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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mushroom and Goat Cheese Strudel with Balsamic Syrup

[heart_this] · Apr 24, 2008 · 51 Comments

Mushroom and Goat Cheese Strudel with Balsamic Syrup

I had a few sheets of phyllo dough left over which was perfect because I had been wanting to try making this recipe for mushroom and goat cheese strudel with balsamic syrup . With mushrooms, goat cheese and balsamic vinegar being some of my favorite things how could I not try this? The mushroom strudel was surprisingly easy to make especially considering how good the results were. The mushroom and goat cheese strudel was amazing! Of course I could not wait for it to cool so I got to enjoy the warm and tasty mushrooms mixed with the tangy just melting goats cheese all wrapped up in a light and flaky and yet crispy crust. The strudel was amazing all by itself but when you dipped it in the sweet and tangy balsamic syrup it really sent it over the top. I am looking forward to making this again.

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 40 minutes Servings: 6
ingredients
  • 2 tablespoons butter (or olive oil)
  • 2 shallots (chopped)
  • 4 cloves garlic (chopped)
  • 1 pound mushrooms (chopped)
  • 1/4 cup Sherry wine vinegar
  • 1/3 cup dry Sherry
  • 2 tablespoons parsley (chopped)
  • 1 tablespoon olive oil
  • 3 fresh phyllo pastry sheets
  • 1/2 cup goat cheese (crumbled)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
directions
  1. Melt the butter in a pan.
  2. Add the shallots and saute until tender, about 3-5 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
  5. Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
  6. Remove from the heat and season with salt and pepper and stir in the parsley.
  7. Place one sheet of phyllo pastry down and brush with olive oil.
  8. Place the second sheet of phyllo pastry on the first and brush with olive oil.
  9. Place the second sheet of phyllo pastry on the second.
  10. Sprinkle the cheese along the edge of one of the long sides.
  11. Spoon the mushrooms on top of the cheese.
  12. Fold the short edges over about 1/2 inch thick.
  13. Roll the long edge to form a roll.
  14. Place the roll on a baking sheet with the seam side down.
  15. Brush the top of the pastry with olive oil.
  16. Bake in a preheated 375F/190C oven until golden brown, about 30-50 minutes.
  17. Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.
Similar Recipes:
Wild Mushrooms Sauteed in Butter, Sherry and Lemon
Mushroom Quesadillas

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Tomato Tart
The Best Baklava
Apple and Cheddar Quiche
The Best Galaktoboureko
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

Appetizer, Food, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. VeggieGirl says

    April 24, 2008 at 11:31 pm

    wow, what GORGEOUS strudel pockets!! impressive!!

    Reply
  2. Lina says

    April 24, 2008 at 11:39 pm

    They look so perfect! Like a pro! Who knew there are so many ways to use phylo dough? I thought it was only for making baklava.

    Reply
  3. Anonymous says

    April 25, 2008 at 12:10 am

    Good balsamic always makes a big difference, doesn’t it Kevin?
    Interesting dish 🙂

    Reply
  4. Sharon says

    April 25, 2008 at 12:56 am

    Thanks for stopping by. Those look AMAZING! Definitely saving this recipe, though cooking with phyllo dough has always been a challenge for me.

    Reply
  5. HoneyB says

    April 25, 2008 at 1:16 am

    I’m really curious Kevin, who eats all this delicious looking food you make?! Its a good thing its not me or I’d be as round as a watermelon! You always make my mouth water with your food.

    Reply
  6. Poonam says

    April 25, 2008 at 1:19 am

    ummmm…goat cheese….love it!

    Reply
  7. Psychgrad says

    April 25, 2008 at 1:45 am

    Good use of your leftover phyllo. I have some in my fridge as well and am looking for something to make with it. Good idea!

    Reply
  8. Anonymous says

    April 25, 2008 at 2:08 am

    This looks fantastic and I adore mushrooms, cheese and balsamic vinegar! You have such wonderful plating skills too…if only one day I could be as amazing as you!

    Reply
  9. Flanboyant Eats says

    April 25, 2008 at 2:28 am

    wow!! oh my GOD these look incredible…a man that can cook is always so attractive. keep it up!

