Artichoke Cheese Strudel Recipes

ARTICHOKE & CHEESE STRUDEL

Steps:

• Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
• add garlic, stir.
• Beat cream cheese and the cottage cheese until well mixed.
• Beat in eggs one at a time.
• Add garlic salt, parsley, tarragon & pepper.
• Beat to mix well.
• Add onions and any left over butter drippings.
• Add artichokes, parmesan & cracker crumbs, stir.
• Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
• Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
• Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
• When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

ARTICHOKE & PARMESAN STRUDEL - CHRIS ABELL RECIPE

Steps:

• 1. Simmer artichokes in lightly salted water for 3 minutes. Drain, pat dry and cut into bite size pieces. Trafer to medium bowl and cool. Add cheeses, eggs, green oinions. breadcrumbs, tarragon and mix. 2. Open filo dough on work surface. Stack 8 sheets with butter on top of each. Mound 2 cups of filling. Crisscross 3" one end of filo. Cover filling with 3" filo border, folding in ends. Roll jelly roll fashion. Brush with butter and make 2 more rolls. 3. Preheat oven to 400. Arrange rolls same side donw on baking sheets, spacing 6" apart. Brush rolls all over with butter. Bake until golden brown and knife inserted in center comes out hot. (approx 35-30min)