  |
Home
Recipe Contest
Tricks of the Trade
Cooking Keys
About "You're the Chef"
Host Bios
Episodes
Schedule
Bookshelf
Food Links
Ask Chef Paul
|
 |
|
|
Appetizer
Holiday Smoked Pork, Spinach & Cheese Strudel |
 |
This recipe was featured on
"You're the Chef" episode #402.
Buy this episode from WVIA.
|
Yield: 15 hors d’oeuvre portions
Ingredients:
|
1 c. |
shredded mixed variety cheese |
|
1 c. |
Spanish onion, sliced, cooked and cooled |
|
1/2 c. |
sweet red peppers, sliced, cooked and cooled |
|
1 each |
packaged baby spinach, cooked and cooled |
|
1 lb. |
smoked sliced pork loin, cut julienne |
|
1/4 c. |
sun-dried tomatoes in oil, cut julienne |
|
1/4 c. |
golden raisins |
|
1/4 c. |
seasoned breadcrumbs |
|
1 Tbsp. |
parsley, fresh, chopped |
|
as needed |
salt |
|
as needed |
ground black pepper |
|
1 each |
package frozen phyllo dough |
|
1 c. |
extra virgin olive oil |
|
| |
Procedure:
Combine together the cheese, onions, peppers, spinach, pork, tomatoes, raisins and breadcrumbs. Taste and adjust seasoning.
Lay out the phyllo one sheet at a time on a flat surface so that the longest side is facing you. Brush it with the olive oil. Continue this process until you have four layers.
Place a 2-inch by 2-inch row of filling down the bottom third of the dough. Stop 1/2-inch from each edge. Carefully slip your fingers under each edge and roll up the phyllo dough. Brush the exposed outside edge as you roll. Place the roll on a baking sheet. This can be done up to 4 hours ahead.
Bake the strudel rolls at 375°F for about 30 minutes, until they are golden brown on the outside and they just begin to puff. Remove from the oven and allow the strudels to cool for about 5 minutes. Slice with a serrated knife and serve on a decorative platter with your favorite holiday beverage.
|
|
|
|
|
