Broccoli Cheese Strudel
- 8 tbls butter, divided
- 1/4 c All Purpose flour
- 1/2 tsp salt
- One Eighth tsp cayenne pepper
- 1 1/4 c milk
- 4 oz Swiss cheese; shredded
- 10 oz frozen chopped broccoli, thawed & drained
- 1/2 lb Phyllo strudel leaves
- 1/4 c dried bread crumbs
- Start at least 1 1/2 hours before serving or day ahead.
Adapted from aroundmyfamilytable.com
In 2-quart saucepan over low heat, melt 4 tablespoons butter; stir in flour, salt, and cayenne pepper until blended. Gradually stir milk into mixture; cook, stirring until thickened and smooth. Stir in cheese and broccoli; cook until cheese is melted, stirring constantly. Remove from heat.
In small saucepan, melt 4 tablespoons butter. On waxed paper, overlap a few sheets of phyllo to make a 20 by 12 rectangle, brushing each sheet of phyllo with some melted butter. Sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some butter and sprinkling every other layer with 1 tablespoon bread crumbs.
Preheat oven to 375°F. Starting along a long side of phyllo, evenly spoon broccoli mixture to cover about half of rectangle. From broccoli-mixture side, roll phyllo, jelly-roll fashion. Place roll, seam side down, diagonally on large cookie sheet; brush with remaining melted butter. Bake 30 minutes or until golden.
For easier slicing, cool strudel about 30 minutes on cookie sheets on wire rack. To serve, cut strudel into 1-inch thick slices. Serve warm. (Or, to serve later, cool strudel completely on wire rack; wrap in foil; refrigerate. Just before serving, unwrap strudel and place on cookie sheet; reheat in 375° oven 15 minutes or until warm. Makes 10 first-course servings Recipe by: Good Housekeeping)
Note: Try puting the melted butter in a spray bottle. Much faster! Just watch the over-spray.