    Reply
  10. Ginny says

    April 25, 2008 at 2:54 am

    Drool! What a great combination!

    Reply
  11. LyB says

    April 25, 2008 at 3:08 am

    The combination of ingredients sounds incredible! It looks so delicious, all golden and crunchy, beautiful!

    Reply
  12. marc @ NoRecipes says

    April 25, 2008 at 3:47 am

    Yumm looks delicious. This reminds me I need to go order some more balsamic. Thanks!

    Reply
  13. Lisa says

    April 25, 2008 at 4:09 am

    I am rendered speechless. Honestly, I am.

    Reply
  14. Toni says

    April 25, 2008 at 5:42 am

    OMG……These stop me dead in my tracks. I want them! What kind of mushrooms did you use? These are worth going out and buying phylo for, then worrying about what to do with the leftovers from this dish!

    Reply
  15. Laura @ Hungry and Frozen says

    April 25, 2008 at 5:48 am

    Hey, I commented before and now my comment isn’t there! Maybe I got that word verification thing wrong.

    Anyway, what I said was along the lines of those ingredients sound amazing together and your recent posts make me long to wrap something in filo pastry 🙂

    Reply
  16. Jan says

    April 25, 2008 at 6:12 am

    They look scummy! Great photos too.

    Reply
  17. Mochachocolata Rita says

    April 25, 2008 at 6:22 am

    hi kevin…i am always into mushrooms and these are gorgeous as always…i am not sure if you are into awards, but i am passing you one (you have no choice in the matter lol) it is in my latest post ^_^

    Reply
  18. daphne says

    April 25, 2008 at 6:38 am

    OH wow. That look amazing. I stumbled to your blog through Mochachocolata-Rita and a quick browse makes me smile. Love your ideas.

    will be back again!

    Reply
  19. tigerfish says

    April 25, 2008 at 8:20 am

    Is that a snack ? I bet the balsamic kicks this up in terms of flavor. And generous mushrooms fillings…YUummmm

    Reply
  20. diva says

    April 25, 2008 at 8:21 am

    amazing.

    my heart stopped for a second there just looking at the pictures. i looove mushrooms and goats cheese. in a strudel?? give me it!x

    Reply
  21. Andreea says

    April 25, 2008 at 9:13 am

    i just know those were absolutely melt in your mouth delicious. a great combination

    Reply
  22. Rosie says

    April 25, 2008 at 9:27 am

    Oh my SO GORGEOUS Kevin and what stunning presentation!!

    Rosie x

    Reply
  23. Greg Turner says

    April 25, 2008 at 9:47 am

    This looks incredible! And I really like the inventive use of the left-over dough. Well done!

    Reply
  24. Peter M says

    April 25, 2008 at 10:52 am

    Kevin, another great use of phyllo…these would make wonderful appetizers.

    Reply
  25. nicisme says

    April 25, 2008 at 10:56 am

    That is one delicious looking dish! I am always looking for new ways to use filo pastry. Thanks!!

    Reply
  26. Manggy says

    April 25, 2008 at 12:07 pm

    Ah, more mushrooms! 🙂 It’s a good thing they’re both nutritious and delicious — and in that strudel, quite nice to look at too 🙂 (love the balsamic syrup)

    Reply
  27. Brilynn says

    April 25, 2008 at 12:31 pm

    That sounds amazing! I can’t wait to get some wild mushrooms so that I can give it a try!

    Reply
  28. Jerry says

    April 25, 2008 at 12:36 pm

    Kevin – I’m glad that this worked out for you! Definately a recipe to keep on hand. You can make them in advance and freeze them (unbaked) as well. Just take them out, bake them from a frozen state and enjoy.

    Reply
  29. Jeff says

    April 25, 2008 at 12:37 pm

    Mushrooms, goat cheese, and balsamic what more could anyone ask for you? Then the topper is wrapping it up in buttery goodness. (insert homer simpson drool)

    Reply
  30. giz says

    April 25, 2008 at 1:15 pm

    These would make great appetizers or add a green salad and a nice light lunch.

