Moosewood: Asparagus Leek Strudel

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* Exported from MasterCook *

 

Asparagus Leek Strudel

 

Recipe By : Moosewood Restaurant New Classics, page 332

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***FILLING***

8 ounces Neufchâtel or cream cheese

1 tablespoon olive oil

3 cups rinsed and chopped leeks*

5 cups stemmed and thinly sliced asparagus

1 tablespoon chopped fresh tarragon

1 tablespoon unbleached white flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup low-fat or regular cottage cheese

1/2 cup grated Gruyere cheese

1 cup grated sharp Cheddar cheese

4 eggs -- lightly beaten

***FILO***

1/2 pound filo dough -- up to 2/3

2 tablespoons butter -- melted

2 tablespoons olive oil

2 tablespoons sesame seeds

 

Serves 6 to 8. Preparation time: 45 minutes. Baking time: 45

minutes. Sitting time: 15 minutes.

 

A whole family of strudels and related tortas and boreks have appeared on

the menu here at Moosewood Restaurant and this is one that always wins

raves. It has an elegant balance of flavors sure to impress and delight.

 

Serve this strudel as a main dish with a salad of spinach with Strawberry

Dressing or in smaller portions as part of a combination platter with

Artichoke Soup Provençal and Shredded Carrot Salad with Horseradish

Dressing (see separate recipes).

 

Preheat the oven to 375. Lightly oil a 10 x 13-inch baking tray.

 

Cut the Neufchâtel into several pieces, place in a large bowl, and set

aside in a warm place to soften. In a large frying pan, warm the oil. Add

the leeks, sprinkle with a pinch of salt, cover, and cook on medium heat

for 5 minutes. Stir in the asparagus and sauté for 5 minutes more, until

bright green and tender Toss the sautéed vegetables, tarragon, flour, salt,

and pepper with the Neufchâtel. Thoroughly mix in the cottage cheese,

Gruyère and Cheddar cheeses, and the eggs.

 

Lay the filo on a dry surface and cover with a clean, lightly dampened

towel (see Note). Combine the butter and oil in a small bowl. Place a

pastry brush and the bowl of butter-oil within easy reach. Arrange two

sheets of filo pastry in the prepared baking tray, allowing the excess filo

to drape over the sides. Lightly brush the top sheet with the

butter-oil. Repeat three more times for total of eight filo sheets.

 

Spread the filling evenly over the filo in the baking tray. Fold all four

sides of the filo up over the filling to make a border, and brush with the

butter-oil. Top with the remaining filo, two sheets at time, brushing each

layer as before. Tuck under the edges to fit the baking tray. Sprinkle

the top with sesame seeds.

 

Bake until golden and puffy, about 45 minutes. Let sit for 15 minutes

before cutting into squares and serving.

 

Note: Unoiled filo becomes brittle once exposed to the air, so work quickly

or keep a damp towel on the not-yet-used-used filo while you work. It's

also helpful to work in a draft free spot.

 

*Cut off the root end of the leeks and the tough dark green leaves, leaving

only the white and tender green parts of the leek. Immerse the stalks in

water to remove obvious sand and grit. Slice vertically down the center of

the bulb, separate its layers, and submerge again. Transfer to a colander

and rinse again under running water until the sand is gone.

 

PER 8-OUNCE SERVING: 443 CALORIES, 19.9 G PROTEIN, 33.5 G FAT, 17.2 G

CARBOHYDRATES, 13 G SATURATED FATTY ACIDS, 186.2 MG CHOLESTEROL, 683.9 MG

SODIUM, 1.9 G TOTAL DIETARY FIBER

 

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