Caramelised Onion, Walnut, Leek and Pesto Strudel and Sausage with Sweet Peas Strudel

Oop, leeks have made another appearance in my home this evening . . . this time accompanied by caramelised onions, toasted walnuts, basil pesto and cream cheese inside a flaky, buttery crust! (Mensch that makes me hungry just saying it!) More memories from my time in Austria and Germany inspired my cooking today! I ate so many types of strudel in the Father Land and realized that I myself have never made it! In Austria I had a cooking class and we made it from scratch (!!!) as in kneading and stretching the dough until it was thinner than paper! My lack of love for touching flour and lack of time drew out the philo dough from the fridge, but it still turned out Yum-E! I tasted the leek, toasted walnut, caramelised onion, pesto and cream cheese filling and could have downed the entire bowl myself! Not to forget the sausage and sweet pea mix . . . which was also very tasty! I am just on a leek kick this week!
Caramelised Onion, Walnut, Leek and Pesto Strudel
Recipe by: Emily

5 Philo Dough Sheets
3/4 cup Leeks, sliced and cleaned
4 oz Cream Cheese (I used Fat Free)
1 Medium Onion, sliced thin
1/2 cup toasted chopped walnuts
1 tsp Basil Pesto
1/2 tsp Sugar
1 Tbsp Butter
Salt
Pepper
Melted Butter

Toast the walnuts in a pan and then set aside. Begin to caramelize the sliced onions with the sugar over med-low heat for about 8 minutes, add leaks and cook onions and leeks until tender. (15-20 minutes). Add the leek mixture into a bowl with the cream cheese, pesto, and walnuts. Mix well and season with salt and pepper.
Layer 5 sheets of philo dough brushing each sheet with melted butter except the top sheet. Center leek filling on the stack of buttered philo dough and fold the dough over the filling like a burrito, tucking in the edges. Place strudel on a baking sheet seam side down and brush entire strudel with melted butter. Bake in a preheated 350 degree oven for 30-35 minutes until the entire strudel is golden brown. Allow strudel to sit for 10 minutes before slicing. Serve warm.

Sausage with Sweet Peas Strudel
Recipe by: Emily

5 Sheets Philo Dough
1/2 lb Sausage
1/2 cup Sweet Peas, fresh or frozen
1/3 cup Sliced Onion
1/3 cup Italian 3 Cheese Blend, Shredded
1/4 cup Alfredo sauce
Salt
Pepper
Melted Butter
Cook sausage in a frying pan until no longer pink, add the sliced onion and brown the sausage. Once the sausage has browned and the onions are cooked add the peas, cook for 2 minutes then add the Alfredo sauce. Remove pan from heat and add the cheese. Salt and Pepper to taste. Set aside.
Layer 5 sheets of philo dough brushing each sheet with melted butter except the top sheet. Center the sausage filling on the stack of buttered philo dough and fold the dough over the filling like a burrito, tucking in the edges. Place strudel on a baking sheet seam side down and brush entire strudel with melted butter. Bake in a preheated 350 degree oven for 30-35 minutes until the entire strudel is golden brown. Allow strudel to sit for 10 minutes before slicing. Serve warm.
You could easily use crescent roll dough and roll up the filling and bake them for something a bit easier and tasty!