Autumn Appetizer Strudel


(4 votes) 4 4

Serve up this great strudel at any party function!

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  • 1 Tbs. butter
  • 2 Tbs. shallots, finely chopped
  • 1 clove minced garlic
  • 2 C. shiitake mushrooms, sliced with stem removed
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 tsp. brandy
  • 2 Tbs. Madeira wine
  • 2 oz. cream cheese, softened
  • 1/4 C. sour cream
  • 1 egg, lightly beaten
  • 1/2 C. canned chestnuts, diced
  • 1 C. fresh brussel sprouts, cooked and shredded
  • 1/2 tsp. chopped fresh thyme
  • 1/2 tsp. caraway seeds
  • Salt and pepper to taste
  • 1/4 C. light rye breadcrumbs
  • 20 sheets Athens™ Fillo Dough, thawed
  • 1/4 C. butter, melted
  • 2 tsp. poppy seeds

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In medium saucepan, over low heat, melt 1 Tbs. butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes.

Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool. In medium bowl, combine cream cheese, sour cream and egg. Add chestnuts, brussel sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in breadcrumbs. Prepare large fillo strudel according to directions for Rolls or Strudels. Sprinkle each layer with poppy seeds, reserving

1/2 tsp. to sprinkle on top of rolled strudel. Score top of rolled strudel into 8 equal portions. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown. Excellent with grilled summer squash and zucchini.

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