My absolute favorite phyllo dish is Pastilla, a rustic, pastry type dish of shredded chicken, almonds, Ras El Hanout etc.. wrapped in a very simple, flaky phyllo dough made with flour and water.

Wild Mushroom Strudel

Strudels are one of my favorite hors d' oeuvres! I like strudel filled with seafood, mushrooms, vegetables etc.. and delicious condiments like pickled vegetables on the side.

Strudel can be cut into triangles, 'mini shaped' strudel or large strudel, sliced & served as an appetizer. 


Prep Time: 30 min

Cooking Time: 20 min

Yield: 4 portions


Ingredients

Filling 

2 Tbsp         Canola oil   

1 lb                Wild Mushrooms, brushed and sliced thinly     

3 Tbsp         Shallots, peeled & minced                                       

1 Tbsp.        Garlic, minced 

1/2 Cup       Swiss Cheese, shredded                

4 Tbsp.       Goat Cheese, optional   

1/4 tsp       Tarragon, fresh; chopped                       

1 tsp            Kosher Salt

1/4 tsp        Cayenne Pepper

                                     

1/4 lb          Olive oil or Whole butter, melted                                     

 24 ea.        Phyllo dough sheets                                   

1 Cup          Panko Breadcrumbs



How to Prepare the Strudel


Step 1


Heat the oil in a saute pan, add the shallots and garlic, cook until tender, about 4 minutes-cool.








Add the wild mushrooms and season with salt and pepper. Cook for 4 minutes, spoon into a bowl and let cool.



Place the remaining ingredients for the filling into the bowl with the cooked mushrooms and blend evenly. Taste and adjust seasonings if necessary.

Step 2

Lay out one sheet of phyllo dough (on to a sheet of parchment paper, brush with melted butter and sprinkle with 1 Tbsp panko, repeat laying out 3 more consecutive sheets of phyllo dough with the melted whole butter evenly on top of each other.

Step 3

Place 6 spoonfuls of the filling on to the phyllo and cut the dough in to 4 long rows. Fold each row from bottom to top, as you would fold a flag-place onto a sheet pan (parchment optional)


Step 4

Bake at 350°F until golden brown. 


Note: these strudel can be rolled as one large strudel, in triangles or into small, mini strudels depending on how you cut the phyllo dough.

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