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:

Saute 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:

Saute onion in butter with 1/2 ts salt. When onion is soft, add the
broccoli. Salt lightly again, and saute 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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