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Recipe: Appetizer Strudel
Similar Categories: Appetizer, Strudel
2 sheets filo dough -- * see note
Filling of choice
1/3 can butter -- melted
1 egg -- well beaten
Freshly grated Parmesan cheese -- for topping
Bring filo dough to room temperature, but do not unwrap. Prepare filling and set aside. Have butter ready. Preheat oven to 375 degrees. Butter a baking sheet. Place a large tea towel on a flat work surface. Unwrap filo dough and lay it flat. Place 1 filo sheet on towel with a long side facing you; keep other sheets covered with waxed paper topped with a dampened tea towel to prevent them from drying out. Brush filo sheet with butter, then place a second sheet on top of the first. Brush second sheet with butter. Spread filling over buttered filo sheets, leaving a 3-inch border uncovered on long side farthest from you. Fold side nearest you over filling, then lift towel and roll up dough, encasing filling. Pinch seam edges together to seal. Place roll, seam side down, on prepared baking sheet. Flatten top slightly with your palm. Cut slits through top pastry layers at intervals of about 1/2 inch; do not cut all the way through. Brush top with egg and bake until golden (25 to 30 minutes). Remove from oven and cut the rest of the way through slits to form slices.
Filling of choice
1/3 can butter -- melted
1 egg -- well beaten
Freshly grated Parmesan cheese -- for topping
Bring filo dough to room temperature, but do not unwrap. Prepare filling and set aside. Have butter ready. Preheat oven to 375 degrees. Butter a baking sheet. Place a large tea towel on a flat work surface. Unwrap filo dough and lay it flat. Place 1 filo sheet on towel with a long side facing you; keep other sheets covered with waxed paper topped with a dampened tea towel to prevent them from drying out. Brush filo sheet with butter, then place a second sheet on top of the first. Brush second sheet with butter. Spread filling over buttered filo sheets, leaving a 3-inch border uncovered on long side farthest from you. Fold side nearest you over filling, then lift towel and roll up dough, encasing filling. Pinch seam edges together to seal. Place roll, seam side down, on prepared baking sheet. Flatten top slightly with your palm. Cut slits through top pastry layers at intervals of about 1/2 inch; do not cut all the way through. Brush top with egg and bake until golden (25 to 30 minutes). Remove from oven and cut the rest of the way through slits to form slices.
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