Mushroom and leek strudel

Ingredients

• 1 Tbsp olive oil
• 500g button mushrooms, thinly sliced
• 1 leek, trimmed, washed, thinly sliced
• 250g PHILADELPHIA Block Cream Cheese, at room temperature, chopped
• 1 egg, whisked
• 1 Tbsp Worcestershire sauce
• 2 Tbsp finely chopped tarragon
• Salt and freshly ground black pepper, to season
• 6 sheets filo pastry
• Olive oil cooking spray
• 20g butter, melted
• 2 tsp sesame seeds

Method

• Preheat oven to 200°C. Line a large oven tray with baking paper. Heat 2 teaspoons of the oil in a large non-stick frying pan over a medium-high heat. Add mushroom and cook, stirring occasionally, until golden. Transfer to a large bowl. Add remaining oil and leek and cook for 3 minutes or until soft. Transfer leek to the bowl with mushroom. Add PHILLY, egg, Worcestershire sauce and tarragon. Stir until well combined. Season lightly with salt and pepper.
• Lay 1 sheet of filo on a flat surface. Spray with oil. Repeat with remaining sheets, layering as you go. Spoon mushroom mixture along 1 long side of filo stack, leaving a 5cm border on each side. Roll filo over once, fold over sides and continue to roll to form a sausage shape. Transfer to prepared oven tray. Brush the top of the strudel with butter and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and crisp. Slice and serve.