Directions (continued)
- Place one sheet of phyllo dough on a work surface. (Keep remaining
- phyllo covered with plastic wrap and a damp towel to prevent it from
- drying out.) Brush with melted butter. Sprinkle with 2 teaspoons
- bread crumbs. Fold in half lengthwise; brush again with butter.
- Spoon 1/2 cup filling onto phyllo about 2 in. from a short side.
- Fold side and edges over filling and roll up.
- Brush with butter. Repeat. Place desired number of strudels on a
- greased baking sheet; sprinkle each with 1 teaspoon cheese and 1
- teaspoon parsley. Bake at 375° for 10-15 minutes or until golden
- brown. Serve immediately.
- To freeze and bake strudels: Individually wrap uncooked strudels in
- waxed paper and foil. Freeze for up to 1 month.
- Place 2 in. apart on a greased baking sheet; sprinkle with cheese and
- parsley. Bake at 375° for 30-35 minutes or until golden brown.
- Yield: 6 servings.
Nutrition Facts: 1 strudel equals 439 calories, 33 g fat (18 g saturated fat), 255 mg cholesterol, 754 mg sodium, 20 g carbohydrate, 1 g fiber, 16 g protein.