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    Sun-Dried Tomato Strudels


    Source of Recipe


    (Billk54)

    List of Ingredients




    1 (3 oz) pkg. sun-dried tomatoes (not packed in oil)
    boiling water
    1 cup grated parmesan cheese
    1 (8 oz.) pkg. cream cheese, softened
    1 1/2 cups shredded mozzarella cheese
    2 tablespoons chopped garlic
    4 green onions (white and green parts), washed and chopped
    1 (1 lb) pkg. phyllo dough sheets (14x18-inches)*
    1/2 stick (1/4 cup) butter, melted

    Recipe



    Preheat oven to 350 degrees F.

    Place the sun-dried tomatoes in boiling water for at least 15 minutes to soften. Drain and coarsely chop. You will have about 1 1/2 to 1 3/4 cups of tomatoes.

    In a medium bowl, combine the tomatoes, Parmesan cheese, cream cheese, mozzarella, garlic, and green onions.

    Stack the phyllo sheets and cut into quarters. Take 3 of the quartered sheets, stack them and brush the top sheet lightly with melted butter. (When not using phyllo, keep it covered with a damp kitchen towel to keep it from drying out.)

    Place about 1 or 2 tablespoons of the cheese mixture on the phyllo. Roll, tucking in the ends and encasing the filling completely. You may encase the filling in any desired shape, such as a triangle or in a bundle, by pulling the ends up and around the filling and gently pressing them together. Place on a baking sheet and brush lightly with melted butter. Repeat with the remaining phyllo and filling.

    Bake for about 15 minutes or until golden. Remove from the oven. Cool a few minutes and serve.

    This recipe easily doubles.

    *If desired, use half sheets of phyllo to make larger portions and serve as a side dish.

    TO MAKE AHEAD:
    The strudels can be assembled a few days ahead and stored in the refrigerator covered with plastic wrap. Refresh with a little melted butter before baking.

    Makes 28 strudels

 

 

 


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