| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 stick unsalted butter
- 1 large egg white
- 4 ounces cream cheese, at room temperature
- Freshly ground pepper
- 2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup)
- 1/2 cup chopped candied pecans
- 6 sheets frozen phyllo dough, thawed
- 1/4 cup breadcrumbs
- Honey, for drizzling
Instructions
- Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.
- Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.
- Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)
- Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.
- Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 285 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 52 mg |
| Sodium | 250 mg |
Reviews
I changed this significantly after deciding it just might be too much blue cheese for our taste. I substituted boursin fine herb cheese instead and it worked out just fine. Kept the candied pecans which really added to the taste. The directions were spot on. It wasn’t difficult to make, but looked like it was.
Made this for a family Christmas gathering and everybody raved on it. I added a little ground sausage, which was an excellent addition adding a little space
I made this for a “get together” and it was FABULOUS! Working with the phyllo dough wasn’t the easiest but the result was well worth the effort. I’m going to be using this recipe for the holidays. Well done Food Network!