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Ingredientes
- 2 x onions - (1 lb total) peeled, and thinly sliced
- 1/2 c. vegetable broth (or possibly fat-skimmed chicken broth)
- 2 tsp caraway seed
- 2 pkt neufchatel (light cream) cheese - (8 ounce ea)
- 1 lrg egg
- 2 c. shredded Swiss cheese - (8 ounce)
- 12 sht filo dough - (abt 12" by 18" ea)
- 2/3 c. butter or possibly margarine - (1/3 lb) melted
Direcciones
- In a 5- to 6-qt pan, combine onions, vegetable broth, and caraway seed. Cover and cook over medium-high heat, stirring occasionally, till most of the liquid is evaporated, 15 to 20 min. Uncover pan and turn heat to high; stir often, scraping up brown film which forms on pan bottom, till onions are lightly browned, 8 to 10 min. Let cold.
- In a bowl, beat cream cheese till smooth. Add in egg; beat till blended. Stir in Swiss cheese and onion mix. (Makes 4 c.)
- For the Strudel: On a 12- by 24-inch piece of plastic wrap, lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with melted butter. Top with another filo sheet and brush lightly with more butter. Repeat to stack a total of 6 sheets.
- Spread 1/2 the filling in a 3-inch band across 1 long side of dough, 2 inches in from the edge and the sides. Fold long edge and the ends of dough over filling. Gently lift plastic wrap under filled side of dough, guiding it forward to create a compact roll, ending seam down. Repeat steps 1 and 2 with remaining filo and filling to roll second strudel.
- Gently transfer strudel rolls, seams down, to a buttered baking sheet (14 by 17 inches, preferably without a rim). Brush strudel tops with remaining melted butter.
- Bake on the center rack in a 375 degree oven till golden all over, about 25 min (about 20 min in a convection oven).
- Using 2 wide spatulas, slide strudels, 1 at a time, onto a platter. Cut into 1 1/2-inch-wide slices.
- This recipe yields 2 strudels; 12 to 18 servings total
- Comments: If filo dough is frzn, thaw in the refrigerator at least 8 hrs or possibly overnight. For a head start and a crisp crust, up to 4 hrs ahead, fill strudel, cover airtight, and chill. Uncover and bake to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 209 | |
| Calories from Fat 167 | 80% |
| Total Fat 18.94g | 24% |
| Saturated Fat 11.63g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 200mg | 8% |
| Potassium 73mg | 2% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.51g | 1% |
| Protein 7.02g | 11% |
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