I have been making a version of this recipe for a long time. I first found it in a cooking magazine (I think it was Food and Wine) almost 20 years ago and it was one of Husband’s favourites. About 10 years ago, I lost that magazine when I took it to my sister’s to make dinner for family. That dinner was a bit of a disaster in any case because the brush I used to butter the phyllo was defective and we spent the entire meal picking out teeny tiny little bristles from within the cooked pastry. I promptly forgot about the dish until about a year ago when Husband requested it. The magazine was long gone but I found a similar recipe on Epicurious here http://www.epicurious.com/recipes/food/views/curried-chicken-and-wild-rice-strudel-10983. I’m not sure if this is the exact recipe I used all those years ago, but close enough. I’ve made it a few times in the past year and it’s a very nice, satisfying meal when served with a simple salad (last night it was arugula and thinly sliced apple with a lemon vinaigrette and some grated pecorino pepato).
