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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1376g)|
|Recipe Makes: 1 servings|
|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.
Calories per serving: 3754
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!