Phyllo dough consists of very thin sheets of pastry that are layers together to create a delicate flaky crust. It is sold frozen and should be thawed in the fridge. Once thawed and opened, it will need to be kept under a damp towel or plastic wrap so it won’t dry out. I used Apollo brand #4 pastry sheets which are 12×17″ and cut them in half leaving me with 12×8.5″ pieces. The package contains 28 full size sheets. This recipe doesn’t use the entire package so securely wrap up remaining sheets in plastic wrap and return to fridge or freezer. Serve with basalmic vinaigrette.
24 (or so) sheets thawed phyllo dough
1/2 stick butter, melted
1 red pepper, washed, seeded, sliced
1 yellow pepper, washed, seeded, sliced
1 bunch asparagus, washed and trimmed
1 log chevre (goat’s milk cheese) , herbed or regular
Heat oven to 375 degrees. Place 1 sheet of phyllo dough on work surface. Lightly brush with butter. Place another sheet on top of the previous and brush lightly with butter. Repeat until there are 4 layers. Line up chevre, asparagus and peppers and sprinkle with black pepper. Roll up, fold edges under to seal. Brush with butter and poke 4 small holes in top to vent. Repeat until you have 6 strudels. Place all on baking sheet and bake until golden brown, 30 minutes.