How To make Christmas Savoury Strudel
Ingredients
3
tablespoon
olive oil
2
each
onions, chopped
2
each
garlic cloves (or more), crushed
28
oz
tomatoes in juice
1
teaspoon
dried basil
3
fl
red wine
8
oz
buttom mushrooms, washed & sliced
1
salt
1
pepper, freshly ground
10
oz
filo pastry
4
oz
butter, melted
3 1/2
oz
cashew nuts, roasted, roughly chopped
Directions:
Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned. Add the garlic, the tomatoes together with their liquid, the basil and the wine. Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes.
Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away. Remove from the heat and season to taste.
When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you're ready, or in the freezer for at least a month.
Preheat the oven to 400 F.
If you have the type of filo pastry which is long and narrow - about 30 x 20 cm (12 x 8 inches) - lay two sheets side by side, overlapping them slightly where they join. If you have the type which is quite large - about 30 cm (12 inches) or so square - lay out one sheet. Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts. Put another layer of filo pastry on top, brush with butter, and scatter with nuts. Repeat with another layer, then a final layer of filo pastry, which you just brush with butter. Now tip the tomato filling mixture on top and spread it to about 2.5 cm (1 inch) of the edges.
Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break.
Brush with melted butter and garnish with some shreds or shapes of filo pastry.
Put the strudel into the oven and bake for 30 minutes, or until golden brown.
Transfer carefully to a serving dish with the aid of two fish slices.
How To make Christmas Savoury Strudel's Videos
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Ingredients:
puff pastry: 400 g (14 oz)
tomato paste: 60 g (2.1 oz)
oregano: 10 g (0.4 oz)
parmesan: 100 g (3.5 oz)
pepperoni salami: 150 g (5.3 oz)
mozzarella: 200 g (7.1 oz)
eggs: 1 pc
Sauce:
garlic: 3 pc
olive oil: 15 ml (0.5 fl oz)
salt: 10 g (0.4 oz)
black pepper: 5 g (0.2 oz)
mayonnaise: 100 g (3.5 oz)
lemon: 1 pc
salt: 10 g (0.4 oz)
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Easy Apple Strudel Recipe
This Apple Strudel recipe is so easy to make from scratch. A delicious apple and raisin filling rolled in puff pastry, this Apfelstrudel is perfect for any occasion. All you need are a few simple ingredients to make this strudel recipe. This apple dessert is practically fool-proof as it’s put together in a few simple steps. Most of the ingredients are kitchen staples, so you may not even have to run out to the store! This flakey pastry with a spiced apple filling will melt in your mouth, and you’re going to be thrilled that this recipe yields two strudels!
RECIPE:
0:20 Choosing and Preparing the apples
1:56 Making the filling
3:15 Rolling out the puff pastry
4:13 Adding bread crumbs
5:19 Assembling the strudel
7:19 Baking instructions
7:33 Finishing touches
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An appetizer made of pastry dough and 5 ingredients - It is eaten first at holidays
An appetizer made of pastry dough and 5 ingredients - It is eaten first at holidays
Ingredients:
pastry dough - 200 g (7 oz)
for the sauce:
parsley - 25 g (0.9 oz)
melted butter - 30 g (1 oz)
salt - 5 g (0.18 oz)
garlic - 3 cloves
for the filling:
ham - 150 g (5.3 oz)
pressed cheese - 150 g (5.3 oz)
grease with egg - 1 piece
IN THE OVEN 180 °C (356 °F)/25 minutes
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A few people know this trick! Puff pastry appetizer, for any event
A few people know this trick! Puff pastry appetizer, for any event
Ingredients:
puff pastry - 500 g (17.64 oz)
tomato sauce - 40 g (1.4 oz)
hard cheese - 100 g (3.5 oz)
salami - 100 g (3.5 oz)
pepperoni - 100 g (3.5 oz)
eggs - 1 piece
mozzarella - 150 g (5.3 oz)
tomatoes - 1 piece
oregano - 10 g (0.35 oz)
olive oil - 15 ml (1 tbsp)
IN THE OVEN 180 °C (356 °F)/25 minutes
for the sauce:
sour cream - 100 g (3.5 oz)
mayonnaise - 50 g (1.76 oz)
onion - 1 piece
garlic - 2 cloves
black pepper - 5 g (0.18 oz)
salt - 5 g (0.18 oz)
green onion - 10 g (0.35 oz)
parsley - 10 g (0.35 oz)
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They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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