Breakfast Strudels

  • 2 T. butter
  • 2 T. flour
  • 1 c. milk
  • 1/2 c. shredded Swiss cheese
  • 2 T. grated parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. nutmeg
  • 1/4 lb. bulk pork sausages
  • 5 large beaten eggs
  • 1 1/2 tsp. thyme
  • 1 T. chopped, fresh parsley
  • 5 frozen phyllo pastry sheets, thawed
  • 1/2 c. melted butter
  • 1/4 c. dry bread crumbs
  • 1 T. grated parmesan cheese
  • 2 T. chopped, fresh parsley

Preheat the oven to 375 degrees. Melt two tablespoons of butter in a small saucepan. Blend in the flour, cook over medium heat until smooth and bubbly, about 1 minute. Gradually add the milk; cook until the mixture boils and thickens, stirring constantly. Boil for one minute. Add the Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg. Stir the mixture until the cheeses are melted. Set aside. In a medium skillet, brown the sausage and drain. Stir in the eggs and thyme. Cook over medium heat until the eggs are just set. Stir in the cheese sauce and 1 tablespoon of parsley. Cool completely.

Unroll the phyllo sheets: cover with plastic wrap or a moist towel. Brush one phyllo sheet with some melted butter and sprinkle with bread crumbs. Fold it in half lengthwise and brush again with butter. Place 1/2 cup of the filling on the bottom of the short side of the phyllo, leaving a one inch edge on the bottom and sides. Turn up the edge. Fold in the sides. Roll up. Place the seam side down on an ungreased cookie sheet.

In a small bowl, combine the topping ingredients. Brush the strudel with the melted butter; sprinkle with the topping. Repeat this procedure with the remaining phyllo sheets, filling, and topping. Bake at 375 for 15 minutes or until the strudels are crisp and lightly browned.

Note: The strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed.

  • Yields: 5 servings
  • Preparation Time: 45 minutes
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