Artichoke & Cheese Strudel Recipe
Description:
Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do-ahead recipe, they freeze well. I like to use 1 6oz jar in oil and 2 6oz jars in water, or you may substitute 1 10 oz can for 2 6 oz jars. It works even if you are 2 oz short. Be sure to drain extremely well or the filling will be mushy.
Recipe Category: Cheese
Keywords: Vegetable, Canadian, Christmas, < 60 Mins, Oven, Freezer
Nutritional Information (per serving):
- Calories: 124.7
- Fat Content: 8.8g
- Saturated Fat Content: 5g
- Cholesterol Content: 41.1mg
- Sodium Content: 175.2mg
- Carbohydrate Content: 8.3g
- Fiber Content: 1.2g
- Sugar Content: 0.9g
- Protein Content: 3.6g
Servings: 30 appetizers
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Butter |
| 1 | Onion |
| 2 cloves | Garlic |
| 8 oz | Cream cheese |
| 1 cup | Cottage cheese |
| 3 | Eggs |
| 1 tbsp | Parsley |
| 1 tsp | Tarragon |
| 3/4 tsp | Pepper |
| 1 can (14 oz) | Artichokes |
| 1/2 cup | Parmesan cheese |
| 3/4 cup | Cracker crumbs |
| 15 sheets | Phyllo pastry sheets |
| 1/2 cup | Butter, melted |
Instructions:
-
Prepare Ingredients:
- Melt 1/4 cup of butter in a skillet over medium heat.
- Saute the onions until soft, ensuring they do not brown.
- Add minced garlic to the skillet and stir for about 1 minute until fragrant.
-
Prepare Filling:
- In a mixing bowl, beat together the cream cheese and cottage cheese until well mixed.
- Beat in the eggs one at a time until fully incorporated.
- Add garlic salt, parsley, tarragon, and pepper, and beat until well combined.
- Stir in the sauteed onions and any remaining butter drippings from the skillet.
- Fold in the chopped artichokes, grated Parmesan cheese, and cracker crumbs, mixing until evenly distributed.
-
Assemble Strudels:
- Preheat the oven to 350°F (175°C).
- Lay out the phyllo pastry sheets on a clean surface and brush each sheet lightly with melted butter.
- Stack 5 sheets of phyllo pastry on top of each other to form three stacks.
- Divide the prepared filling into three equal portions and spread one portion along the length of each stack, leaving a border around the edges.
- Roll up each stack tightly, tucking in the edges as you go to seal in the filling.
- Using a sharp knife, cut each roll into 10 pieces.
-
Optional: Freezing Instructions:
- If you plan to freeze the strudels, leave the cut pieces together to maintain the shape of the roll.
- Wrap each roll tightly in plastic wrap and then aluminum foil.
- Label and freeze for up to 1 month.
- When ready to bake, defrost the rolls in the refrigerator overnight before proceeding with the recipe.
-
Bake:
- Arrange the cut pieces of strudel on a lightly greased baking sheet, cut side up.
- Bake in the preheated oven for 20-30 minutes or until the strudels are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Serve the artichoke and cheese strudels warm as a delightful appetizer for your next gathering. Your guests will be impressed by the delicious flavors and flaky pastry! Enjoy 😊🍽️
