For years my family has enjoyed this Broccoli Cheese Strudel at our Christmas breakfast with friends. It appears alongside bacon, eggs, and fresh orange juice, and everyone always asks for seconds. I finally persuaded my friend to share the recipe at a recent Girls Night, and now I’m passing it along—this savory strudel is creamy, crunchy, and mild enough that kids love it too. It’s easy to prepare, works well for brunch, holiday mornings, or a relaxed gathering, and can be made ahead for convenience.
Broccoli Cheese Strudel
Ingredients
8 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1 1/4 cups milk
4 ounces Swiss cheese, shredded (or Gruyère)
10 ounces frozen chopped broccoli, thawed and well drained
1/2 pound phyllo (strudel) leaves
1/4 cup dried breadcrumbs
Start at least 1½ hours before serving, or prepare the filling a day ahead.
Begin by preparing the cheese sauce and broccoli filling. In a 2-quart saucepan over low heat, melt 4 tablespoons of the butter. Stir in the flour, salt, and cayenne pepper until smooth to form a roux. Slowly whisk in the milk and continue to cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, then stir in the shredded Swiss cheese until melted and fully incorporated. Fold in the thawed, well-drained broccoli and return briefly to low heat just to warm through. Remove from heat and set aside to cool slightly. Cooling the filling before assembling helps prevent tearing the delicate phyllo.
While the filling cools, melt the remaining 4 tablespoons of butter in a small saucepan. On a large sheet of waxed paper or a clean work surface, overlap several sheets of phyllo to form a rectangle about 20 by 12 inches. Keep the unused phyllo covered with a damp kitchen towel to prevent drying out. Brush each sheet lightly with melted butter as you layer. Sprinkle 1 tablespoon of breadcrumbs over the phyllo every other layer; the breadcrumbs absorb excess moisture and help create a crisp, golden crust.
Preheat the oven to 375°F (190°C). Along the long side of the phyllo rectangle, spread the broccoli-cheese mixture evenly over roughly half the sheet. Starting from the filled side, roll the phyllo like a jelly roll, tucking in the edges as you go to create a tight log. Place the roll seam-side down on a large cookie sheet, arranging it diagonally to leave room for even browning. Brush the top with any remaining melted butter and, if you like, sprinkle a few more breadcrumbs for extra crunch.
Bake for about 30 minutes, or until the strudel is puffed and golden brown. For easier slicing, let the strudel cool for about 30 minutes on the cookie sheet set on a wire rack. Cut into 1-inch-thick slices and serve warm. The strudel makes approximately 10 first-course servings.
Make-ahead and reheating: To serve later the same day, cool the strudel completely on a wire rack. Wrap tightly in foil and refrigerate. When ready to serve, unwrap and place on a cookie sheet; reheat in a 375°F oven for about 15 minutes, or until warmed through. For best texture, avoid microwaving, which can make the phyllo soggy.
Tips and variations: Be sure to drain the thawed broccoli thoroughly—excess moisture weakens the phyllo and makes the filling watery. You can substitute Gruyère or mild cheddar for the Swiss cheese for a different flavor. If brushing melted butter feels slow, pour the butter into a clean spray bottle and mist the phyllo lightly (watch for over-spray). Keep unused phyllo covered with a damp towel while assembling to prevent drying and tearing. Breadcrumbs are optional but recommended for crispness.
Serving suggestions: Serve slices as a savory brunch dish alongside scrambled eggs or a fresh green salad. It’s also excellent as an appetizer or part of a buffet spread during holiday gatherings.