Tuesday, May 3, 2011

Turkey and Filo Roulade

Working with filo dough can be rather tricky as I experienced on former occasions. This time, therefore, I tried not to hurry and to be very careful. Well, it was easier than I had thought. Well, I guess I'll try something more complicated with filo dough soon.

10 thin turkey cutlets
salt and pepper
10 small smoked ham slices
1/2 cup finely chopped walnuts
3-4 oz gorgonzola cheese
10 sheets filo dough (9" x 13" each)
2-3 tbsp butter, melted

1/3 cup finely chopped walnuts
2 oz gorgonzola cheese
1/2 tsp garlic powder
1/3 cup half and half
2 tbsp snipped chives
salt and pepper

Season each turkey cutlet with salt and pepper, place one slice of ham on top. Then sprinkle with walnuts and divide cheese among cutlets. Roll up loosely like a jellyroll, set aside. Preheat oven to 375°F. Take one filo dough rectangle and brush with butter. Put a turkey roulade at the lower end. Roll up from the short side, folding in pastry at sides. Repeat with remaining turkey and pastry. Place on baking sheet lined with parchment paper. Brush all over with butter, and bake for 20-25 minutes, until crisp and golden. To make sauce combine all ingredients in a small saucepan, seasoning to taste with salt and pepper. Heat gently, stirring frequently. Serve turkey roulades with sauce and mixed greens.

1 comment:

  1. I'm excited about the idea of trying to make some of my own rouladen, especially with the phylo dough. Saved the recipe, looking forward to trying it. :)