These elegant Sun-Dried Tomato & Herb Cheese Strudels are a show-stopping appetizer perfect for holiday gatherings or dinner parties. The filling combines creamy soft goat cheese with the intense, tangy flavor of oil-packed sun-dried tomatoes and fresh parsley and oregano. Wrapped in delicate layers of phyllo dough, they bake into golden, shatteringly crisp spirals. The contrast between the flaky exterior and the rich, savory filling is irresistible. Serve them warm, garnished with fresh tomato and herbs, for a sophisticated bite that feels homemade yet restaurant-quality. They are easy to assemble ahead of time, making them a stress-free choice for entertaining.
Sun Dried Tomato & Herb Cheese Strudels
Description
These elegant Sun-Dried Tomato & Herb Cheese Strudels are a show-stopping appetizer perfect for holiday gatherings or dinner parties. The filling combines creamy soft goat cheese with the intense, tangy flavor of oil-packed sun-dried tomatoes and fresh parsley and oregano. Wrapped in delicate layers of phyllo dough, they bake into golden, shatteringly crisp spirals. The contrast between the flaky exterior and the rich, savory filling is irresistible. Serve them warm, garnished with fresh tomato and herbs, for a sophisticated bite that feels homemade yet restaurant-quality. They are easy to assemble ahead of time, making them a stress-free choice for entertaining.Ingredients
Directions
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Bring the goat cheese to room temperature.
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In a mixing bowl, combine the goat cheese, 1/4 cup minced sun-dried tomatoes, 2 tablespoons minced sun-dried tomatoes (oil-packed), parsley, oregano, and pepper. Stir until smooth and well combined.
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Lay one phyllo sheet on a clean work surface. Keep the remaining sheets covered with a damp towel to prevent drying.
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Brush the phyllo sheet lightly with olive oil and season with a pinch of pepper.
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Top with a second phyllo sheet, brush lightly with oil, and season with pepper.
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Top with a third phyllo sheet, brush lightly with oil, and season with pepper.
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Fold the stacked phyllo sheets in half lengthwise.
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Brush the top layer with olive oil.
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Spoon one-quarter of the cheese filling into a 1-inch-wide log down one long side of the phyllo, leaving 1-inch borders on all sides.
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Fold each short end of the phyllo over the filling to enclose it.
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Brush the edges with olive oil and press firmly to seal the seam.
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Wrap the formed strudel tightly in plastic wrap.
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Place seam-side down and refrigerate until ready to bake.
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Repeat the process with the remaining phyllo sheets and filling to create 4 strudels total.
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Preheat the oven to 375 degrees F (190 degrees C).
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Lightly oil two cookie sheets.
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Place the strudels on the prepared sheets, seam sides down.
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Using a serrated knife, score each strudel diagonally, cutting only through the top layers of phyllo, making about 14 cuts per strudel.
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Brush the top of the strudels with remaining olive oil.
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Bake until golden brown and crisp, about 15 minutes.
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Remove from oven and let cool for 10 minutes.
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Cut through the score lines to separate into individual slices.
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Arrange slices cut-side up on a serving platter.
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Garnish with diced plum tomato and fresh oregano sprigs before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 819.0kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 45.0g225%
- Cholesterol 209.2mg70%
- Sodium 1300.5mg55%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 0.0g0%
- Sugars 9.2g
- Protein 47.2g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: The strudels can be assembled and refrigerated for up to 2 days before baking. If baking from cold, you may need to add 2-3 minutes to the baking time.
Handling Phyllo: Keep unused phyllo sheets covered with a damp, not wet, kitchen towel at all times to prevent them from drying out and cracking.
Substitution: If fresh goat cheese is unavailable, you can use cream cheese softened to room temperature, though the flavor will be milder.
Storage: Best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 5-10 minutes to restore crispness.
