The Strudel in German cooking is a pastry with either a sweet or savory filling. The name “Strudel” means whirlpool, eluding to the appearance of the center of the rolled pastry. Both savory Strudels described in this recipe are delicious and will bring some variety to your meal plan.
Time: about 35 minutes
2 sheets puff pastry
10 oz baby spinach, washed and drained
2 cloves garlic, thinly sliced
1 tablespoon olive oil, extra virgin
2 ball (about 16 oz) Mozzarella cheese, sliced ¼-inch thick
7 oz cream cheese with herbs (of your choice, e.g. Italian, garlic, chives)
1.5 oz pumpkin seeds
- In a large skillet, heat olive oil on medium high heat.
- Add the garlic and sauté for about 1 minute or until golden brown.
- Add the spinach and lift and turn the spinach with a spatula to coat it with the olive oil and garlic. Cover the skillet and cook for 2 minutes.
- Turn the spinach again and cook for an additional 2 minutes or until spinach is completely wilted.
- Drain any excess moisture, set aside and let cool.
- Preheat oven to 400 degrees F.
- Lay out both puff pastry sheets on clean pastry board or counter.
- Spread cream cheese with herbs on one puff pastry sheet.
- Top with pumpkin seeds and season to taste with salt and pepper.
- Cover the other puff pastry sheet evenly with the Mozzarella cheese.
- Top the Mozzarella layer with the spinach and season to taste with salt and pepper.
- Carefully roll both pastry sheets starting at the long end into Strudel rolls and place them on one baking sheet lined with parchment paper.
- In preheated oven, bake for about 25 minutes or until golden brown.
- Using a sharp serrated knife, slice the baked strudels into thick slices and serve one a warm plate.
Replace Mozzarella cheese with feta cheese.