Individual Breakfast Strudels

Ingredients

Instructions

Sauce

  • 1 1/2 tbls. butter
  • 1 1/2 tbls. flour
  • 3/4 c. milk
  • 6 tbls. grated Gruyere (21/2 oz)
  • 2 tbls. parmesan cheese
  • 1/4 tsp. salt
  • pinch of cayenne pepper
  • nutmeg

Filling

  • 1/4 lb. pork sausage
  • 5 eggs
  • 1/4 tsp. dried thyme
  • 1/4 tsp. salt
  • pepper
  • 1 tbls. butter
  • 1 tbls. parsley

Pastry

  • 6 phyllo pastry sheets
  • 1/2 c. unsalted butter, melted
  • 6 tbls. dry bread crumbs
For filling: Melt 1 1/2 tbls. butter. Add flour and stir for 3 minutes. Gradually whisk in milk. Continue whisking until mixture thickens and comes to a boil. Remove from heat. Stir in cheeses, 4 tbls. at a time. Add salt and pinch of cayenne pepper. Season generously with nutmeg. Pour into medium bowl.

Cook sausage until no longer pink breaking up with a fork. Mix eggs, minced thyme, 1/4 tsp. salt and pepper in medium bowl. Add sausage, using slotted spoon.

Heat one tbls. butter in pan. Add eggs and stir with fork until just set but still moist. Mix into cheese sauce. Adjust seasonings, add parsley and cool completely.

Butter rimmed baking pan. Arrange 1 phyllo sheet on a towel on work surface (keep remaining pastry sheets covered with damp towel). Generously brush pastry sheet with butter. Sprinkle with 1 tbls. bread crumbs. Fold sheet in half lengthwise. Brush surface with butter. Spoon 1/3 c. of filling along 1 short end of pastry, end with filling, fold dough up to form package. Arrange seam side down on prepared pan. Brush top with butter. Repeat with remaining pastry. (Can be prepared 1 day ahead to this point. Wrap in plastic and refrigerate. Let stand at room temperature while preheating oven).

Position rack in center of oven and preheat to 375. Bake strudels until golden brown, about 15 minutes. Cool five minutes before serving.