puff pastry strudel

A delicious puff pastry strudel filled with cheese and vegetables. It' a perfect party snack or just an afternoon snack.

Puff pastry strudel with vegetables and cheese

broccoli

red bell pepper

oz cremini mushrooms (200 grams, or button mushrooms)

frying oil

Herbes de Provence (French or Italian seasoning)

garlic (finely chopped)

salt and pepper (to taste)

mozzarella cheese (3.5 ounces 100 grams, low-moisture mozzarella)

puff pastry (8.5 ounces 240 grams)

milk

Divide the broccoli into very small florets, cut the bell pepper into small cubes, mushrooms into slices.

Heat a tablespoon of oil in a large skillet over high heat. Add the broccoli and bell pepper in an even layer. Don&#039;t stir for a minute, then cook, stirring from time to time for a few minutes, until the vegetables are soft and browned. Add the herbs and garlic, cook for another minute. Season to taste with salt and pepper. Transfer to a large chopping board.

Add a second tablespoon of oil and mushrooms to the pan. Cook just like the vegetables. Transfer to the chopping board.

Chop the vegetables and mushrooms. Set aside to cool completely. Once cooled, stir in the cheese. Place the bowl with the filling in the fridge.

Heat the oven to 400°F / 200°C / Gas Mark 6, no fan (if you have a convection oven, reduce the temperature by 20° or follow the manufacturer&#039;s instructions).

Sprinkle the puff pastry well with flour and roll out on a sheet of parchment paper into a long rectangle. Place the filling on its half. Cover the filling with the second part of the dough and press the edges of the dough together to seal.

Cut the dough horizontally with a sharp knife into parts (not just score, but cut it all the way, it will be easier to divide the pastry into pieces after baking it, you can also just score the dough if that&#039;s what you prefer).

Make the egg wash - whisk the egg with milk. Brush the pastry with the mixture.

Bake for about 25 minutes or until the pastry is golden. Wait 10-15 minutes before dividing it into parts.

Enjoy!

Flaky puff pastry stuffed with a fresh, tart cherries – what could be better than this easy puff pastry cherry strudel for a fruity dessert. A slice of this cherry pastry, still warm from the oven, with a scoop of ice cream is irresistible.

Puff Pastry Cherry Strudel

cherries,

white granulated sugar

lemon

lemon juice ((note 1))

cornflour (cornstarch)

25cm

breadcrumbs

cinnamon

egg egg

heavy cream (or milk)

demerara (turbinado) sugar

Preheat the oven to 200C / 180C fan / 395F. Line a large baking tray with baking paper.

Place the cherries, white sugar, lemon zest and juice in a heavy based saucepan over medium heat. Bring to a boil and let it bubble (not too furiously) for about 7-10 minutes, stirring from time to time, until the liquid has increased to the top of the cherries and the cherries are soft.

Add the combined cornflour and water, while stirring, then let it bubble for another 30 seconds or so until quite thick. Let it cool to room temperature before using - you can speed it up in the fridge.

Lay out your pastry on a long sheet of baking paper, with the long side toward you. If you need to join two sheets, use a fork to press the seam together, then roll over it gently with a rolling pin.

Imagine the pastry in 4 long quarters and place the cherry sauce in the middle two quarters spreading it only to 1 inch from either end at the sides (see my video or photos in post if you're unsure).

Mix together the breadcrumbs and cinnamon then sprinkle it over the top (this will stop the sauce from making the pastry soggy).

Mix together the egg yolk and cream and brush a little on both of the short ends. Fold the short ends up and over the ends of the cherry filling.

Now fold the long side closest to you, over the top of the cherry filling. Brush the edge of the far side with a little egg wash, then pull that over the top, pressing the seam together at the ends a little.

Fold the far side of the baking paper under the strudel. With two hands, carefully lift the strudel and sit it on one side of your baking tray, then use the side of the baking paper closest to you to roll it off and onto the tray, seam side down.

Brush the top and sides all over with egg wash, then sprinkle over the demerara sugar.

Use a sharp knife to cut slits in just the top (don't go down the sides) just over an inch apart.

Bake in the preheated oven for 35-45 minutes or until it's golden brown and flaky.

Let it cool for 10-15 minutes to make it easier to cut and so the filling isn't like molten lava. Serve with ice cream, runny custard or cream.

Great recipe! Just need you to know using your website for this on an iPhone has been 10/10 frustrating. It will not stay in place, I’ve had to screenshot pieces of it all and view it from my photos. My user experience rating of your site is 0/10.  

Can you assemble this and then freeze it for baking later? I have cherries now but want it for an event a month from now.

First Time ever to make a strudel and this was a big hit. Flavoursome with crisp puff pastry.

It looks and sounds perfect  - flaky and beautifully golden crust and a luscious cherry filling with a tough of cinnamon. Delightful!

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Puff Pastry Cherry Strudel

Top 2 puff pastry strudel recipes from across the web

The most viewed puff pastry strudel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Puff pastry strudel with vegetables...

Puff Pastry Cherry Strudel

The most viewed puff pastry strudel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine