AUTUMN APPETIZER STRUDEL

Ingredients

1 tablespoon butter
2 tablespoons finely chopped shallots
1 clove minced garlic
2 cups shiitake mushrooms, sliced with stems removed
1 medium Granny Smith apple, peeled, cored and diced
1 teaspoon brandy
2 tablespoons Madeira wine
2 ounces low fat cream cheese, softened
1/4 cup sour cream
1 egg, lightly beaten
1/2 cup medium diced water chestnuts, canned, drained
1 cup fresh Brussels sprouts, cooked and shredded
1/2 teaspoon chopped fresh thyme
1/2 teaspoon caraway seeds
Salt and pepper to taste
1/4 cup light rye breadcrumbs
20 9x14" sheets Athens Fillo Dough, thawed (1 roll)
Non-stick cooking spray
2 teaspoons poppy seeds

Thaw Fillo Dough according to package directions.

In medium saucepan, over low heat, melt 1 TBS butter.

Add shallots, garlic and mushrooms and sauté for 5 minutes.

Add apple, brandy and Madeira.

Cook until all liquid has evaporated, stirring occasionally.

Cool.

In medium bowl, combine cream cheese, sour cream and egg.

Add water chestnuts, Brussels sprouts, thyme, caraway seeds, salt and pepper.

Mix in cooled apple mixture.

Fold in breadcrumbs.

Layer 10 fillo sheets, spaying each from edge to edge with non-stick cooking spray, sprinkle poppy
seeds between each layer.

Repeat with remaining 10 sheets.

Divide filling in half.

Place cooled filling at one end of fillo, leaving 1" from the end and 1/2" from each side free of any
filling.

Start rolling from edge containing filling.

Once filling is enclosed, fold over exposed edges.

Continue rolling to end of fillo.

Score top of strudel, spray with sprinkle remaining poppy seeds on top.

Bake rolls with seam side down, at least 1" apart, on ungreased cookie sheet in preheated 350°F
oven for 20-30 minutes or until golden brown.

Serve with grilled summer squash and zucchini.

Serves 8

GENERAL FILLO DOUGH HANDLING DIRECTIONS

1. Allow fillo dough to thaw in refrigerator overnight.

   Bring to room temperature before using.

2. Carefully unroll fillo sheets onto a smooth, dry surface.

3. Cover fillo completely with plastic wrap, then a damp towel.

4. Keep fillo covered until needed.

   Do not leave uncovered for more than one minute to avoid drying out.

5. Microwave butter until melted.

   This will give you a lighter and flakier pastry.

6. Brush each layer of fillo with melted butter, margarine or oil.

7. To prevent edges from cracking, brush edges first and then work into center.

8. Be sure to brush the last layer of fillo with melted butter.

9. Fillings should be chilled and not excessively moist.

10. Fillo may be rolled and refrozen to store when not in use.

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