Cambozola strudel with potatoes

and leeks in a red pepper coulis

1 large red

onion, peeled and thinly sliced

3 large leeks,

washed, whites thinly sliced

3/4 cup melted

butter

2 medium Yukon

Gold potatoes, peeled and sliced

2 large sprigs

fresh thyme, stems removed

2 large sprigs

fresh tarragon, stems removed

2 tablespoons

sour cream

2 tablespoons

lemon juice

6 oz. German

Cambozola cheese, crumbled

1/2 teaspoon

salt

1/4 teaspoon

black pepper

6 phyllo dough

sheets

1/4 cup German

Sweet Mustard

4 freshly

roasted red peppers, skinned and seeded

2 tablespoons

German vinegar

1/4 cup canola

or olive oil

1/2 teaspoon

Tabasco sauce

In a large

skillet, sauté onions and leeks in 2 tbsp. butter over medium-low

heat, stirring occasionally until a caramel brown.

In another

skillet, sauté potatoes in 2 tablespoons butter until tender/crisp;

stir occasionally. Remove from heat; stir in thyme, tarragon, sour cream,

1 tbsp. lemon juice, Cambozola and half the salt and pepper. Add the caramelized

onion mixture; mix well.

On a jellyroll

pan, fold one phyllo sheet in half lengthwise; brush with 1 Tbsp. melted

butter; repeat, layering the phyllo. Brush mustard over phyllo. Spread

Cambozola and vegetable mixture to cover half of the longest lengthwise

side of the phyllo and 1 1/2 of the short sides. Roll jellyroll fashion;

place seam-side down on pan and brush with remaining melted butter. Bake

20-25 minutes or until golden brown.

Place roasted

peppers in a food processor with vinegar, oil, 1 tbsp. lemon juice, Tabasco

and remaining salt and pepper; blend until smooth.

Slice strudel

and serve on a plate drizzled with roasted pepper coulis.

Serves 8.

Additional

recipes from the contest and retail locations for imported German foods

can be found on the CMA Web site, www.germanfoods.org or by calling (703)

739-8900.

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