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Mushroom & Leek Strudel
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
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Reviews
I love mushroom & leek combo so this is a winner. I love working with phyllo as well, always impressive. I'd make this again. A great lunch side with homemade soup. Janet VFE
This is very similar to a recipe for Mushroom Leek Strudel that I have in a 1980 Bon Appetit magazine. You slice the mushroom caps and chop the stems and instead of thyme, you add a bit of cinnamon and half and half instead of cream. There is no added cheese, either. Otherwise quite similar.
Tasty and attractive. Made as written. They take a little time to prepare, but they are fancy looking and tasty.
Used dried mushrooms and puff pastry instead of phyllo. Was much faster. Delicious.