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Add a photoRaciónes: 12
Ingredientes
- 9 ounce Soft fresh goat cheese room temperature
- 9 ounce Cream cheese room temperature
- 1/4 c. Chopped sun-dry tomatoes PLUS:
- 2 Tbsp. Chopped sun-dry tomatoes (oil-packed, liquid removed)
- 2 Tbsp. Chopped fresh parsley
- 2 Tbsp. Chopped fresh oregano
- 12 x Phyllo pastry sheets, thawed
- 1/3 c. Extra virgin olive oil
- 1 lrg Plum tomato, seeded & diced
- Fresh oregano sprigs
Direcciones
- Stir first 6 ingredients in bowl till smooth. Season filling with pepper.
- Place 1 phyllo sheet on work surface (keep remainder covered). Brush lightly with oil and season with pepper. Top with 1 more phyllo sheet.
- Brush lightly with oil and season with pepper. Repeat with 1 more sheet.
- Fold stacked phyllo in half lengthwise. Brush top with oil.
- Spoon 1/4 of filling in 1-inch-wide log down 1 long side of sheet, leaving 1-inch borders. Fold each short end over filling. Brush edges with oil.
- Press seam to seal. Wrap strudel tightly in plastic. Chill seam side down. Repeat with remaining phyllo and filling, forming 4 strudels total.
- (Can be prepared 2 days ahead.)
- Preheat oven to 375 degrees. Lightly oil cookie sheets. Place strudels on prepared sheets, seam sides down. Using serrated knife, score each strudel
- (cutting through phyllo only), making 14 diagonal cuts in each. Brush strudels with oil. Bake till golden brown, about 15 min. Cold 10 min.
- Cut through score lines, forming slices. Arrange cut side up on platter.
- Garnish slices with tomato and oregano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 189 | |
| Calories from Fat 157 | 83% |
| Total Fat 17.87g | 22% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 182mg | 8% |
| Potassium 104mg | 3% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.53g | 1% |
| Protein 5.51g | 9% |
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