This incredible recipe for vegetable strudel with Muenster and walnuts was created by Chef Jay Pastoral.

Vegetable Strudel with Wisconsin Muenster and Walnuts

Strudel:
1/4 cup dried bread crumbs
2 tablespoons walnuts, finely chopped
4 sheets (17x12 inches each) phyllo dough
1/4 cup unsalted butter, melted
8 ounces Wisconsin Muenster cheese, thinly sliced
1 medium carrot, cut into julienne strips
1/2 yellow squash, cut into 1-inch julienne strips
10 tender asparagus spears

 

Fresh Tomato Relish:
1 cup (2 medium) tomatoes, peeled, finely chopped
1 tablespoon green onion, finely chopped
2 teaspoons basil, chopped
1/2 teaspoon granulated sugar
2 teaspoons lemon juice
1/2 teaspoon fresh garlic, finely chopped
10 leaves fresh basil
10 walnut halves, toasted

1. For Strudel: Blanch carrot one minute in boiling water; drain. Place in cold water; drain. Set aside.
2. In medium bowl, stir together bread crumbs and chopped walnuts; set aside.
3. Place one sheet phyllo dough on lightly buttered parchment paper. Brush surface of phyllo with butter. Sprinkle one tablespoon walnut mixture over butter. Repeat with remaining sheets of phyllo.
4. Place half of cheese slices side by side one inch from edge along 17 inch side of phyllo.
5. Place blanched carrot, squash and asparagus spear lengthwise over cheese. Top with remaining cheese slices. Roll up, place in jelly roll pan.
6. Brush lightly with butter. Sprinkle with remaining walnut mixture.
7. Bake at 350°F (175°C) for 20 to 25 minutes or until golden brown. Remove from oven; let stand 10 minutes.
8. For Relish: In medium bowl, stir together all relish ingredients.
9. On each plate arrange 3 slices strudel and 3 tablespoons relish. Garnish each plate with 2 basil leaves and toasted walnut.

Makes 5 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.