Shelly's Recipe

AUTUMN APPETIZER STRUDEL

Category: Hot

1 tbsp butter
2 tbsp shallots, finely chopped
1 clove minced garlic
2 cups shiitake mushrooms, sliced with stem removed
1 Granny Smith apple, peeled, cored and diced
1 tsp brandy
2 tbsp Madeira wine
2 oz cream cheese, softened
1/4 cup sour cream
1 egg, lightly beaten
1/2 cup canned chestnuts, diced
1 cup fresh Brussels sprouts, cooked and shredded
1/2 tsp chopped fresh thyme
1/2 tsp caraway seeds
Salt and pepper to taste
1/4 cup light rye breadcrumbs
20 sheets phyllo dough, thawed
1/4 cup butter, melted
2 tsp poppy seeds

In medium saucepan, over low heat, melt 1 tbsp butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool.

In medium bowl, combine cream cheese, sour cream and egg. Add chestnuts, Brussels sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in breadcrumbs.

Prepare large phyllo strudel according to directions for Rolls or Strudels (located at the end of the dessert section). Sprinkle each layer with poppy seeds, reserving 1/2 tsp to sprinkle on top of rolled strudel. Score top of rolled strudel into 8 equal portions. Brush with butter and place seam side down on ungreased cookie sheet.

Bake in preheated 350 for 30 to 40 minutes or until golden brown. Excellent with grilled summer squash and zucchini Yield: 3 large rolls