Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of pitted prunes, chopped
- 1 cup of ricotta cheese
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of chopped walnuts
- 1/4 cup of honey
- 1/4 cup of butter, melted
- 1/4 teaspoon of salt
Special equipment needed:
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together the chopped prunes, ricotta cheese, feta cheese, chopped walnuts, honey, and salt.
3. Lay out a sheet of phyllo dough on a clean surface and brush it with melted butter. Repeat with 4 more sheets of phyllo dough, brushing each layer with butter.
4. Spread the prune and cheese mixture evenly over the phyllo dough, leaving a 1-inch border around the edges.
5. Roll up the phyllo dough tightly, tucking in the edges as you go. Place the strudel seam-side down on a baking sheet.
6. Brush the top of the strudel with melted butter.
7. Bake the strudel for 25-30 minutes, or until golden brown.
8. Let the strudel cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 21g
Carbohydrates: 32g
Protein: 9g
Fiber: 2g
Sugar: 14g
Substitutions for ingredients:
- Instead of prunes, you can use dried apricots or figs.
- Instead of ricotta cheese, you can use cream cheese or cottage cheese.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the cheese mixture.
- Add some cooked and crumbled bacon to the cheese mixture.
- Use different types of cheese, such as cheddar or brie.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Don't overfill the strudel with the cheese mixture, or it will be difficult to roll up.
- Let the strudel cool for a few minutes before slicing, or it will be too hot to handle.
Storage instructions:
Store any leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the strudel, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the strudel into even pieces and arrange them on a platter. Garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, chopped nuts, or a drizzle of honey.
Pairings:
Serve the strudel with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with a lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the phyllo dough cracks or tears, don't worry. Just patch it up with a little bit of melted butter and continue rolling.
- If the strudel is too dry, brush it with a little bit of melted butter before serving.
Food safety advice:
Make sure to store any leftover strudel in the refrigerator and reheat it thoroughly before eating.
Food history:
Strudel is a traditional pastry from Austria and Hungary, typically filled with fruit or cheese.
Flavor profiles:
Sweet and savory, with a nutty and cheesy filling and a flaky, buttery crust.
Serving suggestions:
Serve the strudel as a main dish for lunch or dinner, or as a sweet or savory snack.
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Region: Austrian