Two sides to strudel

The savory side ... (and a salad made with celery, too)

Strudel is a German dish that is described as thin layers of pastry filled, rolled and baked. It can be either sweet or savory, and is relatively simple to make.

Do not confuse this with Toaster Strudel. That is a frozen food item that can be purchased at the grocery store.

This savory Chicken Strudel is an excellent choice for dinner and would also be wonderful served at a brunch.

The recipe is relatively easy to make. It is delicious and impressive when served with a salad.

Be sure to let the Phyllo dough thaw before using. This dough is paper thin and easily torn. Keep the pieces that you are not using covered with a barely damp cloth so they do not dry out while you are assembling the strudel.

Whenever I cook with spinach, I naturally think of mushrooms. I just love that combination, so I naturally had to add mushrooms to this strudel.

If I go to a restaurant and there is anything with spinach, mushrooms and pine nuts, I always order that. It is a combination that I love and it has never steered me wrong.

I do not put pine nuts in this dish, as the nuts would be overpowered by the other flavors.

If you cannot find Fontina cheese at a reasonable price, you can substitute Fontinella cheese or havarti cheese.

Mozzarella can be substituted for the provolone, but it may be a little stringy. If you prefer a sharper flavor, cheddar would be a good choice, but the strudel filling would then take on an orange tint.

The bread crumbs on top are just for a little added flavor, but they can be easily omitted if that is what you prefer.

A salad would be an obvious accompaniment to this meal. Of course, using lettuce is the traditional way to make a salad, but since we already had spinach in the strudel, something a little different may be called for.

A salad made with celery is not only crunchy, but it is tasty, too. This salad goes very well with the strudel, but would also be a good dish to serve as a slaw.

You may find that you like this celery salad so much that you will be tempted to lick the bowl.

Step out of the box and try new things. This strudel and celery salad may just turn out to be a staple on your dinner menu.

... and the sweet side

Although strudel can be sweet or savory, we most often think of a strudel as being sweet.

This sweet strudel is easy to make and very tasty.

Like the Chicken strudel, it has layers of phyllo dough. The difference is that not every sheet is buttered.

The Fruit Strudel is spread over the entire phyllo, while the Chicken Strudel is piled at only one end of the phyllo.

Mix all the fruit together and, once you have assembled the sheets of phyllo, just spread on top and roll up.  Since this recipe makes two strudels, put half of the fruit on each layered phyllo.

If you feel that your raisins are too hard or they are a little bit dry, just put them in a cup and cover with water. They will plump up and be a delicious addition to the strudel.

This would be excellent served for breakfast. My personal favorite is to serve it as a dessert.  It is a delicious and impressive looking dish to serve to guests, or for your family.

If you like the strudel to be sweeter, increase the amount of honey that you add.
You can also substitute sugar for the honey.

This Fruit Strudel can be sliced into six generous pieces. Add a scoop of ice cream or a dollop of whipped cream to finish it off, if you wish.

And remember, ... a good cook always cleans up!

CHICKEN STRUDEL

2 boneless, skinless chicken breasts

1 medium onion

1 bay leaf

1 tsp. salt

2 TB olive oil

2 TB butter

½ lb. coarsely chopped mushrooms(optional)

1 - 9 oz. package spinach, stems removed

1 ½  cups provolone cheese, shredded

1 ½ cups fontina cheese, shredded

3 TB chicken stock

¼ tsp. salt

¼ tsp. pepper

½ lb. phyllo dough - thawed

6 TB butter, melted

3 TB Italian bread crumbs (optional)

In a skillet, bring 2 cups of water to a simmer with one onion, sliced into rings, bay leaf and salt.

Add 2 chicken breasts, cover and simmer for 20 minutes or just until the chicken is tender.

Remove chicken from water and allow to cool, them chop into cubes.

Sauté softened onion and mushrooms in butter and oil for 5 minutes, stirring often.

Add spinach and cook until spinach is just wilted, about 5 minutes.  Stir frequently.

Remove from heat and place in a bowl to cool.

When cool, stir in cheeses, stock, egg, salt and pepper.

Add chicken.

Preheat oven to 375 degrees.

On waxed paper, place one sheet of phyllo, brush with melted butter. Repeat with 4 or 5 more layers of phyllo on top of the first one.

Spoon one cup of chicken mixture on one end of the layers of phyllo. Roll up and tuck the ends under slightly.

Brush tops with butter and place on a baking sheet.

Cut diagonal cuts across the top approximately one inch apart and ½ inch deep.

Sprinkle with paprika and remaining bread crumbs.

Repeat this process with the rest of the chicken mixture and phyllo, making 3 strudels. Sprinkle bread crumbs on top (optional).

Bake for 20 minutes, or until golden brown.

Slice and serve warm.

CELERY, PEAR AND WALNUT SALAD

½ cup walnuts

2 TB cider vinegar

2 tsp. whole grain mustard

½ tsp. kosher salt

1 tsp. sugar

¼ cup olive oil

6 celery ribs, thinly sliced on the bias

1 medium pear, cut into thin slices

¼ cup chopped dill

Preheat oven to 350 degree.  Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly browned.

Let cool. Then coarsely chop.

In a large bowl, whisk the cider vinegar, mustard, salt, and sugar.  Gradually whisk in the oil.

Add the celery, pear, dill, and walnuts and toss to coat.

Serve immediately.

FRUIT STRUDEL

3 cups red delicious apples, peeled and chopped

2 cups pears, peeled and chopped

1/3 cup raisins

3 TB walnuts, chopped

2 TB light brown sugar

1 TB lemon juice

1 TB honey

1 tsp. cinnamon

12 phyllo sheets

6 tsp. margarine, melted

Preheat oven to 350.

In a large bowl, combine apples, pears, raisins, walnuts, brown sugar, lemon juice, honey and cinnamon, mix well.

Spray baking sheet with nonstick cooking spray, set aside.  Place 2 sheets of phyllo on a clean, dry surface.  Brush the sheets lightly with margarine.

Place 2 additional sheets on top of the first 2, and lightly brush with margarine. Top with 2 remaining sheets of phyllo.

Repeat this process.

Spread half of the fruit mixture over each of the phyllo sheets leaving a 1-inch edge on all sides.

Carefully roll the sheets (like a jelly roll), tucking in sides as you go, and place on the baking sheet seam side down.

Brush the outside of the roll with remaining margarine.

Bake on center rack for 40 to 50 minutes, or until golden brown.