I can clearly remember my grandmother making phyllo dough from flour and water, rolling it out over and over until it was paper-thin, and then rolling up strudels filled with all things delicious. Today, half the work is done for us. The dough is ready made, and all that’s left to do is make a filling, roll it up, bake it, and wait for the compliments. Yield: 24 slices
Savory Meat Strudel
- Cook & Prep: 1 h
- Serving: 8
Prepare the Filling
Heat oil in a large skillet. Add onion and garlic. Sauté for 20 minutes over very low heat.
Add meat and seasonings, and sauté, stirring constantly, until meat is browned.
Add pistachio nuts, pine nuts, cilantro, and mustard. Sauté one more minute and remove from heat.
Assemble and Bake
Preheat oven to 350 degrees Fahrenheit.
Spread out a sheet of defrosted phyllo dough. Brush the dough with a little olive oil, and sprinkle with salt and bread crumbs. Place a second sheet of phyllo dough over the first and repeat, until you have four layers of phyllo.
Along one side of the phyllo, place half the filling and shape it into a cylinder, about two inches in diameter. Fold up the edges a little on both sides and roll up the dough tightly around the filling, forming a strudel. Prepare a second strudel the same way.
Brush strudel with olive oil and bake for 30 minutes, or until golden.
Since phyllo is fragile, after brushing it with olive oil and before baking, it’s a good idea to score the roll with a knife, cutting about a third of the way through the strudel, with each cut about one inch apart. After baking, it’ll be a cinch to cut the strudel into beautiful, perfect pieces. Or you can simply substitute flaky pastry dough for phyllo dough. If you do, there’s no need to add olive oil and bread crumbs.