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Creamy Mushroom Strudel

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“I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
  2. Cut cream cheese into hot mushrooms, tossing until cheese melts.
  3. Add remaining filling ingredients; mix well.
  4. To Assemble: Use a well-buttered baking tray.
  5. Melt the butter.
  6. Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
  7. Add another leaf and brush with more butter (be generous).
  8. Continue to stack the leaves until you have 5.
  9. Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
  10. Brush top with butter and sprinkle on 1 tbsp poppy seeds.
  11. Using a spatula, transfer to a buttered tray.
  12. Repeat this ritual to make a second roll.
  13. Slash each roll into 3rds, on the diagonal.
  14. Bake 25 minutes at 375°F.
  15. Serve hot.

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