Chicken, Mozzarella & Gorgonzola Strudel

Strudels are a versatile bunch, really – they can be sweet like the traditional apple strudel, or savoury with either meats or simply vegetarian.  I keep phyllo dough on hand in the freezer for a quick make-ahead meal; I mix the stuffing together in the afternoon and roll it up into the dough, flip it seam-side down on an oven tray lined with baking paper, then score a few steam-vent gashes with a knife, brush it with a bit of cream or whipped egg, and pop it in the cold oven.  When it’s time to bake, I turn on the oven and let it bake for ~50-60 minutes.  Wah-la!

Here’s a mixture I put together yesterday; it was fabulous, and I promised to write down the recipe so that I could make it again! The image below is not mine, but it represents how it comes out looking, sans sauce on the side; if you want to add a sauce, start off with a good Belchamel sauce, and perhaps toss in a bit of thyme and a grainy mustard to give it pizazz!

This amount makes 2 strudel, which will feed 6-8 people.  Without further ado, here it is:

Chicken, Mozzarella & Gorgonzola Strudel

800 gr. chicken, finely diced

5-6 small spicy sausages, finely chopped

1 onion, finely diced

2 leeks, finely sliced

~5 small potatoes, finely chopped

200 gr. Gorgonzola (bleu cheese), cubed

400 gr. Mozzarella, finely chopped

2 eggs

Thyme, salt and pepper to taste

2 x rectangular phyllo dough (flaky pastry dough)

In a pan, slowly cook the chicken, sausages, potatoes and onions until done; season to taste (the thyme gives a nice rustic accent to the meats).  Set aside to cool.

In the meantime, chop up the cheeses into a large bowl, and whip in the eggs.  Pour the warm meat mixture into the bowl, and stir thoroughly.

Roll out the first pastry dough, and line half of the mixture down the centre, leaving a finger or two’s width at each end.  Fold the sides of the dough in; pinch the ends together, and, using the baking paper that the dough is wrapped in, fold it under to flip the dough into place (seam-side down) on the baking tray at one side (leaving room for the second).  Score the dough along the top, then brush with a bit of cream or beaten egg.  Repeat for the second strudel, laying it along the opposite side of the tray.

Pop into the oven.  Bake at 190-200°C (375-390°F) for 50-60 minutes.


Source:  Pinterest



Schinken-Kaese (Ham & Cheese) Strudel

This recipe is simple, delicious, and prepared quickly.  It’s one of those meals you can throw together in minutes, and perfect for a cool evening.  The cheese you choose will determine the distinctive flavour; I tend to use a sharp cheese, such as Gruyére cheese aged in a cave, or réserve if you can’t get anything more aged.  Cheddar might have too dominant a taste, but to each his or her own!  You can always experiment!Käseschinken Strudel

Schinken-Kaese Strudel

1 Phyllo pastry dough, rectangular

2 eggs

200 gr. grated cheese of choice

1 C. cream cheese

150 gr  Ham, finely chopped

1/2 onion, finely chopped

A sprinkling each of chives, salt and pepper

A bit of cream to brush to dough

Chop the ham & onion finely, then mix the eggs, spices & cheeses into the blend.  Mound along the centre of the phyllo dough leaving the ends and sides free; wrap and press the seam together carefully, then pinch together at the ends.  Flip over, seam-side down, and brush with the cream; take a sharp knife and cut a few slits along the top of the dough to allow steam to escape.  Bake at 200°C ~20-30 minutes, until golden brown.  Serve it alone, or with either a steamed vegetable of choice, or oven fries baked on the same tray as the strudel, surrounding it (bake according to their packaging directions; it may require more or less time than the strudel, so you may need to add one or the other seperately to time it well).