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1
Heat oven to 375 degrees.
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2
Melt 2 tablespoons butter in small saucepan.
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3
Blend in flour, cook over medium heat until smooth and bubbly, about 1 minute.
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4
Gradually add milk; cook until mixture boils and thickens, stirring constantly.
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5
Boil 1 minute.
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6
Add Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg.
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7
Stir until cheeses are melted.
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8
Set aside.
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9
In medium skillet, brown sausage, drain.
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10
Stir in eggs and thyme.
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11
Cook over medium heat until eggs are just set.
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12
Stir in cheese sauce and 1 tablespoon parsley.
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13
Cool completely.
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14
Unroll phyllo sheets: cover with plastic wrap or towel.
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15
Brush 1 phyllo sheet with melted butter, sprinkle with bread crumbs.
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16
Fold in half lengthwise, brush with butter.
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17
Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides.
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18
Turn up edge.
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19
Fold in sides.
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20
Roll up.
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21
Place seam side down on ungreased cookie sheet.
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22
In small bowl, combine topping ingredients.
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23
Brush strudel with melted butter; sprinkle with topping.
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24
Repeat with remaining phyllo sheets.
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25
filling, and topping.
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26
Bake at 375 for 15 minutes or until crisp and light brown.
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27
Note: Strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed.
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28
Serves: 5.
