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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37289/full/37289/sun-dried-tomato-and-herbed-cheese-strudel/ <br /><br /> <b>Sun-dried Tomato and Herbed Cheese Strudel</b> <br /> Thursday, February 19, 2009 | by <br /><br /><p>Serves 10</p> <p>4 oz. mild goat cheese<br />4 oz. cream cheese<br />2 Tbs. chopped fresh tarragon (or 1 tsp. dried)<br />1 cup oil-packed sun-dried tomatoes, drained and cut into strips<br />2 Tbs. chopped chives<br />1/4 tsp. salt<br />1/2 tsp. freshly ground pepper<br />8 sheets phyllo dough, at room temperature<br />1/4 cup melted butter<br /><br />Preheat oven to 375 degrees. Grease baking sheet.<br /><br />Combine cheeses with tarragon, tomatoes, chives, salt and pepper until smooth.<br /><br />Place a sheet of phyllo dough horizontally in front of you. Brush with butter. Continue until you have a stack of four sheets. Do not brush top sheet with butter. Using half the filling, spread an even 3-inch-wide strip about 1 inch from the bottom and 2 inches from the sides. Fold up the bottom and fold in the sides of the dough and roll up like a jelly roll. Place the strudel, seam side down, on the baking sheet.<br /><br />Brush top and sides with butter. With a sharp knife, cut several slits in top of strudel. Repeat with remaining phyllo sheets and filling.<br /><br />Bake until golden brown and crispy, about 30 minutes. Let cool about 15 minutes before serving.<br /><br />Cut 3-inch thick slices with serrated knife.<br />(Louise Fiszer)</p>

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