Ingredients:
1/3 cup butter or 1/3 cup margarine, melted
1 tablespoon butter or 1 tablespoon margarine, melted
3/4 cup chopped carrots
2 garlic cloves, minced
1/2 cup young tiny peas
1/2 cup sweet corn
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup ricotta cheese
1/2 cup shredded swiss cheese or 1/2 cup asiago cheese
1 tablespoon chopped fresh thyme ( or 1 teaspoon dried)
1 eggs, slightly beaten
6 frozen phyllo pastry sheets, thawed
3 tablespoons dry breadcrumbs
Directions:
Preheat oven to 375 degrees.
Heat 1 tablespoon butter in a.
large skillet over medium heat.
Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
Let stand 5 minutes.
Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
Melt remaining 1/3 cup butter.
Place one phyllo dough on work surface; lightly brush with butter.
Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
Repeat with 3rd. and 4 th. sheets of phyllo dough.
Top with fifth sheet of dough; brush with butter.
Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
Fold long sides in over filling; lightly brush folded edges with butter.
Starting at filled side, gently roll-up, jelly-roll style.
Lightly brush strudel with butter.
Transfer to a lightly greased jelly roll pan, seam side down.
Bake 28 to 30 minutes or until golden brown.
Cool 10 minutes before slicing with a serrated knife.
Serve warm as a side dish.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.