Special Feature: Products Sally Recommends
chicken and leek strudels
Makes 6 servings
6 split chicken breasts, cooked
4 tablespoons butter
1 bunch (about 3) leeks, chopped (white part only)
1 carrot, peeled and shredded
1/4 cup chopped flat-leaf parsley
3/4 teaspoon crumbled dried tarragon
1/4 teaspoon white pepper
Salt to taste
2 eggs, beaten
1 1/4 cups (5 oz.) shredded jarlsberg or Gruyre cheese
12 sheets fila dough
Preheat the oven to 375F. Remove the skin and bones from the chicken and dice the meat in large chunks. Place the chicken meat in a bowl. In a large skillet melt 1 tablespoon of the butter and saut the leeks and carrot until soft. Add to the chicken along with the parsley, tarragon, pepper, salt, eggs, and cheese and mix lightly. Melt the remaining 4 tablespoons butter. Lay out 1 sheet of fila (keep remaining sheets covered with plastic wrap so they don't dry out). Brush lightly with melted butter, cover with a second sheet, and brush half of it lightly with melted butter; then fold sheet in half. Brush top of folded sheet lightly with butter. Place one-sixth of the filling in a log shape along a long side, leaving a 1-inch strip uncovered along edge and at sides. Fold in 1-inch sides and roll up the dough like a jelly roll, encasing the filling. Place seam side down on a lightly buttered baking sheet. Repeat with the remaining fila sheets and filling. Lightly brush tops of the fila rolls with butter. At this point, cover and refrigerate or freeze. Let thaw completely before baking. Bake in the oven for 20 minutes, or until golden brown.
©Lou Seibert Pappas
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.