Moosewood: Kale & Red Pepper Strudel

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* Exported from MasterCook *

 

Kale & Red Pepper Strudel

 

Recipe By : Moosewood Restaurant New Classics, page 334

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chopped onions

1 tablespoon olive oil

2 garlic cloves -- minced or pressed

4 cups rinsed stemmed and chopped kale -- up to 5

1/2 teaspoon salt

1 1/4 cups diced red bell peppers

1 teaspoon minced fresh rosemary -- scant teaspoon

12 ounces firm tofu -- crumbled

1 cup Neufchâtel -- at room temperature

1 cup grated sharp Cheddar

OR Parmesan or provolone

1 tablespoon unbleached white flour

2 tablespoons chopped fresh parsley

ground black pepper -- to taste

***FILO***

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

3 tablespoons vegetable oil -- up to 4

OR melted butter or a mixture

1/2 teaspoon sesame seeds -- (optional)

 

Serves 6. Preparation time: 1 hour. Baking time: 45 minutes. Cooling

time: 15 minutes

 

We've created a number of recipes in this cookbook that combine tofu and

cheese. The tofu adds all of the well-known health benefits of soy foods

as well as bulk - but with a lighter texture than cheese. Of course, we

still love the rich flavor of cheese, so why not get the best of both worlds?

 

Our creamy filling boasts the goodness of tofu and the yumminess of

cheese. When combined with bright green kale, vibrant red peppers,

rosemary, garlic, and parsley, it makes an exquisite filling for the flaky

filo.

 

The amount filo you need will depend on the size of your baking pan and the

size of your filo sheets. A good rule of thumb is to use eight single

layers of filo on the bottom, spread on the filling, and top with at least

eight more layers of filo. The more layers (within reason), the more

puffed and beautiful the strudel will be.

 

Preheat the oven to 350F. Lightly butter a 10 x 14-inch baking tray or

shallow pan.

 

Cook the onions in the olive oil on low heat for 5 minutes. Add the

garlic, kale, and salt. Cover and cook for about 5 minutes, until the kale

wilts, adding 1 to 2 tablespoons of water to prevent sticking, if

necessary. Stir in the bell peppers and rosemary. Cover and cook on low

heat until the vegetables are tender, about 10 minutes.

 

While the vegetables cook, combine the tofu, Neufchâtel, grated cheese,

flour, and parsley in the bowl of a food processor. Process until smooth

and creamy. When the vegetables are ready, drain them if any liquid

remains, and stir in the tofu-cheese mixture. Add black pepper to taste

and set aside.

 

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

towel (see Note). Place a pastry brush and a bowl of the oil or melted

butter 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 oil or butter. Repeat three more

times for a 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 oil

or butter. Top with the remaining filo, two sheets at a time, brushing

each layer with oil or butter. Tuck under the edges to fit the baking

tray. Sprinkle the top with sesame seeds, if desired.

 

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

before 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.

 

PER 8.5-OUNCE SERVING: 395 CALORIES, 13.9 G PROTEIN, 31.1 G FAT, 17.9 G

CARBOHYDRATES, 9.4 G SATURATED FATTY ACIDS, 34.2 MG CHOLESTEROL, 461.9 MG

SODIUM, 1.9 G TOTAL DIETARY FIBER

 

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