An impressive centrepiece for a festive vegetarian meal, this crisp phyllo pastry ring is filled with mushrooms, hazelnuts, vivid, tart cranberries and cubes of tangy goat’s cheese. Serve with cranberry sauce and a mixed leaf salad.
Heat 1 tablespoon of the oil in a medium frying pan. Add the onions and stir well. Cover the pan with a lid or press a circle of baking paper on top of the onions, and cook very gently for 10-15 minutes until the onions are very soft. Uncover the onions and add the mushrooms. Cook, stirring frequently, for a further 5 minutes.
Meanwhile, put the bulgur into a pot with the water. Bring to a boil, then reduce the heat and simmer gently for about 10 minutes until just tender. Drain thoroughly.
Tip the bulgur into a bowl, and stir in the onions and mushrooms. Add the hazelnuts, cranberries and thyme, plus seasoning to taste and mix well. Cut the cheese into small dice and set aside.
Preheat the oven to 375°F (190°C). Unwrap the phyllo pastry and arrange four of the sheets, slightly overlapping, to make a rectangle about 50 x 30 cm, using a little of the oil to lightly brush between the phyllo sheets.
Spoon the filling along one long end of the pastry, 6 cm from the edge. Scatter the cheese over the mound of filling. Fold the border over the filling, then carefully roll up the strudel, like a Swiss roll. Seal the ends together to enclose the filling, then carefully transfer to a large greased baking tray and shape into a horseshoe. Lightly brush with olive oil.
Cut the reserved phyllo sheets into wide strips using kitchen scissors, then scrunch up and drape over the strudel (this will also cover up any cracks). Brush with the remaining oil. Bake for 25-30 minutes until the pastry is golden and crisp. Serve warm.
Variation: You can replace the cranberries with roughly chopped dried apricots, if you prefer.
Each serving: 477 calories, 15.5 g protein, 32 g fat (6.5 g saturated), 28.5 g carbohydrate, 8 g fibre