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Sunday, February 27, 2011

Sunday Dinners: Broccoli and Cheddar Strudel

Broccoli and Cheddar Strudel

I ran across this Broccoli and Cheddar Strudel recipe in Rachael Ray's magazine back in 2007. It's been a hit in our family ever since. Yes, this dish is a bit more complicated than normal for a side dish, but it's worth it!


1 Tbsp. extra-virgin olive oil
6 Tbsp. unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
2 (10-ounce) packages frozen chopped broccoli, thawed
Salt and pepper
2 large eggs
16 ozs. cheddar cheese, shredded
2 tsp. Dijon mustard
10 sheets frozen phyllo dough, thawed


1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.

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