1 lb. ricotta cheese
4 jars marinated artichokes, drained and chopped
4 chopped green onions
1/2 cup sour cream
1 cup parmesan cheese
1 cup swiss cheese, shredded
1 beaten egg
1 tsp. basil
1 tsp.tarragon
unsalted butter, clarified
bread crumbs
Filo dough
Mix ingredients together. On heavy duty foil prepare strudel by laying down 6 sheets of filo dough butter with clarified butter and spread crumbs over it. Lay filling at end, roll and place on cookie sheet. Butter top, slice halfway through and bake at 375degrees until browned and crispy.
* to clarify butter
melt butter over low heat until it bubbles and the sediment and water settle out. Pour butter through cheesecloth into dish.
4 jars marinated artichokes, drained and chopped
4 chopped green onions
1/2 cup sour cream
1 cup parmesan cheese
1 cup swiss cheese, shredded
1 beaten egg
1 tsp. basil
1 tsp.tarragon
unsalted butter, clarified
bread crumbs
Filo dough
Mix ingredients together. On heavy duty foil prepare strudel by laying down 6 sheets of filo dough butter with clarified butter and spread crumbs over it. Lay filling at end, roll and place on cookie sheet. Butter top, slice halfway through and bake at 375degrees until browned and crispy.
* to clarify butter
melt butter over low heat until it bubbles and the sediment and water settle out. Pour butter through cheesecloth into dish.