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LOCATION: Recipes >> Pastries >> VEGETABLE STRUDEL

Print this Recipe    VEGETABLE STRUDEL

1/2 cup julienne carrots
1/2 cup julienne celery
1/2 cup julienne zucchini
1/2 cup julienne red and green bell peppers
1 each minced shallot
1 tablespoon fresh thyme
1 tablespoon fresh basil
3 tablespoons canola oil
1/4 cup white wine
1/4 cup Boursin cheese or light cream cheese
Salt and pepper to taste
1 box phyllo dough
1/4 cup margarine (melted) or canola oil

Saute first seven ingredients in 3 tablespoons canola oil until al dente.
Add white wine, cook an additional five minutes. Remove from heat, add
cheese and mix thoroughly. Set aside to cool. Take two sheets of phyllo
dough and using pastry brush, brush with margarine or oil. Cut phyllo
into 8-inch by 8-inch squares. Place the vegetable mixture in the
bottom of the phyllo square, fold over sides and roll up. Brush outside
of strudels with margarine or oil. Bake on rack on a sheet tray at 350
degrees for 15-18 minutes or until golden brown.

Yield: 8 8-inch strudels

Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat.

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