High 5 “ANYTHING” Strudel

Recipe by Chef Laura RomitoCourse: BreakfastCuisine: American


Prep time


Cooking time




  • 1 cup shredded cheese

  • 4 eggs, scrambled

  • ½ cup onion, sautéed til golden

  • 1 cup cooked chicken, salmon, pork, OR turkey, cut into small pieces (optional)

  • ½ cup torn spinach leaves

  • Sesame and poppy seeds, optional

  • ½ cup small diced vegetables like peppers, carrots, scallions, mushrooms etc

  • ½ cup cooked potatoes or sweet potatoes

  • More cheese

  • Crumbled cooked bacon or sausage

  • Sundried tomatoes

  • Roasted peppers

  • Fresh or dried herbs

  • Cooked lentils, quinoa, rice, or cous-cous

  • Dough
  • 2 boxes phyllo dough, thawed overnight in the cooler or refrigerator; covered with one dry towel and one moist towel (clean towels of course!)

  • ½ pound butter, melted, foam removed from top or ½ butter and ½ pure olive oil


  • Prepare all your filling ingredients and let them cool completely
  • layer three to five sheets of phyllo with melted butter brushed between each layer; place about a ¼ to ½ a cup of filling across the lower 3rd of the phyllo and roll up into a log, turning the log seam down and; brush outside of strudel with butter and top with white sesame seeds and poppy seeds
  • strudel can be wrapped in plastic and frozen at the point, OR…
  • bake for about 15 – 20 minutes at 400, or until golden brown; cool before slicing with a serrated knife
  • Serve warm

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