Asparagus Strudel Recipes

ASPARAGUS STRUDEL

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.,

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 400ºF
• Heat olive oil in skillet on medium-high heat.
• Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
• Stir in mint and orange rind, season with salt and pepper and cool.
• Combine leek mixture with goat cheese.
• Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
• Place on a parchment-lined baking sheet. Divide cheese mixture in half.
• Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
• Lay asparagus spears evenly over top of filling.
• Cover with remaining cheese mixture.
• Brush all inside edges of pastry with beaten egg.
• Fold pastry over filling and tuck ends under.
• Slash top of strudel on the diagonal every 2-inches.
• Brush with egg.
• Bake for 20 to 25 minutes or until golden brown.

CRAB AND GOAT CHEESE STRUDEL

Steps:

• In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
• Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
• In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
• Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.

ASPARAGUS STRUDEL

Steps:

• 1. Mix 1/2 of the breadcrumbs w/ the asparagus cuts and onions. 2. Lay your first sheet of filo down on a lightly greased baking sheet. brush with butter. repeat with 7 more sheets. 3. Put the onion/asparagus mixture (1 inch from all sides) in the middle of the pastry and spread to within one inch of the edge. 4. Fold 1/2 inch up on all sides of the pastry. Fold the Horizontal edges in and roll into a tube. MOld into a horseshoe shape- gently. Brush with a bit more butter and sprinkle w/ remaining breadcrumbs. Bake in a pre-heated 350 oven for 20-30 minutes (until lightly golden on the outside). Serve with a side of sauce made from 1 cup yogurt (low-fat works fine) and tbs of lemon juice. Add a sprinkle of mint or dill for added bright flavors.

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 350°F.
• In a small saute pan, melt the butter, add the garlic and onions and crumbled pepper, about 3 minutes.
• Sprinkle with salt and pepper to taste. Keep warm and liquid.
• Using parchment facilitates rolling the strudel.
• Work on parchment to moisten your phyllo and ultimately, you can transfer the parchment to a jellyroll pan.
• Lay out one sheet of phyllo, and be sure to cover the rest with a damp well-wrung out tea towel.
• Use the butter to brush on the phyllo dough (bits of the onion and garlic can be included). Sprinkle with bread crumbs in every other layer of phyllo. Continue brushing all sheets with butter, stacking them and crumbing every other layer. Reserve a bit of the cheese and bread crumbs to sprinkle on the completed strudel.
• Toss the asparagus into the pan with the butter just to pick up some flavor. Take the asparagus and divide in 2 even batches. Lay batches end to end in the lower third of the phyllo square. A border of about 1 1/2-2" should remain on either side of the asparagus.
• Begin rolling the strudel by first folding the borders over the ends of the bunches. This will create a "closed" end to your strudel. Brush the borders with butter to ensure they don't break and to seal them. Carefully roll the strudel, making sure the ends stay closed. Be careful not to tear the phyllo.
• Brush the strudel with butter and sprinkle with cheese and bread crumbs.
• Transfer the completed strudel to a jellyroll pan with the parchment paper.
• Bake for about 15 minutes or until browned.
• Regarding asparagus -- If they are in season and you'd like to use fresh, you can roast or saute them. Make sure they are cooled before proceeding with assembly.

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 400. Saute the onions in 2 tablespoons of the butter for 10 minutes, until soft but not browned.
• In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
• Melt the remaining butter in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
• Spread the onions evenly on top of the pastry, keeping the edges clear.
• Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
• Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.
• Brush with remaining melted butter and sprinkle with the remaining crumbs. Bake 40 minutes or until golden.
• Garnish with parsley sprigs, lemon slices and asparagus tips.
• Combine yogurt and herb dressing ingredients and serve with strudel.