Broccoli strudel from Moosewood Cookbook, New Revised Edition by Mollie Katzen

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Notes about this recipe

  • oboistaalli on January 27, 2022

    This is so delicious! And don't be intimidated by the filo: Even if it tears when you are piling up the leaves, it will all be beautiful once rolled up and the broccoli filling is delicious. I cut both the broccoli and mushroom filling recipes in half to make each strudel. In the photo, the Broccoli Strudel is the plain one and the Mushroom Strudel has poppy seeds.

  • dinnermints on December 19, 2015

    Yum! This took longer to make than I'd initially thought, since my filo dough was a bit aged and the sheets had broken into strips. The strudel looked a bit mummy-like, but the flavor was good. I sprayed olive oil on with a pump spray instead of brushing with oil, worked great. All chopped up, used about 1 1/4 lb broccoli, 6oz whole wheat bread for the crumbs, and 8oz cheddar.

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