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Chevre Strudel




Source of Recipe


Internet


List of Ingredients




16 sheets phyllo dough (thaw 8 hours in refrigerator)
1 pound asparagus spears or fresh green beans (small uniform spears)
8 ounces chevre cheese (garlic and chive)
1/8 teaspoon salt
1/8 teaspoon pepper
4 Tablespoons unsalted butter, melted for brushing
8 slices ham, extra lean and boneless, sliced 1/8-inch thick (ham should be 1-1/2 x 3 inches)


Recipe



Thaw phyllo overnight in the refrigerator, along with the garlic and chive cheese.

Peel asparagus or prep beans and cut to 4-inch lengths. Blanch in boiling water for 2-1/2 minutes. Drain quickly and plunge into cold water to stop cooking. Mix cheese with egg, salt, and pepper. Melt butter.

Unwrap phyllo dough and cover with a clean damp dish towel. Gently brush the top sheet with melted butter, then fold the top two sheets in half width-wise. Lay folded dough lengthwise in front of you. Brush dough gently with butter. Lay one piece of ham on buttered dough about two inches up from the end nearest you. Spread one heaping Tablespoon of cheese mixture on ham. Lay 4 pieces of asparagus or beans on top of cheese. Roll phyllo over mixture and one time away from you; brush with butter. Fold in sides, brush with butter, and roll the rest of the way. Brush seams and top with butter and place on mesh wire rack, seam side down.

Bake on mesh wire rack, on a parchment-lined sheet pan at 425 degrees for 10 to 15 minutes until brown and heated through. Cut in two with serrated knife and angle on serving plate.