https://www.philly.com.au/recipe/mushroom-and-leek-strudel/

Back

Mushroom and Leek Strudel

Mushroom and Leek Strudel
15 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 500g button mushrooms, thinly sliced
  • 1 leek, trimmed, washed, thinly sliced
  • 250g PHILADELPHIA Block Cream Cheese, at room temperature, chopped
  • 1 egg, whisked
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons finely chopped tarragon
  • Salt and freshly ground black pepper, to season
  • 6 sheets filo pastry
  • Olive oil cooking spray
  • 20g butter, melted
  • 2 teaspoons sesame seeds

How to make it

  1. PREHEAT oven to 200°C, and line a large oven tray with baking paper.
  2. HEAT 2 teaspoons of the oil in a large non-stick frying pan over a medium-high heat. Add mushroom and cook, stirring occasionally, until golden. Transfer to a large bowl.
  3. ADD remaining oil and leek and cook for 3 minutes or until soft. Transfer leek to the bowl with mushroom. Add PHILLY, egg, Worcestershire sauce and tarragon. Stir until well combined. Season lightly with salt and pepper.
  4. LAY 1 sheet of filo on a flat surface. Spray with oil. Repeat with remaining sheets, layering as you go. Spoon mushroom mixture along 1 long side of filo stack, leaving a 5cm border on each side. Roll filo over once, fold over sides and continue to roll to form a sausage shape. Transfer to prepared oven tray. Brush the top of the strudel with butter and sprinkle with sesame seeds.
  5. BAKE for 20-25 minutes or until golden and crisp. Slice and serve.
More recipes you will love
Christmas Pavlova Cheesecake
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath
Berry Pavlova Wreath