Phyllo Filo Strudel With Port Wine Sauce Food

PHYLLO (FILO) STRUDEL WITH PORT WINE SAUCE

Steps:

• For the strudel:.
• Heat olive oil in pan, add mushrooms and garlic and saute for a few minutes or until starting to become soft. Drain well.
• Saute the leeks until tender.
• Mix the cheeses together with salt, pepper and other seasonings of your liking (I use herbes de provence.) Fold in the mushrooms, leeks and tomatoes. Chill for a couple of hours.
• Preheat oven to 400°F Lay out 6 sheets of phyllo on a lightly floured surface and brush with melted butter. Cover with layer two, more melted butter, then layer three. Brush butter only on the edges of the top layer.
• Divide the chilled filling into six long "sausages" and place one on the bottom edge of the phyllo rectangle. Fold the bottom edge over the filling, tuck in the sides and roll up into a tight parcel. Brush with butter and place on baking sheet.
• Bake for 25 minutes until crisp and golden.
• For the sauce:.
• Pour the wine into a pan, bring to boil and reduce by half. (Add the bay leaf to the wine if you want it a little more "herby.").
• Heat the olive oil in a saute pan and cook the onion, mushrooms and garlic with a seasoning of your choice.
• Add a big glug of port and reduce by half.
• Pour in the reduced wine and bring back to a boil. Then add the stock. Bring back to a boil and cook for 15 minutes.
• Just before serving whisk in the cold butter to give it a really great shine.
• To serve, pour a little sauce on each plate and set a strudel on top.

MUSHROOM STRUDEL WITH BRAISED SHALLOTS AND FRENCH LENTILS, WITH A PORT DEMI-GLAZE

Steps:

• Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
• Braised Shallots: Preheat oven to 350 degrees F.
• In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
• Sauce: Place all ingredients in saucepan and reduce by half.
• Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
• Preheat oven to 350 degrees F.
• Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
• Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
• Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
• Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.

SEAFOOD STRUDEL

Steps:

• Combine all ingredients in a stainless steel bowl and adjust seasoning. Will hold for 5 days under refrigeration.;
• In a large skillet melt the 4 ounces of butter, turn up the heat to full and quickly sear the fish (in batches so it doesn't leach). Add the flour and allow to cook out for 2 minutes, next add the olives, wine, and 1 cup whipping cream. Bring to a simmer, correct the seasoning and allow to cool.
• Lightly brush one sheet of phyllo with some melted butter. Place another sheet on top of the first and also brush that one with melted butter. Cover remaining sheets and set aside.
• Cut the 2 layered sheets crosswise into 3 equal strips. Place one rounded tablespoon of filling about 1-inch from the end of each strip. Starting at the edge, bring up the phyllo and roll it over the top of the filling, roll once and then tuck the ends in as you would an eggroll, and continue to roll the strudel until you reach the end of the dough. With end underneath, brush top with melted butter and place on parchment lined sheet pan. Repeat this until you have used all the phyllo.
• Preheat the oven to 400 degrees.
• Combine the 2 cups heavy cream, lemon juice, and saffron in a non-reactive bowl, correct seasoning and allow to stand (this will allow the acid time to acidulate the cream and thus thicken slightly to yield a sauce consistency).
• Strudels will hold 5 days under refrigeration, or can be frozen for up to 4 weeks. Acidulated cream will also hold up to 5 days under refrigeration.
• Place on a sizzle plate (2 per order) and bake for 8 to 10 minutes until hot inside and golden brown outside. Present crossed, on warm plates with sprigs of fennel fern, drizzled with acidulated cream, and olive relish sprinkled randomly around.

APPLE PHYLLO STRUDEL

Steps:

• 1. Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
• 2. Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
• 3. Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
• 4. Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.

PORT AND RASPBERRY SAUCE

Steps:

• Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
• Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
• In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
• Serve hot.

MUSHROOM STRUDEL

Steps:

• In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
• Season with salt and pepper.
• Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
• Add the wine, the thyme, the basil, the spinach and the lemon rind.
• Saute until the liquid is evaporated.
• Transfer to a bowl and allow to cool.
• Stir in cheese, 4 tablespoons of the breadcrumbs.
• Preheat oven to 350°F.
• Line a cookie sheet with buttered parchment paper.
• Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
• Repeat (using in total four sheet of dough).
• Sprinkle breadcrumbs over the phyllo dough.
• Lay out mushroom mixture over one end of Phyllo dough.
• Carefully roll into a strudel, tucking in the ends.
• Brush the strudel with butter.
• Bake until golden and crisp--about 30 minutes.

MUSHROOM PHYLLO STRUDEL

Steps:

• Preheat oven to 375.
• Saute mushrooms in butter and olive oil till well-softened.
• Add sherry, thyme, cream, and salt/pepper and cook till thickened.
• Lay out the phyllo sheets, brushing each sheet with melted butter.
• Cut in half so you have two equal rectangles.
• Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
• Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
• Repeat with remaining mushroom mixture and the other rectangle.
• Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
• Let rest for 10 minutes, then slice and serve.
• **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
• Use a Tbsp
• of the mushroom filling for each one.

PHYLLO APPLE STRUDEL

Steps:

• In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
• Divide package of phyllo into half (each half makes one strudel).
• Brush each sheet of pastry with melted butter.
• Top with another sheet of pastry and repeat until half of phyllo is used.
• Sprinkle lightly with additional breadcrumbs.
• Divide apple filling in half and spread along length of layered phyllo.
• Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
• Brush generously with butter.
• Repeat with remaining phyllo and apple filling.
• Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.