pat's Recipe

Twice-Baked Cheese Strudel

Category: Appetizers served hot/warm

7 sheets phyllo dough (phyllo dough is very
thin and quickly dries out - keep the
unused portion completely covered with
damp paper towels
1/2 cup unsalted butter (1 stick) melted
10 Tablespoons finely grated Asiago cheese
12 Tablespoons finely grated Parmesan cheese
10 Tablespoons finely grated Pecorino
Romano Cheese
5 1/2 Tablespoons poppy seeds - plus more for
topping

Heat oven to 350 degrees. Place one sheet of phyllo on a clean surface, and brush evenly with butter. Repeat with two more sheets of phyllo. Sprinkle third layer of buttered phyllo evenly with 2 Tbsp of each cheese and 1 Tbsp poppy seeds. Add four more layers with cheeses and seeds, for a total of two layers with just butter and five layers with cheeses and seeds.
Carefully roll up the pastry and filling lengthwise so it is compact. The roll should measure 1 1/2 to 2 inches in diameter. Brush the outside of the roll with butter, and sprinkle with remaining 2 Tablespoons Parmesan cheese and remaining 1/2 Tablespoon poppy seeds. Cut the roll in half, and transfer to a parchment-lined baking pan. (Alternatively, wrap each half in plastic wrap, and place in freezer for up to 1 month. When ready to bake, remove plastic; bake on parchment-lined baking pan.)
Bake until deep golden, 20-25 minutes. Remove from oven, and transfer to a wire rack until cool enough to handle.
Using a serrated knife, carefully slice the roll into 1/2-inch thick slices, and return to baking pan, cut-side down. Bake until golden throughout, about 10 minutes. Remove from oven, and serve warm or room temperature.