MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Strudel
 Categories: Pastries
      Yield: 12 Servings
 
      1 lb Pkg filo dough
    1/2 lb Butter

MMMMM--------------------CHEESE-RICE FILLING-------------------------
      3 c  Cooked brown rice; (1 1/2 c
           -dry in 2 1/2 c water)
      1 c  Onion; chopped; heaping
      2 tb Water
      2 tb Sesame seeds
      3 c  Cheddar; grated

MMMMM------------------BROCCOLI-CHEESE FILLING-----------------------
      6 c  Broccoli; chopped
      3 tb Butter
    1/2 ts Salt
      2    Eggs; beaten
      2 c  Bread crumbs
      2 c  Cheddar; grated
      1    Lemon; juice of
           Salt and pepper
 
  Always defrost filo dough still wrapped! Strudel dough dries out
  quickly, becoming brittle and useless. Make the filling while the
  filo defrosts, and only unwrap the dough just before assembling.
  
  One 1 lb package of filo makes approximately 12 portions of strudel.
  (Main-dish sized portions.) You can use half the dough and re-wrap and
  re-refrigerate the other half. Just be careful not to let it dry out.
  You can also make more studel than you need, bake it all, and freeze
  some. It freezes and re-heats very well.
  
  This recipe is for two different strudel fillings. Each makes enough
  for 6 servings. These two happen to go well together, for a
  mixed-strudel dinner or brunch.
  
  Cheese-Rice Filling:
  
  Sauté onion in butter until soft and translucent.
  
  Add sesame seeds. Toss and cook for about one minute.
  
  Combine all ingredients. Add salt and pepper to taste.
  
  Broccoli-Cheese Filling:
  
  Sauté onion in butter with 1/2 ts salt. When onion is soft, add the
  broccoli. Salt lightly again, and sauté until broccoli is tender, but
  still bright green. (About 8 minutes over medium heat.)
  
  Combine all ingredients and season to suit yourself.
  
  Note: The more delicious bread crumbs (pumpernickel, dill, rye?), the
  better.
  
  How To Assemble:
  
  Melt 1/4 lb butter for every 6 servings.
  
  Have on hand:
  
  * A well-greased tray for baking * A pastry brush. * Defrosted strudel
  leaves, unwrapped, and covered with a slightly damp towel. * The
  filling. * Optional: 1/4 c sesame seeds or wheat germ, to sprinkle on
  top.
  
  Preheat oven to 375°F.
  
  Clean off a large, flat working surface. Formica or wood are best.
  
  Place on rectangle of filo down in front of you, so that its length
  stretches forward in front of you. Brush it generously with melted
  butter. Place another leaf directly on top of the first, and brush it
  with more butter. Continue the layering and buttering until you have
  a pile of four. Butter the top leaf too.
  
  Apple half one of the fillings to the pile, approximately at the
  bottom.
  
  Leave at least 1-1/2" free at bottom and sides. Fold the sides over,
  and gently roll the strudel forward.
  
  With all the care you can muster, lift the roll slowly... use
  spatulas if you need to... and place it on the buttered tray.
  
  Repeat this procedure with the second roll, then brush lots of butter
  
  onto the completed strudels. Sprinkle with sesame seeds or wheat germ.
  Slash with serrated knife, through the top to the filling--3 or 4
  slashes on the diagonal.
  
  Bake 30 minutes, or until golden and crisp.
  
  Recipe by Moosewood Cookbook
 
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