Broccoli Strudel

Page 162

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

I have made this just once before, 31 one years ago using dill rye bread crumbs from the recipe from the original Moosewood cookbook. That filling used 2 eggs which this one does not. I wonder if the filo leaves are smaller than they used to be. I had a hard time fitting all the filling in, and ended up making one loaf they way she recommend, but the other loaf I made longitudinally and fit in more filling. I used Panko instead of fresh bread crumbs with the result of a filling that was not leaking moisture. I probably could have reduced the amount used by ¼. This was quicker than and just as delicious as I remembered.

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