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.