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Name: Spicy Festive Strudel with Apricot And Stilton - Vegetarian
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Turnip; 1 Pinches cumin; 1 Pinches cinnamon; 1 Pinches allspice; Coarse sea salt; (if liked); 1 Swede; 1 Yam; 6 oz Butter melted; 1 Carrot; 1 Lemon; zest of; 10 Dried apricots; chopped; 1 Leek; 1 Onion finely chopped; 1 Parsnip; 1 Pinches fresh thyme; 1 pk Filo pastry; 4 oz Stilton; crumbled

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INGREDIENTS

1 Turnip
1 Pinches cumin
1 Pinches cinnamon
1 Pinches allspice
Coarse sea salt; (if liked)
1 Swede
1 Yam
6 oz Butter ; melted
1 Carrot
1 Lemon; zest of
10 Dried apricots; chopped
1 Leek
1 Onion ; finely chopped
1 Parsnip
1 Pinches fresh thyme
1 pk Filo pastry
4 oz Stilton; crumbled

Servings

INSTRUCTIONS

Cut the vegetables into batons and blanch in boiling water, leaving firm in the middle. Add the spices to some butter and sweat the onion until soft and transparent. Add the lemon zest, thyme and vegetables and cook for 2 minutes. Remove from the heat and allow to cool. When cool add the apricots and stilton. Season. Preheat the oven to 350F. Unfold the filo pastry, and using a pastry brush, brush 1 sheet with some of the melted butter. Place another sheet on top and carefully rub smooth with your hands. Repeat twice so you have three x two ply sheets. Now brush the edges of the longer sides with butter and join them together to make one big rectangle. Spread the vegetable mix down the centre and fold in strudel fashion. Brush the top with egg yolk and sprinkle with coarse sea salt. Bake in the pre-heated oven for 30 minutes until crisp and golden brown.

NOTES

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Spicy Festive Strudel with Apricot And Stilton - Vegetarian

1 Turnip
1 Pinches cumin
1 Pinches cinnamon
1 Pinches allspice
 Coarse sea salt; (if liked)
1 Swede
1 Yam
6 oz Butter melted
1 Carrot
1 Lemon; zest of
10 Dried apricots; chopped
1 Leek
1 Onion finely chopped
1 Parsnip
1 Pinches fresh thyme
1 pk Filo pastry
4 oz Stilton; crumbled

Cut the vegetables into batons and blanch in boiling water, leaving firm in  the middle. Add the spices to some butter and sweat the onion until soft  and transparent. Add the lemon zest, thyme and vegetables and cook for 2  minutes.    Remove from the heat and allow to cool. When cool add the apricots and  stilton. Season.    Preheat the oven to 350F.    Unfold the filo pastry, and using a pastry brush, brush 1 sheet with some  of the melted butter. Place another sheet on top and carefully rub smooth  with your hands. Repeat twice so you have three x two ply sheets. Now brush  the edges of the longer sides with butter and join them together to make  one big rectangle.    Spread the vegetable mix down the centre and fold in strudel fashion. Brush  the top with egg yolk and sprinkle with coarse sea salt. Bake in the  pre-heated oven for 30 minutes until crisp and golden brown.

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Nutrition

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Serving Size: 1 Serving (1376g)
Recipe Makes: 1 servings

Calories: 3754
Calories from Fat: 2676 (71%)

Amt Per Serving		% DV

	Total Fat 297.4g	396 %
	Saturated Fat 179.9g	900 %
	Monounsaturated Fat 82.4g
	Polyunsanturated Fat 13.9g
Cholesterol 731.4mg		225 %
Sodium 3748.8mg		129 %
Potassium 1843.4mg		49 %
Total Carbohydrate 250.3g		74 %
	Dietary Fiber 23.9g	96 %
	Sugars, other 226.4g
Protein 33.4g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3754

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