CHICKEN & WILD RICE STRUDELS
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine., Place 1 sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with 5 additional sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 550mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
SAVORY CHICKEN VEGETABLE STRUDEL
Make and share this Savory Chicken Vegetable Strudel recipe from Food.com.
Provided by Olha7397
Categories Poultry
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 10 ingredients; mix well.
- Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
- Spread filling lengthwise down the center of dough.
- On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
- Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
- Seal ends.
- Brush dough with egg white; sprinkle with almonds.
- Bake at 375 F.
- for 30 to 35 minutes or until golden brown.
- Cut into slices; serve warm; Yield: 12 servings.
- Country Woman.
Nutrition Facts : Calories 245.9, Fat 11, SaturatedFat 3.5, Cholesterol 48.9, Sodium 379, Carbohydrate 23.8, Fiber 2, Sugar 2.9, Protein 12.7
SAVORY MEAT STRUDEL
I have a friend in Duxbury, MA, who used to describe herself as the "hamburger queen." This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change the texture and make the results much heavier. Fussing with the phyllo is worth the time and effort.
Provided by LastBaron
Categories Savory Pies
Time 1h45m
Yield 1 Strudel, 5 serving(s)
Number Of Ingredients 18
Steps:
- Saute chopped onion and peppers in clarified butter until translucent.
- Add ground meat and bread crumbs and brown well.
- Deglaze by adding wine (or chicken broth).
- Stir and allow alcohol to dissipate.
- Transfer meat mixture to large bowl and allow to cool slightly.
- Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
- Allow mixture to cool completely in refrigerator, about 15-30 minutes.
- Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
- [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
- ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
- Do not butter the last sheet of phyllo after transferring it to the stack.
- Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
- Fold short ends of the rectangle in over meat mixture.
- Brush long end of phyllo with beaten egg mixture.
- Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
- Transfer the strudel, seal side down, to a well-greased baking sheet.
- Brush entire strudel with remaining eggwash.
- Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
- Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
- Serve with a Caesar or a composed salad for a delicious taste treat.
- Makes a great luncheon or brunch dish, too.
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