Ingredients
- 12 phyllo pastry sheets
- 6 ingredients in bowl until smooth
- 1 borders
- 1 long side of sheet
- 1 wide log down
- 1 more shee fold stacked phyllo in
- 1 phyllo sheet on work surface
- 1 tomato (plum)
- 1/4 filling in
- 130 gr soft goat cheese (fresh)
- 260 ml cream cheese room temperature
- 80 ml olive oil
- 40 gr sun tomatoes (minced dried)
- 28 gr sun tomatoes (minced dried)
- 12 gr oregano (minced fresh)
- 3 gr parsley (minced fresh)
- some pepper
Press seam to seal. Wrap strudel tightly in plastic. Refrigerate seam side down. Repeat with remaining phyllo and filling, forming 4 strudels total. (Can be prepared 2 days ahead.) Preheat oven to 375 degrees. Lightly oil cookie sheets. Place strudels on prepared sheets, seam sides down. Using serrated knife, score each strudel (cutting through phyllo only), making 14 diagonal cuts in each. Brush strudels with oil. Bake until golden, about 15 minutes. Cool 10 minutes. Cut through score lines, forming slices. Arrange cut side up on platter. Garnish slices with tomato and oregano. *
