With their beautiful presentation, strudels make a great appetizer/finger food. Baked until crispy and filled with herb infused filling, these are crunchy on the outside and bursting with flavor in the inside. Pretty much anything can be used as filling; just make sure that the vegetables are not too wet or else they can make the whole strudel soggy. Don't be intimidated by the use of phyllo dough. It does require a teeny bit of patience but the results are well worth it!
(makes about 9 pieces)
2-3 cloves of garlic, minced
1 TBS extra virgin olive oil
1 onion, diced
1 carrot, diced
1 yam, diced
1/2 - 1 red bell pepper, diced (optional)
Salt & pepper to taste
1 TBS balsamic vinegar
1 tsp dried thyme
1 bunch of scallions, sliced
1/2 recipe of Easy Cheezy Tofu Ricotta (optional)
1 roll of phyllo dough (Fillo Factory makes great organic ones)
*Phyllo dough must be thawed before using. I take them out from the freezer the night before and thaw them overnight in the fridge.
Extra virgin olive oil for brushing
- Sauté garlic in oil until fragrant. Add diced onion and sauté until translucent. Continue to sauté diced carrot, yam and red bell pepper (if using) in that order, each for a few minutes or until done. Season with salt, pepper, balsamic vinegar and dried thyme. Throw in scallions at the end. Set aside to cool.
- After the filling has cooled down to body temperature, add tofu ricotta (if using).
- Spread out the phyllo dough on a work surface. (Make sure you cover the phyllo with a damp towel when not using.) Take a sheet and place on a cutting board. Brush liberally with oil and place another layer of phyllo on top. Repeat the process until you have 5 to 6 layers. (No oil on the top layer.)
- Cut the sheets into thirds lengthwise. Spoon about 3 tablespoons of the filling on the bottom part, leaving some space on the sides. Roll the phyllo tightly while tucking the sides in.
- Place the strudels on an oiled baking pan. Bake them at 350°F (preheated) for 15-20 minutes until the outside looks slightly brown.