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Title: Appetizer Strudel
Yield: 8 Servings

Ingredients

      2    sheets filo dough; * see
           -note
           Filling of choice
    1/3 cn butter; melted
      1    egg; well beaten
           Freshly grated Parmesan
           -cheese; for topping

Instructions

Bring filo dough to room temperature, but do not unwrap. Prepare filling
and set aside. Have butter ready. Preheat oven to 375 degrees. Butter a
baking sheet. Place a large tea towel on a flat work surface. Unwrap filo
dough and lay it flat. Place 1 filo sheet on towel with a long side facing
you; keep other sheets covered with waxed paper topped with a dampened tea
towel to prevent them from drying out. Brush filo sheet with butter, then
place a second sheet on top of the first. Brush second sheet with butter.
Spread filling over buttered filo sheets, leaving a 3-inch border uncovered
on long side farthest from you. Fold side nearest you over filling, then
lift towel and roll up dough, encasing filling. Pinch seam edges together
to seal. Place roll, seam side down, on prepared baking sheet. Flatten top
slightly with your palm. Cut slits through top pastry layers at intervals
of about 1/2 inch; do not cut all the way through. Brush top with egg and
bake until golden (25 to 30 minutes). Remove from oven and cut the rest of
the way through slits to form slices.

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Serving Ideas : Sprinkle with cheese and serve warm.

NOTES : Thawed overnight in the refrigerator if frozen. Leftover filo dough
should be rewrapped tightly and refrigerated no longer than one week.
Yield: 8 servings.
Nutr. Assoc. : 0 0 0 0 1034

Contributor: c 1995 Cole Group, Inc.

Preparation Time: 0:00

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