Sun-dried Tomato and Herbed Cheese Strudel

Serves 10

4 oz. mild goat cheese
4 oz. cream cheese
2 Tbs. chopped fresh tarragon (or 1 tsp. dried)
1 cup oil-packed sun-dried tomatoes, drained and cut into strips
2 Tbs. chopped chives
1/4 tsp. salt
1/2 tsp. freshly ground pepper
8 sheets phyllo dough, at room temperature
1/4 cup melted butter

Preheat oven to 375 degrees. Grease baking sheet.

Combine cheeses with tarragon, tomatoes, chives, salt and pepper until smooth.

Place a sheet of phyllo dough horizontally in front of you. Brush with butter. Continue until you have a stack of four sheets. Do not brush top sheet with butter. Using half the filling, spread an even 3-inch-wide strip about 1 inch from the bottom and 2 inches from the sides. Fold up the bottom and fold in the sides of the dough and roll up like a jelly roll. Place the strudel, seam side down, on the baking sheet.

Brush top and sides with butter. With a sharp knife, cut several slits in top of strudel. Repeat with remaining phyllo sheets and filling.

Bake until golden brown and crispy, about 30 minutes. Let cool about 15 minutes before serving.

Cut 3-inch thick slices with serrated knife.
(Louise Fiszer)