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Ham and Mushroom Savory Strudel

17/11/2023

I will be happy to help you prepare a ham and mushroom savory strudel, a dish rich in taste and satisfaction. What I present to you is a twist on a classic of Austrian cuisine, filled in a way that honors Italian culinary tradition.

Ingredients

  • 1 rectangular sheet of puff pastry
  • 150 g of cooked ham slices
  • 250 g of champignon mushrooms (or mixed, to your preference)
  • 1 small leek
  • 100 g of grated cheese (you can use Emmentaler, Fontina, or another cheese of your choice)
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • 1 egg yolk for brushing
  • A few leaves of fresh parsley (optional)

Preparation

  1. Preheat the oven to 180° C.
  2. Clean and slice the mushrooms. Thinly slice the leek.
  3. In a large frying pan, heat the extra virgin olive oil and sauté the leek until it becomes transparent.
  4. Add the sliced mushrooms, salt and pepper, and cook for about 10 minutes, until the mushrooms are golden and their liquid has evaporated. If you want to enrich the flavor, you might add a dash of white wine and let it evaporate.
  5. Roll out the puff pastry on a baking tray lined with parchment paper.
  6. Spread the cooked ham over the puff pastry, leaving a free margin on the edges.
  7. Once the mushrooms are cooked, distribute them evenly over the ham.
  8. Sprinkle the entire surface with the grated cheese.
  9. Roll the puff pastry starting from the long side, being careful to close the edges well to avoid spillage during cooking.
  10. Brush the surface of the strudel with the beaten egg yolk.
  11. Bake and cook for about 25-30 minutes or until the strudel is golden and crispy.
  12. Let it rest for a few minutes before cutting into slices and serving.

If you wish, you can add chopped fresh parsley inside the strudel for an extra touch of freshness.

This savory strudel, a fusion between German tradition and Italian flavors, serves as a unique dish or an excellent idea for a buffet. Alternatively, you could also add some sautéed spinach for an even richer and tastier filling.