Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of Šar cheese, grated
- 2 leeks, thinly sliced
- 1/4 cup of butter, melted
- 1/4 cup of olive oil
- 1/4 cup of breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until they are soft and translucent, about 10 minutes. Season with salt and pepper to taste.
3. Add the grated Šar cheese to the skillet and stir until it is melted and well combined with the leeks.
4. On a clean surface, lay out a sheet of phyllo dough and brush it with melted butter. Sprinkle breadcrumbs over the buttered phyllo sheet.
5. Add another sheet of phyllo dough on top of the first one and repeat the process until you have 5-6 layers of phyllo dough.
6. Spread the cheese and leek mixture over the top layer of phyllo dough, leaving about an inch of space around the edges.
7. Roll the phyllo dough tightly around the cheese and leek filling, tucking in the edges as you go.
8. Place the strudel on a baking sheet and brush the top with melted butter.
9. Bake in the preheated oven for 25-30 minutes, or until the phyllo dough is golden brown and crispy.
10. Let the strudel cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 25g
Protein: 8g
Substitutions for ingredients:
- Feta cheese can be substituted for Šar cheese.
- Spinach can be substituted for leeks.
Variations:
- Add chopped walnuts or pine nuts to the cheese and leek mixture for added crunch.
- Add diced ham or bacon to the cheese and leek mixture for a meaty version.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Use a sharp knife to slice the strudel for clean, even slices.
Storage instructions:
Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover strudel in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
Sprinkle the top of the strudel with a little extra grated cheese before baking for a cheesy crust.
Pairings:
Serve the strudel with a simple green salad dressed with a lemon vinaigrette.
Suggested side dishes:
Roasted vegetables, such as carrots or Brussels sprouts, make a great side dish for this strudel.
Troubleshooting advice:
If the phyllo dough cracks or tears, simply patch it up with a little extra melted butter.
Food safety advice:
Be sure to cook the leeks until they are soft and translucent to ensure they are fully cooked and safe to eat.
Food history:
Strudel is a traditional pastry from Austria and Hungary, typically filled with sweet or savory ingredients.
Flavor profiles:
This strudel is savory and cheesy, with a hint of sweetness from the leeks.
Serving suggestions:
Serve the strudel as a main course for a vegetarian dinner, or as an appetizer for a party.
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Region: Macedonian