Directions: |
Directions:Filling: Melt 1 2/T. butter in heavy, medium saucepan over med-lo heat. Add flour & stir 3 minutes. Gradually whisk in milk. Continue whisking until mixture thickens and comes to a boil. Remove from heat. Stir in cheeses, 4 T. at a time. Add salt & pinch of cayenne pepper. Season generously with nutmeg.. Pour into medium bowl.
Cook sausage in heavy med. skillet over med-hi heat until no longer pink, breaking up with fork. Mix eggs, thyme, salt & pepper in med. bowl. Add sausage, using slotted spoon. Heat 1 T. butter in heavy large skillet over high heat. Add eggs and stir with fork until just set but still moist. Mix into cheese sauce. Add parsley. Cool completely.
Butter rimmed baking sheet. Arrange 1 phyllo pastry sheet on towel on work surface (keep remaining pastry sheets covered with damp towel). Generously brush pastry sheet with butter. Sprinkle with 1 T. breadcrumbs. Fold sheet in half lengthwise. Brush surface with butter. Spoon 1/3 C. of filling along 1 short end of pastry sheet. Spread 3 inches down length of pastry, leaving 3/4 inch border on edges. Fold edges (border) of pastry over filling. Starting at short end with filling, fold dough up to form a package. Arrange seam side down on prepare4d pan. Brush top with butter. Repeat with remaining pastry. (Can be prepared 1 day ahead up to this point. Wrap in plastic & refrigerate. Let stand at room temperature while preheating oven before baking).
Position rack in center of oven and preheat to 375º
Bake strudels until golden brown, about 15 minutes. Cool 5 minutes before serving. |
This recipe for Individual Breakfast Strudels is from