Archive for January 10th, 2011

Breakfast Strudels

Mmmmm a long shot as far as the kids go….that turned out delicious!  And really what doesn’t taste good wrapped in FILO?!! 

Recipe Source: Adapted from The Complete Canadian Living Cookbook

Breakfast Strudels

2 tbsp butter + 1 dollop
2 tbsp flour
1 cup milk
1/2-3/4 cup shredded old cheddar
salt & pepper to taste
6 eggs, slightly beaten
1 1/4 cup diced ham
2 tbsp minced parsley (fresh or dried will work)
2 tsp minced green onions
1/2 tsp dried thyme
8 sheets phyllo pastry
1/4 cup butter, melted
4 tbsp grated parmesan cheese

Make a Roux & a Cheese Sauce
In saucepan melt butter over medium heat, stir in flour and cook for about 1 minute. Gradually whisk in milk blending well and constantly stirring until smooth and thickened. Add your salt & pepper and cheese mixing until cheese is melted. Set aside off the heat.

Breakfast Strudels

In a frypan/skillet add a small dollop of butter. Add eggs, ham, parsley, green onions, thyme and another pinch of salt & pepper. Scramble it all together for about 3 minutes until eggs are cooked & moist. Stir this mixture into your cheese sauce. Let cool slightly.

Breakfast Strudel

Please 1 sheet of phyllo on work surface (always keep remaining phyllo covered with a damp tea towel to prevent drying out). Brush lightly with butter. Fold in half lengthwise, brushing lightly again with butter. Spoon approx. 1/3 cup of the egg mixture along 1 narrow end of phyllo, leaving 1 inch border. Sprinkle with parmesan cheese. Fold sides over to enclose filling, roll up.

Place seam side down on greased baking sheet (or foil lined). Brush top with butter.

Bake in 375F oven for 15 minutes (approx. pending your oven) until golden.  Let stand 5 minutes before serving.   Serve it with a fresh fruit salad or melon!

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