INGREDIENTS

INSTRUCTIONS

In a large bowl combine all the stuffing ingredients, except the onions and
butter. Add salt and pepper to taste. In a skillet, cook onions in the
butter over moderate heat, stirring for 3 minutes. Add the onion mixture to
the bowl of stuffing ingredients and combine. Preheat oven to 425 degrees
and lightly grease a large shallow baking pan. Stack phyllo between 2
sheets of wax paper and cover with a dry kitchen towel. On sheet of
parchment or wax paper, place sheet of phyllo, long side nearest you. Brush
lightly with oil. On this, layer and brush 5 more sheets of phyllo in the
same manner. (Oiled phyllo stack should be 6 sheets thick.) Spread filling
in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom,
leaving a 2-inch border at each end. Using parchment to help roll, lift
bottom 4 inches of pastry over filling, folding in ends, and tightly roll
up strudel. Carefully transfer strudel, seam side down, to a baking pan and
lightly brush with oil. Bake strudel in middle of oven 25 minutes, or until
golden. Cool strudel to warm in pan on a rack. Cut strudel into 1-inch
slices with a serrated knife and serve slices warm.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9199
Converted by MM_Buster v2.0l.

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