Ingredients with Measurements:
- 1 package of phyllo dough (12 sheets)
- 1/2 cup unsalted butter, melted
- 1 pound Montafoner Sauerkäse cheese, grated
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the grated Montafoner Sauerkäse cheese, chopped chives, parsley, and dill. Season with salt and pepper to taste.
3. Lay out one sheet of phyllo dough on a clean work surface. Brush the entire sheet with melted butter.
4. Place another sheet of phyllo dough on top of the first sheet and brush with melted butter. Repeat until all 12 sheets of phyllo dough have been layered and brushed with butter.
5. Spoon the cheese mixture onto the phyllo dough, leaving a 1-inch border around the edges.
6. Fold the edges of the phyllo dough over the cheese mixture and roll the strudel into a log shape.
7. Place the strudel onto the prepared baking sheet and brush with the beaten egg.
8. Bake for 25-30 minutes or until the strudel is golden brown.
9. Let the strudel cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 18g
Cholesterol: 115mg
Sodium: 700mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 1g
Protein: 15g
Substitutions for ingredients:
- Montafoner Sauerkäse cheese can be substituted with any sharp, tangy cheese such as feta or goat cheese.
- Chives, parsley, and dill can be substituted with any fresh herbs of your choice.
Variations:
- Add cooked bacon or ham to the cheese mixture for a meaty twist.
- Substitute the cheese mixture with a sweet filling such as apple and cinnamon for a dessert strudel.
Tips and tricks:
- Be sure to brush each sheet 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 any leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the strudel, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the strudel on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs such as chives, parsley, and dill.
Pairings:
- Serve the strudel with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it up with a little melted butter and continue layering.
Food safety advice:
- Be sure to store any leftover strudel in the refrigerator to prevent spoilage.
Food history:
- Montafoner Sauerkäse cheese is a traditional cheese from the Montafon region of Austria.
Flavor profiles:
- Tangy, sharp, and herbaceous.
Serving suggestions:
- Serve the strudel as a main dish for lunch or dinner.
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Region: Austrian