 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 24 |
|
I serve this hearty entree often at dinner parties and usually keep a few extra strudels in the freezer in case company unexpectedly shows up. Ingredients:
3 cups cubed cooked chicken |
3 cups fresh broccoli florets |
3 cups fresh cauliflowerets |
3 cups finely chopped carrots |
2 cups (8 ounces) shredded cheddar cheese |
2 cups (8 ounces) shredded swiss cheese |
1 cup chopped onion |
3 eggs |
2 garlic cloves, minced |
2 tablespoons minced fresh parsley |
2 teaspoons each dried basil, tarragon and thyme |
2 teaspoons pepper |
2 tablespoons plus 1-1/2 cups butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
24 sheets phyllo dough (14 inches x 9 inches) |
1 package (15 ounces) seasoned bread crumbs |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs. Stir in the garlic, parsley, basil, tarragon, thyme and pepper. Add to chicken mixture; toss to coat.
2. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat.
3. Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; sprinkle with bread crumbs. Repeat layers five times.
4. Spread about 3-1/3 cups of filling down the center of dough to within 1 in of edges. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with butter. Place seam side down in an ungreased 15-in. x 10-in. x 1-in. baking pan.
5. Make three more strudels with remaining phyllo, butter and filling. Bake at 375° for 35-40 minutes or until golden brown. Yield: 4 strudels (6 servings each).
|
|