Saturday, May 14, 2011
I don't go cuckoo bananas crazy for strudels, but I thought this Broccoli Strudel was pretty great. The filling was well seasoned and hearty. Cutting the broccoli into tiny pieces was key and helped make the dish very tender. I made a half recipe, as the original makes two rolls.
The filling was a mixture of onion, garlic, finely chopped broccoli, breadcrumbs, and cheddar. I wrapped everything in a few layers of filo dough and baked it on a cookie sheet. It was late and I wasn't feeling particularly precise, so my roll ended up looking more like a giant, browned raisin, than a tidy strudel.