|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Strudels are little crispy pockets filled with fresh summer vegetables that are delicious to eat straight out of the oven or to freeze for another day.
Sauté 1 onion chopped up and add to broccoli, cook.
Let cool and add bread crumbs, cheddar and nuts salt and pepper
Use defrosted phyllo as per instructions.
Cut the sheets into thirds to form pieces about 4 inches by 16.
Places at least 4 sheets on top of each other lathering with melted butter in between.
Starting at on end, place about a table spoon of filling to the left of center about ½ from the bottom. Flip over into a triangle and keep doing so until you reach the top. Tuck the ends under.
Butter a baking sheet and then brush the tops with butter.
Bake in a preheated 375 oven and bake until golden about 15 minutes.
You can freeze them uncooked, or cook them part way refrigerate and then pop them into a pre-heated 400 oven for five minutes just before serving.