Artichoke Heart Strudel Recipe

• 2 can artichoke hearts, (14-oz ea.) chop
• 1/2 c. mayonnaise
• 1/2 tsp garlic salt
• 1 x egg
• 1 tsp Tabasco sauce
• 3/4 c. Parmesan cheese, grated
• 1 pkt phyllo pastry, (8 oz)
• 1 c. butter, melted Dry bread crumbs

1. In a medium-sized bowl, mix together the first six ingredients till well blended.
2. Refrigeratetill ready to use.
3. Place 1 sheet of the pastry on a work surface and brush on the butter to cover one half of the pastry.
4. Sprinkle some bread crumbs over the buttered half.
5. Fold the unbuttered half over the buttered half and repeat the procedure.
6. Working with the shorter side towards you, place 1 heaping Tbsp.
7. of the chilled filling in the center at the end and roll away from you (two rolls).
8. Then mix in both sides of the pastry towards the center.
9. (This will keep the filling from running out.)
10. Continue rolling till you get to the end, always placing the end of the pastry on the bottom.
11. Preheat oven to 350 F. Brush the pastry with more butter and place on a baking sheet.
12. Bake for 15 min or possibly till golden.
13. Let cold slightly.
14. Cut and serve.
15. YIELD: 8 TO 10 SERVINGS

hearts, mayonnaise, garlic, egg, tabasco sauce, parmesan cheese, phyllo pastry, butter

Taken from cookeatshare.com/recipes/artichoke-heart-strudel-69828 (may not work)