GOAT CHEESE, DATE, AND BACON STRUDELS
Recipe By :Gourmet/Dec1993
Serving Size : 12
6 18x14 sheets phyllo dough -- stacked between 2 sheets of waxed paper and covered with a dampened kitchen towel
3/4 stick unsalted butter -- melted (6 tablespoons)
4 tablespoons sesame seeds -- toasted lightly
10 ounces mild goat cheese -- softened (about 1 Cup)
26 pitted dates -- cut crosswise into thirds
8 slices bacon -- cooked crisp & crumbled
2 tablespoons scallion -- minced
Preheat the oven to 400°F.
On a work surface arrange a 20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the sesame seeds. On this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo on top.
Spread 1/2 cup of the goat cheese along the pastry in a 1-inch strip about 2 inches above the near long side, leaving a 2-inch border at each end.
Arrange half the date pieces on the cheese and sprinkle them with half the bacon, half the scallion, and 2 teaspoons of the remaining sesame seeds.
Using the wax paper as a guide, lift the bottom 2 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with some of the remaining butter. Make another strudel with the remaining ingredients in the same manner.
Bake the 2 strudels in the lower third of the oven for 15 to 20 minutes, or until they are golden, and let them cool to warm on the baking sheet on a rack. The strudels may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudels in a preheated 357°F. oven for 10 minutes. Serve the strudels warm, cut into 1-inch pieces with a serrated knife.
Source:
"Gail's"
S(Forum Member):
"Michelle in Victoria BC"
Yield:
"3 dozen"
NOTES : Some prefer this served at room temperature and fewer dates.
Recipe By :Gourmet/Dec1993
Serving Size : 12
6 18x14 sheets phyllo dough -- stacked between 2 sheets of waxed paper and covered with a dampened kitchen towel
3/4 stick unsalted butter -- melted (6 tablespoons)
4 tablespoons sesame seeds -- toasted lightly
10 ounces mild goat cheese -- softened (about 1 Cup)
26 pitted dates -- cut crosswise into thirds
8 slices bacon -- cooked crisp & crumbled
2 tablespoons scallion -- minced
Preheat the oven to 400°F.
On a work surface arrange a 20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the sesame seeds. On this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo on top.
Spread 1/2 cup of the goat cheese along the pastry in a 1-inch strip about 2 inches above the near long side, leaving a 2-inch border at each end.
Arrange half the date pieces on the cheese and sprinkle them with half the bacon, half the scallion, and 2 teaspoons of the remaining sesame seeds.
Using the wax paper as a guide, lift the bottom 2 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with some of the remaining butter. Make another strudel with the remaining ingredients in the same manner.
Bake the 2 strudels in the lower third of the oven for 15 to 20 minutes, or until they are golden, and let them cool to warm on the baking sheet on a rack. The strudels may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudels in a preheated 357°F. oven for 10 minutes. Serve the strudels warm, cut into 1-inch pieces with a serrated knife.
Source:
"Gail's"
S(Forum Member):
"Michelle in Victoria BC"
Yield:
"3 dozen"
NOTES : Some prefer this served at room temperature and fewer dates.