    Reply
  31. Terri says

    April 25, 2008 at 2:18 pm

    My favorite combination in the world: mushrooms and goat cheese. This looks so delicious. I am going to have to make these.

    Reply
  32. Bellini Valli says

    April 25, 2008 at 2:56 pm

    I just started to enjoy mushrooms in the last year. This would be so delicious with its flaky layers:D

    Reply
  33. chriesi says

    April 25, 2008 at 3:15 pm

    I am in love with that!

    Reply
  34. Deborah says

    April 25, 2008 at 3:44 pm

    What great ingredients – all rolled into one!

    Reply
  35. Elly says

    April 25, 2008 at 4:25 pm

    Wow,Kevin. These are, like, my PERFECT food. All my favorite ingredients wrapped in another favorite ingredient 🙂

    Reply
  36. We Are Never Full says

    April 25, 2008 at 5:26 pm

    very nice… i make an appetizer version of this with puff pastry. never thought of doing it as a main!

    Reply
  37. katiez says

    April 25, 2008 at 7:55 pm

    First, the photo is lovely, anthe food gorgeous.
    Second, goat cheese with Balsamic reduction? My heart is pounding just thinking about it….

    Reply
  38. Hillary says

    April 25, 2008 at 8:47 pm

    The goat cheese in Top Chef may not have come together but this dish sounds fabulous!

    Reply
  39. Jerry says

    April 25, 2008 at 9:33 pm

    Interesting. Love it!

    Reply
  40. farida says

    April 25, 2008 at 10:21 pm

    I love it! Phyllo dough is what I call a miracle dough – it is always delicious, of course if talented hands like yours touch it:)) Great recipe, Kevin!

    Reply
  41. Kevin says

    April 25, 2008 at 10:41 pm

    Toni: I use cremini mushrooms this time. I think that next time I might use a mixture of cremini, shiitake and oyster. I would think that almost any mushrooms would work.

    Reply
  42. Pearlsofeast says

    April 26, 2008 at 1:04 am

    kevin this is excellent. what a great combination.
    u have got an amazing presentation skills.I love to come here often.

    Reply
  43. Pam says

    April 26, 2008 at 2:01 am

    Do you ever make anything that does not look and sound fantastic? Seriously!

    Reply
  44. marye says

    April 26, 2008 at 2:55 am

    Absolutely beautiful plating..and they sound delicious.

    Reply
  45. Lauren @ Parsnips Aplenty says

    April 26, 2008 at 11:27 am

    This looks fantastic. I’ve got a friend coming to visit next week, and I think I know what to make for her, now!

    Reply
  46. Indigo says

    April 27, 2008 at 10:48 am

    Oh my days, this is just the kind of food I adore. Mushrooms & goats’ cheese? Saving this!

    Reply
  47. Carrie says

    November 25, 2008 at 4:21 pm

    I made this meal recently, and I LOVED it! As did my husband. We’ve definitely put it onto our list of things that we’ll be making again. Your blog is one of my favorites and I’ve made many things from here…always delicious. Thank you for all the time that you put into it and for all of the great recipes.

    Reply
  48. Angela says

    February 19, 2009 at 12:56 pm

    Hi kevin

    i was wondering how many strudles does this recipe make? if i were to make small ones…

    thanks

    Reply
  49. Kevin says

    February 19, 2009 at 11:12 pm

    Angela: I got 6 1.5 inch slices out of the one large roll. So you should be able to easily get 4-8 smaller ones depending on how small you make them.

    Reply
  50. restaurantgroupie says

    December 29, 2009 at 2:34 am

    mmmmm so trying this one this week!! can't believe how perfect they look!

    Reply
  51. Ivey says

    December 20, 2020 at 12:48 am

    I realize that this comment is a bit late, but I just tried this recipe and really enjoyed it! The only thing I would recommend is adding at least a couple extra layers of phyllo dough. I also replaced the parsley with thyme. I think there’s also a typo in a step 9. Otherwise, thanks so much for a great recipe! (also it’s a bit difficult to translate between goat cheese weight and volume, I think 3 oz was roughly half a cup)

    Reply

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