Phyllo Strudel with Chicken, Smoked Bacon, Pine Nuts and Goat’s Cheese with Sun-Dried Tomato Sauce

This is one of ChefGail's favourite savoury phyllo strudel recipes. Once you get the hang of working with phyllo, it will become one of your favourites too! Try different cooked fillings too!

Course Main Course
Total Time 1 minute
Servings 8


Strudel Filling:

  • 1 tbsp Unsalted Butter
  • 1 cup Smoked Bacon, diced fine
  • 2 cups Thinly sliced boneless, skinless Chicken Breasts
  • ¼ cup Finely Chopped Green Onion
  • ¼ cup Toasted Pine Nuts
  • 1 cup Goat Cheese, softened
  • 8 Sheets Phyllo
  • ½ cup Unsalted Butter, melted
  • To taste Sea Salt and Freshly Ground Pepper

Sun-dried Tomato Sauce (Yields approx. 3 cups):

  • 3 tbsp Olive Oil
  • ½ cup Onions, fine diced
  • 1 tbsp Garlic, minced
  • ½ cup Fresh Basil, chopped
  • 1 cup Sundried Tomatoes, chopped (if in oil, drain well, if hydrated, rehydrate in warm water until soft)
  • ¼ cup White Wine
  • 3 tbsp Tomato Paste
  • 2 cups Chicken Stock


Strudel Filling:

  1. In a medium saucepan, heat 1 tbsp butter and sauté the smoked bacon 2 minutes.

  2. Add the chicken and continue to sauté until the chicken is cooked.

  3. Drain the bacon and chicken to remove any fat.

  4. In a mixing bowl mix the bacon, chicken, green onions and pine nuts together with the goat cheese.

Strudel Preparation:

  1. Lay one sheet of phyllo width wise on a clean surface.

  2. Brush the entire sheet lightly with melted butter.

  3. Continue this process with three more sheets of phyllo.

  4. Top evenly with half of the bacon and chicken mixture (it may not cover the phyllo).

  5. Fold the ends of the phyllo inwards 1 inch and brush the edges lightly with butter.

  6. Carefully roll up the phyllo and filling to form a log-shaped strudel.

  7. Carefully transfer to a buttered baking sheet and lightly brush with butter.

  8. Repeat process for second strudel.

  9. Bake at 375 F for 20 minutes or until golden brown.

  10. Cut each strudel into four equal portions and serve with Sundried Tomato Sauce.

Sun-dried Tomato Sauce:

  1. In a medium saucepot heat the olive oil and sauté the onions, garlic and basil for 2 minutes.

  2. Stir in the sundried tomatoes and add the wine.

  3. Simmer for 2 more minutes and stir in the tomato paste and chicken stock.

  4. Simmer for 10 minutes, or until the tomatoes are tender.

  5. Serve hot.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram