Artichoke Parmesan Strudel

These are great appies to make and delicious too. I'm serving mine this weekend at a family party. You'll need puff pastry which is why these things are so damn good. Makes about 2 dozen.

1 15 ounce box of frozen puff pastry, thawed, 2 8 ounce packages of cream cheese, softened, 1 1/4 cups freshly grated Parmesan cheese divided, 5 large eggs, divided, 1/4 cup chopped fresh parsley, 2 tbsp. fresh lemon juice, 2 tsp. dried thyme, 1/4 tsp. salt, 1/4 tsp. black pepper, 2 14 ounce cans artichoke hearts, drained and chopped.

Preheat oven to 400 degrees. Grease a 13X9X2 inch pan set aside. On a lightly floured surface, roll each puff pastry sheet into a 10X14 inch rectangle. Place one sheet in bottom of prepared pan; prick bottom with fork. Bake for 8 minutes; set aside to cool slightly. In a medium bowl, combine cream cheese, 1 cup of Parmesan cheese, 4 eggs, parsley lemon juice, thyme, salt, and pepper. Beat with electric mixer at medium speed until smooth. Stir in artichokes until well combined. Spread artichoke mixture on bottom crust in pan and top with remaining puff pastry sheet. Lightly beat remaining egg and gently brush on top of crust. Bake for 15 minutes, sprinkle with remaining Parmesan cheese, and bake for 10-12 minutes, until lightly browned. Cool for 10 minutes and cut into squares. Eat and moan.