-
1
Melt butter in large skillet over medium-high heat.
-
2
Add mushrooms and onions and saute until vegetables are golden and all liquid has evaporated.
-
3
Stir in Sherry and salt and cook until Sherry is absorbed.
-
4
Remove from heat and drain well.
-
5
Return to skillet.
-
6
Add cream cheese and stir until melted (place over low heat, if necessary).
-
7
Blend in breadcrumbs, yoghurt, parsley, water chestnuts, garlic, lemon juice, caraway seed and pepper.
-
8
Preheat oven to 350 degrees F.
-
9
Grease rimmed, large baking sheet.
-
10
Place 1 filo sheet on work surface, cover remaining with dampened kitchen towel so they do not dry out.
-
11
Brush filo sheet with melted butter, top with second filo sheet; brush with butter.
-
12
Repeat until 10 sheets are stacked in this manner.
-
13
Spoon half of mushroom filling in strip along 1 long edge of filo, leaving 3 inch margin at each end.
-
14
Roll up filo to enclose filling, tucking in ends, as for a large spring roll.
-
15
Transfer to baking sheet, seam side down.
-
16
Brush top generously with butter and sprinkle with 1/2 of poppy seeds.
-
17
Repeat with remaining filo and filling to form second strudel.
-
18
Bake strudels until crisp and browned, about 25 minutes.
-
19
Let cool 5 minutes, then cut each roll into 8 pieces.
-
20
Serve immediately.
