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Floret Cheese Strudel

This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it. —Bonnie Zaparinuk, Whitehorse, Yukon Territory

8-12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

3-1/2 cups broccoli florets
2-1/2 cups cauliflowerets
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons grated Parmesan cheese
1 package (17-1/4 ounces) frozen puff pastry, thawed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Directions

In a large saucepan, bring 1 in. of water, broccoli and cauliflower
to a boil. Reduce heat; cover and simmer for 5-10 minutes or until
crisp-tender. Drain and set aside.
In a large saucepan, saute onion and garlic in 2 tablespoons butter
until tender. Stir in flour until blended; gradually add milk. Bring
to a boil; cook and stir for 2 minutes or until thickened. Remove
from the heat. Stir in the Parmesan cheese, broccoli and
cauliflower; set aside.
Melt remaining butter. Place one sheet of puff pastry on a piece of
waxed paper; brush with butter. Spoon half of the vegetable mixture
along one long side of pastry. Sprinkle with mozzarella and cheddar

2 of 2

Floret Cheese Strudel (continued)

Directions (continued)

cheeses. Roll up jelly-roll style, starting from the long side
topped with the vegetables; pinch seams and ends to seal. Brush top
with melted butter. Carefully place seam side down on an ungreased
baking sheet. Repeat with remaining dough and vegetable mixture.
Bake at 400° for 20-25 minutes or until golden brown. Let stand
for 5 minutes. Slice with a serrated knife. Yield: 2 strudels (4-6
servings each).

Nutrition Facts: 1 slice equals 327 calories, 21 g fat (9 g saturated fat), 31 mg cholesterol, 293 mg sodium, 28 g carbohydrate, 4 g fiber, 8 g protein.