Walnut, Artichoke, and Goat Cheese Strudel
Walnut, Artichoke, and Goat Cheese Strudel

This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: less than 2 hours
  • Prep: 25 minutes
  • Cook: 1 hour, 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 251
  • 209mg Sodium
  • 19g Carbs
  • 4g Fiber
  • 17g Fat
  • 4g Saturated Fat
  • 1g Sugars
  • 9g Protein
  • 51mg Calcium
  • 2mg Iron


  • 1 cup walnuts
  • Cooking spray
  • 1 jar (12 ounces) marinated, quartered artichoke hearts, drained
  • 8 sheets frozen phyllo, defrosted
  • 4 ounces crumbled goat cheese



1. Preheat oven to 300 degrees. Spread walnuts on a baking sheet and toast for 12 minutes until lightly browned, tossing halfway through. Cool slightly and chop.
2. Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray and set aside. Add artichokes to a blender or food processor and blend into a slightly chunky paste.
3. Place 1 sheet phyllo on a cutting board and coat with cooking spray. (Keep remaining phyllo covered with a damp kitchen towel to prevent drying.) Layer another sheet of phyllo over the first; coat with cooking spray. Sprinkle one quarter walnuts over phyllo, leaving a 3/4-inch border. Layer 2 more sheets phyllo over nuts, coating each with cooking spray. Spread half the artichokes, half the cheese, and another quarter of walnuts over phyllo, leaving a 3/4-inch border. Fold short ends in over filling. Starting with the long end closest to you, roll phyllo into a log-shaped strudel; transfer to prepared baking sheet, seam side down, and coat with cooking spray. With the tip of a sharp knife, make 5 diagonal slits along the top of strudel, as if to make 6 equal sections. (Do not cut through the sides.) Repeat with remaining ingredients to make a second strudel. Bake for 40 minutes or until golden brown.

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