinse well the dried mushrooms.
13. Soak 1 oz.
14. imported dried wild mushrooms in 1 cup water for 2 hours.
15. Drain the mushrooms, pat dry, and chop fine.
16. Reserve the soaking liquid for another use.
17. Melt 6 Tablespoons unsalted butter in a large skillet over medium heat.
18. Add 2 pounds fresh white mushrooms, sliced, and 1 pound fresh wild mushrooms (such as shiitake, portobello, chanterelles, sliced and dried mushrooms, and saute, stirring until they begin to throw off liquid, 5 to 7 minutes.
19. Turn the heat up high and continue to saute, stirring occasionally, until all the liquid evaporates.
20. Tun the heat down to medium and saute for another 5 minutes.
21. Stir in 1/3 cup dry vermoth, turn the heat up to high, and let boil for 5 minutes.
22. Remove from the heat and stir in 1/2 cup sour cream, 1/3 cup unflavored, fine, dry bread crumbs, 1/4 cup snipped fresh chives, 1/4 tsp.
23. freshly grated nutmeg, salt and freshly ground black pepper, to taste.
24. Allow the filling to cool before filling the strudel.
25. Makes enough to fill 1 strudel.

phyllo, unsalted butter, unflavored, filling, boiling potatoes, feta cheese, unsalted butter, sour cream, egg yolks, fresh parsley

Taken from www.foodgeeks.com/recipes/19936 (may not work)