Cheddar Broccoli Strudel
Elevate your appetizer game with this irresistibly savory Cheddar Broccoli Strudel, a dazzling dish that combines flaky, golden phyllo pastry and a rich, cheesy filling. Packed with finely chopped broccoli, sharp cheddar, and creamy cheese spiced with garlic, onion, and a hint of paprika, this strudel strikes the perfect balance between comfort food and elegance. Each buttery layer of phyllo dough wraps around the velvety filling, creating a delightful crunch with every bite. Perfect for a crowd-pleasing party platter or a satisfying vegetarian main, this easy-to-make recipe bakes to perfection in just 30 minutes. Serve it warm or at room temperature for an appetizer that’s sure to impress!
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Recipe Information
Ingredients
- 8 sheets Phyllo dough (thawed)
- 6 tablespoons Unsalted butter (melted)
- 2 cups Broccoli florets (finely chopped)
- 1.5 cups Sharp cheddar cheese (shredded)
- 4 ounces Cream cheese (softened)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Paprika
- 1 large Egg (beaten)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the broccoli, shredded cheddar cheese, cream cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until fully incorporated.
Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet of phyllo dough on top and repeat the process until all 8 sheets are stacked, with butter brushed between each layer.
Spread the broccoli and cheese mixture evenly along one long edge of the stacked phyllo dough, leaving about 1 inch of space from the edges.
Carefully roll the dough into a tight log, starting from the edge with the filling. Tuck in the ends as you roll to seal the strudel.
Place the rolled strudel seam-side down on the prepared baking sheet and brush the top with the beaten egg for a golden, glossy finish.
Using a sharp knife, gently score the top of the strudel with shallow diagonal slits, about 2 inches apart, to make slicing easier after baking.
Bake the strudel in the preheated oven for 30 minutes or until the pastry is golden brown and crisp.
Allow the strudel to cool slightly for 5-10 minutes before slicing into pieces and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 10.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1542 mg | 119% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
