5
Submitted by MamaJ
"This is an elegant take on breakfast food. It can be made the night before and baked just before serving. Give this a try if you want something a little different than a breakfast casserole or strata. It is a very lovely meal to serve to brunch guests. Enjoy!**Don't let the long list of ingredients or instructions put you off. It is very simple to make."
photo by 2Bleu 
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
5
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ingredients
-
Filling
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1⁄3 cup shredded swiss cheese
- 2 tablespoons parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne
- 1⁄8 teaspoon nutmeg
- 1⁄4 lb bulk pork sausage
- 5 eggs, beaten
- 3⁄4 teaspoon fresh thyme leave
- 1 tablespoon fresh parsley, minced
-
Pastry
- 5 sheets phyllo dough
- 1⁄2 cup butter, melted
- 1⁄4 cup dry breadcrumbs
-
Topping
- 2 tablespoons parmesan cheese
- 2 tablespoons fresh parsley, minced
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directions
- Preheat oven to 375 (if baking right away).
- Melt 2 T. butter in a saucepan and blend in flour.
- Cook over medium heat until smooth and bubbly, about 1 minute.
- Gradually add milk and cook until mixture boils and thickens, stirring constantly.
- Boil one minute.
- Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
- Stir until cheeses are melted and set aside.
- In medium skillet, brown sausage; drain.
- Stir in eggs and thyme and cook over medium heat until eggs are just set.
- Stir in cheese sauce and 1 T. parsley.
- Cool completely.
- Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
- Brush one sheet with melted butter and sprinkle with bread crumbs.
- Fold in half lengthwise; brush with butter.
- Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
- Place seam side down on ungreased cookie sheet.
- In a small bowl, combine topping ingredients.
- Brush strudel with melted butter and sprinkle with topping.
- Repeat until all five strudels are made.
- Bake for 15 minutes or until crisp and light brown.
- These can be prepared, covered and refrigerated a day ahead, then baked as directed.
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Reviews
-
These are really good and really filling. Tasty and something impressive to fix for guests. Made for ZWT4 Family Picks for the Tastebud Tickling Travellers.
CookingONTheSide
-
Hmmm. These were good, but I think they need some tweaking before I make them again. We think they need more sausage and less cheese sauce, I also found them really big...too much filling and not enough phyllo. We enjoyed them better when I folded the pastry in thirds (lengthwise) and used only 1/4-1/3 cup of the filling. I also couldn't see what the point of the breadcrumbs between the layers was, couldn't taste them when they were there and didn't miss them when they weren't. A neat idea though...thanks!
Chef summerlover
-
I did not make these but had them at a friends house for brunch with bloody marys. They melted inyour mouth- very rich so no need to eat more than one- the nutmeg added great flavor.
kristinfrn
See AlsoApple Strudel -
well this is wonderful, I love recipes using phyllo dough, since the filling needs to be pre-cooked and the sauce also needs to be cooked this is a ittle time-consuming but worth the little extra step, I used spicy Italian sausages, there was no mention of the size of baking pan to use so I use a baking sheet, thanks for sharing this recipe MamaJ!...Kitten:)
Kittencalrecipezazz
-
Thank you MamaJ, This was a nice breakfast strudel with lots of flavor. Buddha loves swiss cheese, for myself, I would use american cheese. I feel you could stuff them with just about anything, bacon, ham, peppers, onions, etc. I made them up like little pocket pies and I think it worked out well. Thank you for sharing!
2Bleu
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RECIPE SUBMITTED BY
MamaJ
- 4 Followers
- 47 Recipes
- 14 Tweaks
I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time.<br> Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together.<br> My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites. <br> My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies.<br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><br><img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><br><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
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