Goat cheese, date, and bacon strudels

1 servings

Ingredients

Quantity Ingredient
Six; (18-by 14-inch)
; sheets of phyllo,
; stacked between 2
; sheets of wax paper
; and covered with a
; dampened kitchen
; towel
¾ Stick unsalted butter; melted (6
; tablespoons)
4 tablespoons Sesame seeds; toasted lightly
10 ounces Mild goat cheese; softened (about 1
; cup)
26 Pitted dates; cut crosswise into
; thirds
8 slices Crisp-cooked bacon; crumbled
2 tablespoons Minced scallion

Directions

Preheat the oven to 400F. 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 ½ 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 357F. oven for 10 minutes.

Serve the strudels warm, cut into 1-inch pieces with a serrated knife.

Makes about 36 hors d'oeuvres.

Gourmet December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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