Moldavian Savory Strudels (Vertuta)
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Ingredients
| 8 | sheets phyllo dough, thawed and handled according to the instructions on the pkg. or | | homemade strudel dough. | | 8 tbsp. (1 stick each) | unsalted butter, melted | | 1/3 cup | unflavored, fine, dry bread crumbs | | 1 recipe | Feta Cheese and Potato filling (recipe to follow) |
Feta Cheese and Potato Filling
| 3 | medium-size boiling potatoes, boiled, peeled, and mashed | | 1-1/2 cup | grated feta cheese | | 4 tbsp. (1/2 stick each) | unsalted butter, melted | | 2 tbsp. | sour cream | | 2 | lg. egg yolks, beaten | | 1/4 cup | finely chopped fresh parsley |
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Instructions
FOR THE PHYLLO DOUGH: Preheat the oven to 375°F. Butter a baking sheet well.
Stack the phyllo sheets on top of one another on the prepared baking sheet, brushing each sheet first with about 2 teaspoons of the melted butter, then sprinkling it with bread crumbs.
Place the filling in a compact row lengthwise down the phyllo, 2 inches from the edge. Roll up like a jelly roll and tuck in the ends. Turn the strudel seam side down and brush with the remaining butter.
FOR THE FILLING: In a bowl, combine the mashed potatoes, feta cheese, melted butter, sour cream, egg yolks, and parsley and mix well. Makes enough to fill 1 strudel.
Bake until golden brown, about 35 minutes. Let cool about 20 minutes, the slice. Serves 6 to 8.
FOR THE WILD MUSHROOM FILLING: Rinse well the dried mushrooms. Soak 1 oz. imported dried wild mushrooms in 1 cup water for 2 hours. Drain the mushrooms, pat dry, and chop fine. Reserve the soaking liquid for another use.
Melt 6 Tablespoons unsalted butter in a large skillet over medium heat. Add 2 pounds fresh white mushrooms, sliced, and 1 pound fresh wild mushrooms (such as shiitake, portobello, chanterelles, sliced and dried mushrooms, and saute, stirring until they begin to throw off liquid, 5 to 7 minutes.
Turn the heat up high and continue to saute, stirring occasionally, until all the liquid evaporates. Tun the heat down to medium and saute for another 5 minutes.
Stir in 1/3 cup dry vermoth, turn the heat up to high, and let boil for 5 minutes. Remove from the heat and stir in 1/2 cup sour cream, 1/3 cup unflavored, fine, dry bread crumbs, 1/4 cup snipped fresh chives, 1/4 tsp. freshly grated nutmeg, salt and freshly ground black pepper, to taste. Allow the filling to cool before filling the strudel. Makes enough to fill 1 strudel.
Author's Comments
Savory strudels are a Balkan and Moldavian specialty. They make great appetizers, snacks, or buffet dishes. For those willing to adventure beyond packaged phyllo dough, you can always make the homemade strudel dough recipe.
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