Baked mushroom and goat cheese strudel

Stir chopped fresh dill into sour cream ahead of time so the dill flavour bleeds into it. Yogurt can stand in for the sour cream.

Cut up all the mushrooms.

Lightly cook the shallots and the red pepper until they look soft.

Add the mushrooms and let their juices come out, then reduce it down; it should stay moist but not wet, because it is going into pastry.

Take it off the stove and stir in the basil and parsley off the heat, for freshness.

Gently fold in the goat cheese, which melts without further heat, to a creamy filling. Taste for salt and pepper after the cheese.

Unroll the filo on parchment paper; it is as thin as tissue paper and the work is time-sensitive.

Keep the waiting filo covered with a paper towel -- the dough has very little fat in it and air-dries quickly.

Lay four layers down, brushing each one lightly and completely with butter; this is what makes the pastry flaky. Vegetable oil would work but butter is more savoury.

Spoon a line of filling about two inches in from the edge, thick or thin to taste, sized so a piece is one or two bites and needs no fork and knife.

Fold the pastry over onto itself, tuck in the end, and cut the log free with a pizza cutter or a small knife.

Repeat with the remaining filling for about three logs, then trim the ends and cut into pieces with a bread knife, which does not crush the pastry.

Brush the tops with a touch of butter before they go on the tray; it attracts the heat and makes them flaky.

Bake at 400 degrees for about 20 minutes, until crispy.

Serve with a side of the yogurt or sour cream and dill sauce.