Time: 40 min.

Filo pastry strudel with brie cheese and smoked salmon.

Ingredients:

• 3 sheets of phyllo dough
• 1 circle (225 g) brie cheese
• 225 g sliced ​​smoked salmon
• 1/2 cup mustard powder
• 1/2 cup sugar
• 1/4 tbsp. rice wine vinegar
• 1/4 cup Bavarian mustard
• 1 tbsp. sesame oil
• 2 tablespoons soy sauce
• 1.5 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 cup melted butter
• 1/4 cup chopped fresh mild-flavored herbs (parsley, dill)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

filo dough, Brie cheese, smoked salmon, mustard powder, sweet Bavarian mustard, rice vinegar, soy sauce, ground cayenne pepper, paprika, parsley, dill

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Preparation:

Step 1
• Preheat oven to 400°F (205°C). In a bowl, combine mustard powder, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce, paprika, and cayenne pepper. Mix thoroughly. Let the mixture sit.
  
  Lay three sheets of phyllo dough on a flat surface. Brush the ends with melted butter. Place a small amount of mustard in the center of the dough. Spread the mustard mixture in a circle and sprinkle with chopped herbs. Season the salmon with pepper.
Step 2
• Wrap a wheel of brie cheese in slices of salmon, overlapping them. (Wrap the salmon around the cheese like a parcel.) Place the salmon-wrapped brie cheese in the center of the mustard-herb circle. Fold the two ends of the filo pastry toward the center.
  
  Fold the remaining ends inward to form a parcel. Place the parchment-lined parchment, ends down. Lightly grease the dough. Place the parchment in the oven and bake until golden brown, about 10-12 minutes. Remove from the oven and let cool slightly before slicing. Drizzle with the remaining mustard sauce.

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