Noodle Strudel
Delight your taste buds with this savory Noodle Strudel, a unique twist on classic comfort food that combines tender egg noodles, creamy cheeses, and aromatic herbs, all wrapped in crisp, golden phyllo dough. This recipe perfectly balances rich cream cheese, shredded mozzarella, and Parmesan with the subtle punch of garlic and a sprinkle of fresh parsley, creating a luscious filling that's hearty yet refined. The buttery layers of phyllo provide a satisfyingly crisp contrast, making every bite a textural masterpiece. Ideal for dinner parties or a cozy family meal, this showstopping dish is as easy to make as it is impressive. Ready in just under an hour, Noodle Strudel is your new go-to recipe for comfort and elegance combined.
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Recipe Information
Ingredients
- 250 grams egg noodles
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 120 grams cream cheese, softened
- 100 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 pieces phyllo dough sheets
- 4 tablespoons melted butter, for brushing
- 1 piece egg, beaten
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Cook the egg noodles according to the package instructions, drain them, and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
Add the cream cheese to the skillet and stir until fully melted and combined. Remove from heat.
In a large mixing bowl, combine the cooked egg noodles, the melted cream cheese mixture, shredded mozzarella, grated Parmesan, chopped parsley, salt, and black pepper. Mix well to evenly coat the noodles.
Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Layer a second sheet on top and repeat until you have 3 stacked sheets. Set aside and repeat with the remaining 3 sheets to form a second stack.
Evenly divide the noodle mixture between the two prepared stacks, spreading it along one side of each stack to form a log shape. Carefully roll each stack into a strudel, tucking in the edges as you go to seal the filling inside.
Place the strudels seam-side down on the prepared baking sheet. Brush the tops with the beaten egg to create a golden crust.
Bake in the preheated oven for 30-35 minutes, or until the phyllo dough is crispy and golden brown.
Allow the strudels to cool for 5 minutes before slicing into pieces. Serve warm and enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 154 mg | 3% | |
*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.
