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SunDried Tomato + Herb Cheese Strudel Ap




Source of Recipe


link


Recipe Link: http://www.recipesource.com/munchies/appetizers/cheese/01/rec0112.html

List of Ingredients




SunDried Tomato + Herb Cheese Strudel Appetizers

9 oz Soft fresh goat cheese - room temperature
9 oz Cream cheese - room temperature
1/4 c minced sun-dried tomatoes, PLUS
...2 Tbsp minced sun-dried tomatoes,
...(oil-packed, drained)
2 Tbsp Minced fresh parsley
2 Tbsp Minced fresh oregano
12 Phyllo pastry sheets -- thawed
1/3 c Olive oil
1 large plum tomato -- seeded & diced
Fresh oregano sprigs

Stir first 6 ingredients in bowl until smooth. Season filling with
pepper.
Place 1 phyllo sheet on work surface (keep remainder covered). Brush
lightly with oil and season with pepper. Top with 1 more phyllo sheet.
Brush lightly with oil and season with pepper. Repeat with 1 more sheet.
Fold stacked phyllo in half lengthwise. Brush top with oil.

Spoon 1/4 of filling in 1-inch-wide log down 1 long side of sheet,
leaving
1-inch borders. Fold each short end over filling. Brush edges with oil.
Press seam to seal. Wrap strudel tightly in plastic. Refrigerate seam
side
down. Repeat with remaining phyllo and filling, forming 4 strudels
total.
(Can be prepared 2 days ahead.)

Preheat oven to 375 degrees. Lightly oil cookie sheets. Place strudels
on
prepared sheets, seam sides down. Using serrated knife, score each
strudel
(cutting through phyllo only), making 14 diagonal cuts in each. Brush
strudels with oil. Bake until golden, about 15 minutes. Cool 10 minutes.

Cut through score lines, forming slices. Arrange cut side up on platter.
Garnish slices with tomato and oregano.
Makes 60.

Recipe