Vegetarian Strudel

Save the Apples for pie! Try this savory version.


What You Need
  • 3 Tbsp extra-virgin olive oil
  • 2 small yellow onions, chopped
  • 2 cloves garlic, chopped
  • 1 (28 oz can)  tomatoes
  • 1 tsp basil
  • 1/3 c red wine
  • 1 (8 oz can) button mushrooms, rinsed and sliced
  • Salt and pepper
  • 10 oz phyllo pastry dough
  • ½ c  butter
  • 1/3 cup cashew nuts, chopped
  1. Preheat the oven to 400.
  2. Heat oil in a large saucepan.
  3. Sautee onions until tender.
  4. Add garlic, undrained tomatoes,  basil, wine.
  5. Let the mixture simmer gently, stirring often until the liquid is gone (about 20 minutes.)
  6. Add mushrooms and cook for 5 minutes.
  7. Remove from the heat and season with salt and pepper to taste.
Strudel Assembly
  1. Lay 1 sheet of phyllo dough directly on baking sheet.
  2. Brush with melted butter and sprinkle 1/3 of the nuts.
  3. Repeat layers until there are 3 layers.
  4. Brush top layer with butter. Pour filling mixture on top and spread it to about 1 inch from edge of dough.
  5. Fold edges over to enclose the filling.
  6. Starting from the widest edges, roll up, trying not to let it break.
  7. Brush top with melted butter.
  8. Bake for 30 minutes, or until golden brown.