Chicken Paprika Strudel

Instructions

1. Prepare the filling
   Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until golden brown on all sides, about 5-6 minutes. Season with salt and pepper. Remove chicken and set aside.
2. Create the flavor base
   In the same skillet, add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add both sweet and hot paprika, stirring constantly for 1 minute to prevent burning.
3. Finish the filling
   Return chicken to the skillet. Add diced red bell pepper and cook for 2-3 minutes. Remove from heat and let cool for 10 minutes. Stir in sour cream, cream cheese, chopped parsley, and caraway seeds if using. Season with additional salt and pepper to taste.
4. Prepare the pastry
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay out one sheet of phyllo pastry on a clean work surface, keeping the remaining sheets covered with a damp cloth to prevent drying. Brush the sheet lightly with melted butter.
5. Layer the phyllo
   Place another sheet of phyllo on top of the first and brush with butter. Repeat until you have 4 layers of buttered phyllo. Spread half of the chicken mixture along one long edge of the phyllo, leaving a 1-inch border. Fold in the short edges and roll up like a log. Place on the baking sheet with the seam side down.
6. Create second strudel
   Repeat the layering and filling process with the remaining phyllo sheets and chicken mixture to create a second strudel. Place on the baking sheet next to the first one.
7. Bake to perfection
   Brush the tops of both strudels with the remaining melted butter. Using a sharp knife, make 3-4 diagonal slits on top of each strudel to allow steam to escape. Bake for 30-35 minutes until golden brown and crispy.
8. Serve
   Allow the strudels to cool for 5-10 minutes before slicing. Cut each strudel into 3-4 portions and serve warm with a side of additional sour cream and a sprinkle of paprika for garnish.