six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
3/4 stick (6 tablespoons) unsalted butter, melted
4 tablespoons sesame seeds, toasted lightly
10 ounces mild goat cheese, softened (about 1 cup)
26 pitted dates, cut crosswise into thirds
8 slices of crisp-cooked bacon, crumbled
2 tablespoons minced scallion
Preheat the oven to 400°F. On a work surface arrange a
20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet
of the phyllo on the wax paper, brush it with some of the
butter, and sprinkle it with about 2 teaspoons of the sesame seeds. On
this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo
on top. Spread 1/2 cup of the goat cheese along the pastry in a 1-inch
strip about 2 inches above the near long side, leaving a 2-inch border
at each end. Arrange half the date pieces on the cheese and sprinkle
them with half the bacon, half the scallion, and 2 teaspoons of the
remaining sesame seeds. Using the wax paper as a guide, lift the bottom 2
inches of the pastry over the filling, fold in the ends, and roll up
the strudel tightly. Transfer the strudel carefully, seam side down, to a
lightly buttered baking sheet and brush it with some of the remaining
butter. Make another strudel with the remaining ingredients in the same
manner.
Bake the 2 strudels in the lower third of the oven for
15 to 20 minutes, or until they are golden, and let them cool to warm on
the baking sheet on a rack. The strudels may be made 1 day in advance
and kept covered loosely and chilled. Reheat the strudels in a preheated
357°F. oven for 10 minutes. Serve the strudels warm, cut into 1-inch
pieces with a serrated knife.
bacon recipe courtesy of: Gourmet, December 1993
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