Cheddar Broccoli Strudel Food

BROCCOLI CHEESE STRUDEL RECIPE - (3.8/5)

Steps:

• In 2-quart saucepan over low heat, melt 4 tablespoons butter; stir in flour, salt, and cayenne pepper until blended. Gradually stir milk into mixture; cook, stirring until thickened and smooth. Stir in cheese and broccoli; cook until cheese is melted, stirring constantly. Remove from heat. In small saucepan, melt 4 tablespoons butter. On waxed paper, overlap a few sheets of phyllo to make a 20 by 12 rectangle, brushing each sheet of phyllo with some melted butter. Sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some butter and sprinkling every other layer with 1 tablespoon bread crumbs. Preheat oven to 375°F. Starting along a long side of phyllo, evenly spoon broccoli mixture to cover about half of rectangle. From broccoli-mixture side, roll phyllo, jelly-roll fashion. Place roll, seam side down, diagonally on large cookie sheet; brush with remaining melted butter. Bake 30 minutes or until golden. For easier slicing, cool strudel about 30 minutes on cookie sheets on wire rack. To serve, cut strudel into 1-inch thick slices. Serve warm. (Or, to serve later, cool strudel completely on wire rack; wrap in foil; refrigerate. Just before serving, unwrap strudel and place on cookie sheet; reheat in 375° oven 15 minutes or until warm. Makes 10 first-course servings Recipe by: Good Housekeeping) Note: Try puting the melted butter in a spray bottle. Much faster! Just watch the over-spray.

BROCCOLI-CHEESE PUFF

Steps:

• In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
• Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
• Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
• Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
• Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
• Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
• Heat oven to 350°.
• Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
• Serve immediately.

CHEDDAR BROCCOLI STRUDEL

Steps:

• Preheat oven to 375 F, and oil a baking sheet.
• Melt butter or olive oil in a large pan. add onion and saute for about 5 minutes over medium heat.
• Add broccoli, salt and pepper, and cook for about 5 more minutes.
• Add garlic, and saute until broccoli is tender, about 5 more minutes, then remove from heat.
• Stir in bread crumbs, cheddar cheese, and lemon juice.
• To assemble: Place one sheet of phyllo on a clean, dry countertop. Brush the top lightly with olive oil, then add a second sheet. continue this process until there is a pile of five sheets. Add half the filling in the shape of a log to the short end of the phyllo pastry. fold in the sides (about 1/2 inch), then gently roll up so you have a neat little log (this process is easier than it sounds, think of it as a pastry burrito).
• Repeat the procedure to make a second roll.
• Carefully lift the pastries onto the baking sheet 4 inches apart.
• Bake for 25-30 minutes, until golden brown.
• Cut slices with a serated edge knife in a gentle sawing motion.