ASPARAGUS STRUDEL
Celebrate the arrival of spring by serving this delightful strudel for Easter brunch. Watch the savory slices disappear from the table!
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h5m
Yield 4 strudels 8 slices each.
Number Of Ingredients 13
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender. , In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne., Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter. Repeat layers seven times. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges. Fold long sides 1 in. over filling. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet. , Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.,
Nutrition Facts : Calories 337 calories, Fat 26g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 303mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
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