Goat Cheese, Date, and Bacon Strudels

• six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
• 3/4 stick (6 tablespoons) unsalted butter, melted
• 4 tablespoons sesame seeds, toasted lightly
• 10 ounces mild goat cheese, softened (about 1 cup)
• 26 pitted dates, cut crosswise into thirds
• 8 slices of crisp-cooked bacon, crumbled
• 2 tablespoons minced scallion

1. Preheat the oven to 400F.
2. On a work surface arrange a 20-inch-long sheet of wax paper with a long side facing you.
3. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the sesame seeds.
4. On this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo on top.
5. Spread 1/2 cup of the goat cheese along the pastry in a 1-inch strip about 2 inches above the near long side, leaving a 2-inch border at each end.
6. Arrange half the date pieces on the cheese and sprinkle them with half the bacon, half the scallion, and 2 teaspoons of the remaining sesame seeds.
7. Using the wax paper as a guide, lift the bottom 2 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly.
8. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with some of the remaining butter.
9. Make another strudel with the remaining ingredients in the same manner.
10. Bake the 2 strudels in the lower third of the oven for 15 to 20 minutes, or until they are golden, and let them cool to warm on the baking sheet on a rack.
11. The strudels may be made 1 day in advance and kept covered loosely and chilled.
12. Reheat the strudels in a preheated 357F.
13. oven for 10 minutes.
14. Serve the strudels warm, cut into 1-inch pieces with a serrated knife.

phyllo, unsalted butter, sesame seeds, goat cheese, dates, bacon, scallion

Taken from www.epicurious.com/recipes/food/views/goat-cheese-date-and-bacon-strudels-10978 (may not work)