- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 1
- sweet potato, peeled and cut into chunks
- 1 tbsp
- vegetable oil
- 15 mL
- 3 cups
- chopped mixed mushrooms (shiitake, crimini, oyster and white)
- 750 mL
- 1
- onion, chopped
- 1 tsp
- dried thyme leaves
- 5 mL
- 2 cloves
- garlic, minced
- 2 cups
- arugula
- 500 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 6 sheets
- frozen Compliments Phyllo Pastry Sheets, thawed overnight in refrigerator
- 3 tbsp
- melted butter
- 45 mL
- 1 1/4 cups
- Sensations by Compliments Canadian Cheddar Cheese Aged 5 Years, shredded
- 310 mL
Directions
Step 1
Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 min. Drain and set aside.
Step 2
Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 min. Add garlic and cook for 2 min. Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool.
Step 3
Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter.
Step 4
Bake until golden and crisp, about 20 min. Cut each strudel into 4 pieces.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
