Strudels can be sweet or savory, but are basically a dough rolled or wrapped around a filling. I have never tried one that wasn't delicious.
The savory ones are perfect for a luncheon or dinner and while not difficult to make, they are impressive as well as tasty. I have been hungry for some hearty fare this winter, even though our weather has been pretty mild compared to past Februaries.
Let's explore some recipes for savory strudels and see if we can come up with something to serve on one of these chilly evenings.
Tuscan artichoke and spinach strudel
A new one from Taste of Home Magazine, Feb/March 2012.
- 1 1/4 cups chopped baby portobello mushrooms (Crimini)
- 1/3 cup drained oil-packed sun-dried tomatoes, chopped
- 4 teaspoons oil from the sun-dried tomatoes, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons prepared pesto sauce
- 1/8 teaspoon pepper
- 1 cup coarsely chopped frozen artichoke hearts, thawed
- 1 cup ( 4 ounces) shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese, divided
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 egg
- 3 tablespoons finely-chopped walnuts
- Preheat oven to 350. In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
- Meanwhile, in a large bowl, combine the spinach, pesto sauce and pepper. Add the artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
- Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14-by-9-inch rectangle.
- Spread filling in a 3-inch-wide strip down center of the rectangle. On each long side, cut 1-inch-wide strips to within 1/2 inch of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts.
- Bake in preheated oven for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool for 5 minutes before cutting into 12 slices. Makes 12 servings.
60-minute Reuben loaf
I have had this recipe for so long that the magazine page is creased, torn, stained and barely readable. Best estimate is that I have had it since back in the early 1970s. I have used the same dough to make a ham and cheese loaf, which is good with some dill pickle spears baked into the filling.
- 3 1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package rapid-rise yeast
- 1 cup hot water (125 to 130F)
- 1 tablespoon butter, softened
- 1/4 cup Thousand Island dressing
- 6 ounces thinly-sliced corned beef
- 1/4 pound sliced Swiss cheese
- 1 (8-oz.) can sauerkraut, well drained
- 1 egg white, beaten
- Caraway seeds, optional
- Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and butter. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes.
- On greased baking sheet, roll dough to a 14-by-10-inch rectangle. Spread dressing down center third of dough length. Top with layers of corned beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling; cover. Place large shallow pan on counter; fill halfway with boiling water. Preheat oven to 400. Place baking sheet over pan; let dough rise for 15 minutes while oven is heating up.
- Brush with egg white; sprinkle with caraway seed, if desired. Bake in preheated oven for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve. Makes approximately 12 servings.
Savory mushroom cheese strudel
- 1 pound mixed fresh mushrooms, such as shiitake, portobello, oyster and/or morel
- 2 tablespoons olive oil (divided)
- 1/2 medium-size yellow onion, thinly sliced (about 3/4 cup)
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme, chopped
- 4 teaspoons soy sauce
- 3 tablespoons water
- 1 cup shredded Jarlsberg or similar cheese
- Salt and freshly ground black pepper
- 10 sheets phyllo dough, thawed
- 1/3 cup butter, melted
- 1/2 cup rye bread crumbs (from about 1 slice of bread)
- Preheat oven to 375. Line a baking sheet with parchment paper. Brush the mushrooms clean with a soft-bristled mushroom brush and rinse briefly under cold running water. Remove the tough stems from shiitake and portobello mushrooms and discard. Thinly slice mushrooms.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. When it is hot, add the onion and saute, stirring frequently, until golden brown, 4 minutes. Add the garlic, thyme and half of the mushrooms. Cook until the mushrooms have released their liquid, 4 minutes. Continue to cook until all of the liquid has boiled off, 1 minute. Transfer mixture to a large bowl. Return the skillet to medium-high heat and add remaining tablespoon of oil. Saute the remaining mushrooms until tender. Add the soy sauce and simmer, stirring constantly, until all the liquid has boiled off, 1 minute. Add to the mushrooms in the bowl. Add the 3 tablespoons of water to the pan and cook, stirring up any bits from the bottom of the pan, until the water has reduced to about 1 tablespoon. Scrape into the bowl with the mushrooms, and chill for 10 minutes. Combine mushrooms with cheese, and season with salt and pepper.
- Place one piece of phyllo dough with the long side toward you on a large cutting board. Brush with some melted butter, and sprinkle with some bread crumbs. Top with another sheet of phyllo dough, brush with butter and sprinkle with crumbs. Repeat, buttering and sprinkling the remaining phyllo sheets, but do not add crumbs to the final sheet. Spread the mushroom mixture in a strip along the long side of the sheets, leaving 1/2 -inch border on sides. Starting from a long side, roll phyllo up tightly around filling and place seam-side down on the prepared baking sheet. Brush with butter and bake until golden brown, about 35 minutes. Let cool for 5 minutes. With a sharp serrated knife, slice the strudel into eight slices.
Ground beef and pork strudel
- 1 pound lean ground beef
- 1 pound lean ground pork
- 3 to 4 yellow onions, chopped
- 1 jalapeno pepper, seeded and finely minced
- 1 red bell pepper, seeded and finely diced
- 2 tablespoons clarified butter (I usually skip clarifying)
- 1 sprig fresh thyme
- 2 to 3 leaves fresh savory
- 1 sprig fresh rosemary
- 1 to 2 tablespoons plain bread crumbs
- 1/4 cup white wine (can substitute chicken broth)
- 8 ounces sour cream
- 1 egg, beaten
- Salt and pepper, to taste
- 1 teaspoon paprika (Hungarian is great)
- 3 tablespoons fresh, curly-leaf parsley, finely chopped
- 1 pound frozen phyllo dough, thawed
- Butter, melted, as needed
- 1 egg, beaten with 1 tablespoon water, for egg wash
- Saute chopped onion and peppers in clarified butter until translucent. Add ground meats and bread crumbs and brown well. Deglaze by adding wine (or chicken broth). Stir and allow alcohol to dissipate. Transfer meat mixture to large bowl and allow to cool slightly. Season with fresh herbs, salt, pepper and paprika; add sour cream and beaten egg, mixing thoroughly. Allow mixture to cool completely in refrigerator, about 15 to 30 minutes.
- Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel. (Phyllo will dry out incredibly fast if you don't cover it with the damp towel, so do not skip this step.) Transfer phyllo, one sheet at a time, to a third damp towel, brushing each sheet with melted butter. Do not butter the last sheet of phyllo after transferring it to the stack.
- Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round. Fold short ends of the rectangle in over meat mixture. Brush long end of phyllo with beaten egg mixture. Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal. Transfer the strudel, seal side down, to a well-greased baking sheet. Brush entire strudel with remaining egg wash.
- Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown. Transfer strudel to cutting board, allow it to rest 5 to 10 minutes before slicing. Makes 5 to 6 servings.