Try our Cambozola Strudel with Roasted Red Pepper Coulis. Cambozola is a smooth and extra creamy soft-ripened cheese from Germany with subtle blue veins. The fiery red sauce gives the dish a piquant twist!
Servings 8
Ingredients
- 1 large red onion peeled and thinly sliced
- 3 large leeks washed and thinly sliced (white part only)
- 3/4 cup melted butter divided
- 2 medium Yukon Gold Potatoes peeled and sliced thinly
- 2 large sprigs fresh thyme stems removed (1 tbsp leaves)
- 2 large sprigs fresh tarragon stems removed
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 6 ounces German Cambozola cheese crumbled
- 1/2 teaspoon Salt divided
- 1/4 teaspoon black pepper divided
- 6 sheets phyllo dough
- 1/4 cup German sweet mustard
- 4 freshly roasted red peppers skinned and seeded (or jarred roasted peppers)
- 2 tablespoons German vinegar
- 1/4 cup canola or olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Tabasco sauce
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, sauté onions and leeks in 2 tablespoons of butter over medium-low heat, stirring occasionally until a caramel brown, about 20 minutes.
- Meanwhile in another skillet, sauté potatoes in 2 tablespoons butter until tender crisp; about 10 minutes, stir occasionally. Remove from heat; stir in thyme, tarragon, sour cream, and lemon juice, Cambozola and half the salt and pepper. Add the caramelized onion mixture; mix well.
- On a jellyroll pan, fold one phyllo sheet in half lengthwise; brush with about 1 tablespoon melted butter; repeat layering phyllo with remaining sheets.
- Brush mustard over phyllo. Spread Cambozola and vegetable mixture to cover half of the length of the phyllo and leaving a 1-1/2 inches border on the short sides. Roll jellyroll fashion; place seam-side down on pan and brush with remaining melted butter. Bake on upper middle shelf 25-30 minutes or until golden brown.
- Place roasted peppers in a food processor with vinegar, oil, juice Tabasco and remaining salt and pepper; blend until smooth. Slice strudel and serve on a plate drizzled with roasted pepper coulis.
