These strudelines are plump, little packets that make a delightful low-fat dessert for the holidays. Once you master the phyllo dough technique for the rolling up the strudelines, you will find they are fun and quick to assemble. The strudelines also freeze well; once you’ve rolled them up, place onto a baking sheet and freeze solid. To bake, place frozen studelines into a preheated 350 degree oven and bake, uncovered, for 15-20 minutes until golden brown.
This is a recipe from Melissa d'Arabian's cookbook, Ten Dollar Dinners. I like it that instead of using Bulgar wheat as most tabouli salads do, Melissa substitutes quinoa. It works well as a vegetarian main dish.