• Ingredients: 24
  • Serves: 6

Lamb and dried-tomato strudel with olive oil.


  • Twelve 17- by 12-inch phyllo sheets

For filling

For fish:

  • 4 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup fish stock or bottled clam juice
  • 4 6-ounce cod, orange roughy or red snapper fillets

For mascarpone cream

  • *available at specialty foods shops and some supermarkets

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


Make filling:

  1. Step 1 In a small bowl pour boiling water over tomatoes and soak 5 minutes. Thinly slice mushrooms. If using brine-cured olives, pit them.
  2. Step 2 In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms with salt and pepper to taste, stirring, until liquid they give off has evaporated.

    For this step you will need

  3. Step 3 With a slotted spoon transfer mushrooms to a large bowl. Add lamb to skillet and cook, stirring and breaking up any lumps, until no longer pink.

    For this step you will need

  4. Step 4 Transfer lamb with slotted spoon to bowl with mushrooms and discard fat. Stir tomatoes, olives, rosemary, basil, and red pepper flakes into lamb mixture and cool 10 minutes.
  5. Step 5 Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel. On a work surface arrange two 20-inch-long sheets of wax paper with long sides overlapping slightly and facing you.

    For this step you will need

  6. Step 6 Put 1 sheet of phyllo on wax paper and lightly brush with oil. On this, layer and brush 5 more sheets of phyllo in same manner.

    For this step you will need

  7. Step 7 Spread half of filling in a 3-inch-wide strip, mounding it, on phyllo 4 inches above the near long side, leaving a 2-inch border at each end.

    For this step you will need

  8. Step 8 Using wax paper as a guide, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel.
  9. Step 9 Carefully transfer strudel, seam side down, to baking pan and lightly brush with oil. Make another strudel with remaining ingredients in same manner.

    For this step you will need

  10. Step 10 Bake strudels in middle of oven 25 minutes, or until golden. Cool strudels to warm in pan on a rack.

Nutrition information

Calories 617 Carbohydrates 25 g (8%)
Fat 47 g (72%) Protein 25 g (50%)
Saturated Fat 18 g (89%) Sodium 854 mg (36%)
Polyunsaturated Fat 4 g Fiber 2 g (8%)
Monounsaturated Fat 22 g Cholesterol 100 mg (33%)