Directions: |
Directions:Soak currents in Marsala in small bowl at least 2 hours or overnight
Melt 1 T butter with 1 T oil in heavy large skillet over medium-high heat. Add onion and leeks. Saute until just tender about 5 minutes.
Stir in brown sugar, lemon, savory and currant mixture.
Reduce heat to medium. Cover and cook until unions are very tender, stirring occasionally about 10 minutes. Remove from heat. Stir in lemon peel, salt and pepper. Cool completely. (filling can be prepared one day ahead, refrigerate. Bring mixture to room temperature before continuing)
Melt remaining 5 T butter in heavy sauce pan. Place large sheet of wax paper on work surface. Place one phyllo sheet on top of waxed paper (cover remainder with plastic wrap then with damp towel to prevent drying). Brush phyllo lightly with butter. Top with second sheet of phyllo and brush with butter. Top with third sheet and brush with butter. Sprinkle 3 T bread crumbs over buttered phyllo. Place 4th sheet phyllo over breadcrumbs brush with butter and sprinkle 2 T breadcrumbs. Top with 5th sheet of phyllo. Brush phyllo with butter and sprinkle with bread crumbs.
Spoon onion filling along one long side of pastry in 3-inch wide strip, beginning 1 1/2 inches in from one long side and leaving 1-inch border on short sides. Fold short sides in over filling. Brush folded borders with butter. Starting at filled side, gently roll pastry up jelly roll style, forming strudel.
Brush top, ends and sides of strudel with butter. Transfer to buttered cookie sheet, seam side down. Using serrated knife, make diagonal slits in pastry (do not cut through to filling) 2 inches apart, forming 6 sections.
In pre-heated 375 degree oven bake about 30 minutes on center rack until golden brown and crisp. Cool 30 minutes. Cut strudel on slits and serve. |
This recipe for Onion & Leek Strudel (Thanksgiving: pure yum) is from