Samosa Strudel
This recipe is for my sister who has been asking about this for about 15 years since I first made it when we were kids. It's adapted out of a vegetarian cookbook my mom has and I swore I sent an additional copy of that book to my sister but it got lost in one of our moves or in transit. So, Nikki, this one is for you.
As I said, I made this all the time when we were kids. It was easy enough for me to make and surprisingly good. The majority of your time is spent prepping and cooking the filling, but it comes together pretty fast.
Samosa Strudel
Ingredients
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
1 yellow squash or zucchini, chopped
12 oz potatoes, chopped
5 tbsp unsalted butter
2-3 tsp yellow curry paste
1/2 tsp dried thyme
2/3 cup water
salt and pepper
1 egg, beaten
2 tbsp heavy whipping cream
1/2 cup cheddar cheese, shredded
8 sheets phyllo pastry
everything bagel seasoning, sesame seeds, flakey salt, or another topping
Instructions
In a large skillet melt 2 1/2 tbsp of the butter. Once melted cook the onion, carrot, squash, and potatoes until soft (about 5-7 minutes) and then stir in the curry paste, cook for another minute or until all vegetables are covered. Add in the thyme, water, salt, and pepper. Cook on medium-low until soft, 10-12 minutes. Once soft, remove from heat and let cool to the touch. Then mix in the egg, cream, and cheese. Chill until ready to fill and roll the phyllo dough.
Preheat oven to 375 degrees Fahrenheit. Melt the remaining butter. Lay four sheets of the phyllo pastry out in a large rectangle, long end near you, overlapping the sheets by 2 inches. With a pastry brush, brush the phyllo rectangle with butter. Fit the other four sheets on top of the buttered phyllo and butter those as well. If you have extra phyllo, feel free to keep adding layers, no more than four though. Spoon the chilled filling onto the phyllo sheets in a line along the long edge close to you, and roll it into a log. Tuck in the ends of the wrap and brush the remaining butter on the top of the dough and sprinkle with your topping.
Bake at 375 for 25 minutes or until golden brown. Allow resting for 5 minutes before cutting into it.
Modifications - if you want to make smaller rolls, use two sheets of phyllo dough per roll, buttering between sheets, and using smaller portions of filling.