Leek, Mushroom, and Goat Cheese Strudel
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Leek, Mushroom, and Goat Cheese Strudel
Ingredients
- Leek - 17.6 oz
- Vegetable Broth - 5 fl oz
- Phyllo Dough - 4 pieces
- Olive Oil - 1 tablespoon
- Soft goat cheese - 3 oz
- Wheat Flour - 1 teaspoon
- Fresh Mushrooms - 6.2 oz
Step by Step guide
Step 1
Preheat the oven to 200°C / 180°C (electric/gas).
Step 2
Place the leek in a large pot, pour in the broth, cover with a lid, and cook for 5-8 minutes until the leek starts to soften.
Step 3
Add the mushrooms, cover the pot again, and cook for 3 minutes, then remove the lid and continue cooking the mixture until the liquid evaporates.
Step 4
Transfer the vegetables to a large plate to cool.
Step 5
For one strudel, lightly brush half of a piece of phyllo dough with olive oil. Fold the sheet in half with the ungreased side facing inward.
Step 6
Brush the edges with a little more oil, then place a quarter of the prepared filling along one edge of the dough.
Step 7
Sprinkle with cheese, using a quarter of the total amount, fold the edges of the dough, and roll it up to seal the filling.
Step 8
Place the strudels on a baking sheet, brush with the remaining oil, and sprinkle with poppy seeds.
Step 9
Bake for approximately 25 minutes until a crispy golden crust forms.
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