Dried fruit is a must-have ingredient especially during the long, Michigan winter
- 8 ounces goat cheese, softened
- 4 cups diced, cooked chicken
- 1 cup Cherry Republic Dried Cherries, coarsely chopped
- ½ cup sundried tomatoes, diced
- 2 whole roasted Poblano peppers, diced
- ½ cup diced bacon
- ½ cup diced onion
- ½ cup diced mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ teaspoon dried thyme
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 (16-ounce) filo (phyllo) dough, thawed
- ½ pound unsalted butter, melted
1. Combine goat cheese, chicken, cherries, sundried tomatoes and roasted peppers in a large bowl; set aside.
2. Heat a large skillet over medium heat and add bacon. Cook until crisp. Remove to drain on a paper towel, cool, then add to goat cheese mixture. Reserve rendered bacon fat.
3. Heat bacon fat over medium heat. Add onion and mushrooms; sauté until onions are soft and translucent. Add garlic; sauté an additional minute. Add cream, thyme, salt and pepper to onions and simmer until reduced by half. Cool slightly and combine with goat cheese mixture.
4. Preheat oven to 400°. Coat baking sheet with cooking spray.
5. Unroll filo dough and remove 1 sheet of dough and place on a large cutting board. Brush single filo sheet with melted butter. Repeat with 10 sheets of filo.
6. Place ⅓ of goat cheese mixture in center of filo and roll lengthwise then tuck in ends as if making a burrito. Place on baking sheet and repeat buttered filo and filling 2 additional times.
7. Place the 3 strudels on prepared baking sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; cut with a serrated knife. Serve warm or room temperature.
Yield: 3 strudel