::strudel::

I'm gunna share a recipe with you guys that involves baking. I don't have many baking-type recipes so I decided to finally share one that I found on the Canadian Living website. It looks delicious and I am sure you can add whatever veggies you want to it, or even meat or fish. 

Bon Appetit!

Asparagus, Mushroom & Canadian Parmesan Strudel

This recipe makes 6 servings.

Ingredients

6 oz {175 g} mushrooms

1 sweet red pepper

Half onion, sliced

2 tbsp {25 mL} extra-virgin olive oil

1/2 tsp {2 mL} each salt and dried thyme

1/4 tsp {1 mL} pepper

1-1/2 lb {750 g} asparagus, cut into 1-inch {2.5 cm} pieces

2 cloves garlic, minced

1/2 cup {125 mL} grated Canadian Parmesan cheese

8 sheets phyllo pastry

1/3 cup {75 mL} butter, melted

Preparation

Cut each mushroom into 4 slices. Halve, core and seed red pepper; cut in half crosswise and slice. 

In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large baking sheet in 425°F {220°C} oven for 10 minutes. 

Meanwhile, toss together asparagus, garlic and remaining oil, salt, thyme and pepper. Add to baking sheet and roast until vegetables are tender, about 15 minutes. Transfer to bowl; let cool. Stir in Parmesan cheese. 

Place 1 sheet of the phyllo on work surface with 1 long edge closest to you, covering remainder with damp cloth. Brush sheet lightly with some of the butter. Repeat layering with 3 more sheets, brushing each with butter. Spoon half of the asparagus mixture in 2-inch {5 cm} wide strip about 1 inch {2.5 cm} from closest edge and leaving 2-inch {5 cm} border at each end. Fold 1-inch {2.5 cm} border over filling; fold in ends and roll up from long edge. Place, seam side down, on parchment paper-lined baking sheet; brush with butter. Repeat to make second strudel. 

Bake in 400°F {200°C} oven until golden, about 25 minutes. Using serrated knife, slice each strudel diagonally into 6 pieces. 

Definitely sounds delicious and it's low in calories as well. :) Give this a try and let me know what you guys think of this recipe.

-S.*