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Author Notes: I learned to love savory strudels in culinary school. The chefs would create them to use up leftover ingredients, frankly. At home, they are a party bite that I find equal parts elegant and comforting. This strudel can be prepared far in advance, and refrigerated or frozen until party time. Then, pop it into the oven and you have a warm appetizer to pass! Plus, who doesn't love bacon?!? —foxeslovelemons
Makes 8 pieces
- 4 slices hardwood smoked bacon, cut crosswise into 1/2-inch strips
- 1 large yellow onion, sliced
- 2 tablespoons balsamic vinegar
- 8 sheets (9x14 inches each) phyllo dough
- 2 tablespoons unsalted butter, melted
- In large skillet over medium-high heat, cook bacon 6 to 8 minutes or until crisp. With slotted spoon, transfer bacon to small bowl. Reserve bacon drippings in pan. Reduce heat to medium-low; add onion and cook 25 to 30 minutes or until deeply caramelized. Stir in vinegar and bacon; cook 1 minute. Let mixture cool 15 minutes.
- Preheat oven to 350°. Place 2 sheets phyllo on work surface; brush with a little bit of butter. Repeat with remaining phyllo sheets, layering 2 sheets at a time. Leaving a 1-inch border, spread onion mixture evenly over phyllo. Starting at long end of phyllo, roll up phyllo with filling.
- Place strudel, seam side down, on rimmed baking sheet; brush with remaining butter. Using a serrated bread knife, cut diagonally slits on top of strudel. Bake 35 to 40 minutes or until golden brown. Cool 10 minutes; cut strudel diagonally into thin slices and serve.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre