Sweet Onion Strudel

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 250.0
  • Total Fat: 10.1 g
  • Cholesterol: 2.3 mg
  • Sodium: 355.5 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.7 g

View full nutritional breakdown of Sweet Onion Strudel calories by ingredient
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Number of Servings: 4


    1 can whole tomatoes, drained and quartered
    1 large sweet onion, sliced
    1 1/2 tsp dried Thyme
    1 1/2 tsp dried Rosemary
    1 tsp dried Basil
    1 1/2 tsp Kosher salt
    1 1/2 tsp Ground black pepper
    4 tbsp fat free cream cheese
    8 sheets of phyllo dough
    olive oil


Preheat oven to 375 degrees F.
Drain the tomatoes and quarter them. Set aside in a medium size bowl.
Cut a large sweet onion in half and then slice in 1/2 inch strips (cut with the grain) and place in the bowl with the tomatoes.
Add the herbs and salt and pepper.
Add 2 tbsp of olive oil and toss.
Place on a cookie sheet lined with parchment paper and roast until slightly browned, about 30-45 minutes. Remove from oven and allow to cool completely.
When ready to assemble, lay one sheet of phyllo dough on a cutting board lined with parchment paper. Brush a small amount of olive oil on the phyllo. (Be careful with the sheets because they are super thin and will tear if you are the least bit rough with them.) Place a second sheet of phyllo on top of the oiled sheet. Fold the phyllo in half like a card. Turn the sheet long ways. In the bottom third of the sheet place about 1/4 cup of onion tomato mixture. Top the mixture with a tbsp of the cream cheese. Fold in the long sides and roll up into a little package. Place on a parchment lined cookie sheet. Continue with the remaining ingredients.
Lightly brush olive oil on top of each strudel and sprinkle with kosher salt and black pepper.
Bake in the oven until the phyllo dough is golden and flaky, about 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSMITH.

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