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1
Preheat oven to 375 (if baking right away).
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2
Melt 2 T. butter in a saucepan and blend in flour.
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3
Cook over medium heat until smooth and bubbly, about 1 minute.
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4
Gradually add milk and cook until mixture boils and thickens, stirring constantly.
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5
Boil one minute.
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6
Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
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7
Stir until cheeses are melted and set aside.
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8
In medium skillet, brown sausage; drain.
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9
Stir in eggs and thyme and cook over medium heat until eggs are just set.
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10
Stir in cheese sauce and 1 T. parsley.
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11
Cool completely.
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12
Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
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13
Brush one sheet with melted butter and sprinkle with bread crumbs.
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14
Fold in half lengthwise; brush with butter.
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15
Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
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16
Place seam side down on ungreased cookie sheet.
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17
In a small bowl, combine topping ingredients.
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18
Brush strudel with melted butter and sprinkle with topping.
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19
Repeat until all five strudels are made.
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20
Bake for 15 minutes or until crisp and light brown.
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21
These can be prepared, covered and refrigerated a day ahead, then baked as directed.
