Athens Foods | Autumn Phyllo Appetizer Strudel

Ingredients

• 1 tablespoon butter
• 2 tablespoons shallots, finely chopped
• 1 clove minced garlic
• 2 cups shiitake mushrooms, sliced with stem removed
• 1 Granny Smith apple, peeled, cored and diced
• 1 teaspoon brandy
• 2 tablespoons Madeira wine
• 2 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 egg, lightly beaten
• 1/2 cup canned chestnuts, diced
• 1 cup fresh brussel sprouts, cooked and shredded
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon caraway seeds
• Salt
• pepper
• 1/4 cup light rye breadcrumbs
• 20 sheets Athens Phyllo Dough (9 x 14), thawed
• 1/4 cup butter, melted
• 2 teaspoons poppy seeds