- 4 medium carrots (about 8 ounces)
- ¾ cup plus 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- kosher salt and freshly ground black pepper
- pinch of red pepper flakes (optional)
- 1 (11-ounce) log fresh goat cheese, softened at room temperature
- ½ teaspoon fresh thyme leaves, or ¼ teaspoon dried
- 8 sheets thawed phyllo dough (from 1 frozen package), plus more in case of tearing
- black sesame seeds or nigella seeds
makes two 14-inch strudels
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Using the coarse shredding blade on a food processor, shred the carrots (alternatively, you can use 2 cups store-bought shredded carrots).
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the garlic, mustard seeds, and cumin seeds and cook, stirring, until fragrant, about 1 minute. Add the carrots and cook, stirring, until just tender, about 3 minutes. Season with salt and pepper and add the red pepper flakes, if desired.
In a bowl, mix the goat cheese with the thyme.
Put the remaining ¾ cup olive oil in a bowl; cover your 8 sheets of phyllo dough with a clean towel to keep them from drying out.
Set one of the sheets of phyllo on a clean surface with one of the longer edges toward you. Generously brush with oil. Top with 3 more sheets of phyllo, brushing each layer with more oil. Spread half the goat cheese in a strip about ½ inch from the bottom edge of the phyllo stack, leaving about 1 inch on either side. Spread half the carrot filling alongside. Roll the phyllo so that the goat cheese is on top of the carrot filling, then roll into a cylinder, tucking in the edges as you go. Transfer the strudel to the prepared baking sheet, brush with more oil, and sprinkle with sesame seeds. Repeat with the remaining ingredients to make a second strudel.
Bake for about 30 minutes, turning the baking sheet halfway through, until golden and crisp. Let cool for at least 10 minutes before serving.
The strudels are best the day they’re made and can stand at room temperature for several hours. You can also refrigerate them overnight and bake at 325° to refresh.
About this recipe
Reprinted from Modern Potluck. Copyright © 2016 by Kristin Donnelly. Photographs copyright © 2016 by Yossy Arefi. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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