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“This is an elegant side dish for roast beef or cut into smaller slices, a great appetizer or cocktail fare.The recipe makes two strudels, but is easily halved. Originally from the R.S.V.P. Letters to the Editor section of a May 1983 issue of Bon Apetit. The recipe comes from a natural foods restaurant in Bar Harbor,Maine called the Town Farm.”
1hr 30mins

Ingredients Nutrition


  1. Melt 3 tablespoons butter in large skillet over medium-high heat.
  2. Add mushrooms and onion and saute, stirring frequently, until vegetables are golden and mushroom juices have evaporated.
  3. Stir in Sherry and salt and cook until all Sherry is absorbed.
  4. Remove from heat and drain well; return mushroom mixture to skillet.
  5. Add cream cheese to mushrooms and stir until melted (place over low heat if necessary).
  6. Blend in breadcrumbs,yogurt, sour cream, parsley,water chestnuts, garlic,lemon juice, caraway seed and pepper; adjust seasoning with additional salt and pepper, if necessary.
  7. Preheat oven to 375 degrees.
  8. Grease rimmed large baking sheet.
  9. Place one phyllo sheet on work surface, covering remainder with plastic wrap to prevent drying.
  10. Brush sheet with butter;cover with second sheet and brush with butter.
  11. Repeat to form a stack of 10 sheets, brushing each with butter.
  12. Spoon half of mushroom filling in strip along one long edge of phyllo, leaving a 3 inch margin at each end.
  13. Roll up phyllo to enclose filling, tucking in ends.
  14. Transfer to prepared baking sheet seam side down; brush with butter.
  15. Sprinkle top with half of poppy seed.
  16. Repeat with remaining phyllo and filling to form second roll.
  17. Bake strudels until crisp and browned, about 25 minutes.
  18. Let cool 5 minutes, then cut each roll into 8 pieces.
  19. Serve immediately.

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