Savoury Strudel twinned with Sweet Strudel
Twinning with Cheese: One Recipe, Two Ways (Recipe by Katrina & Kirsten Dekur – Calgary, AB)
Prep Time:10 minutes Ready In:
30 minutes or less Serves:
4
Ingredients:
Savoury Strudel Ingredients 1 Tbsp Olive oil 1/2 Red pepper, thinly sliced 2 tsp Fresh garlic, finely chopped 1 cup Red onion, thinly sliced 1 Green zucchini, julienne strips 1 cup Fennel, thinly sliced 6 Shiitake (or 12 Cremini) mushrooms, sliced 10 Asparagus stalks (thin), stemmed, cut in 2-inch pieces 1 pkg Tre Stelle® Deluxe Mozzarella, shredded 2 Tbsp Parsley, roughly chopped Salt and pepper, to taste 1/2 pkg Frozen puff pastry, defrosted 1 Egg, beaten with a pinch of salt Sweet Strudel Ingredients 237g Tre Stelle Mascarpone 1 Tbsp Orange liqueur, optional 1/4 cup Sugar Zest of one lemon, grated finely 1 pinch Cinnamon, ground 1 pinch Coarse salt 1 cup Wild blueberries, preferably frozen 1/2 pkg Frozen puff pastry, defrosted 1 Egg, beaten with a pinch of salt
Instructions:
(Savoury) Strudel Directions Heat olive oil in large skillet or wok on medium-high heat. Add in onions, fennel, asparagus and peppers and sauté for 3 minutes or until slightly softened. Add garlic, zucchini and mushrooms and sauté for 2 minutes or until crisp-tender. Remove from heat and cool. Stir in Mozzarella and parsley. Season with salt and pepper. Assembly Roll out pastry to a 10-x 14-inch (25 cm x 35cm) rectangle. Pile vegetables (or Mascarpone -blueberry mixture) along upper third of pastry lengthwise leaving 1-inch (2.5 cm) wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling, brush folded edge with egg then roll into cylinder. Place seam-side down on cookie sheet and slash 4 times on the diagonal. Brush top with egg. Bake for 20 to 25 minutes or until golden brown. Cut strudel in slices and drizzle over sauce or around the plate. Drizzle with pesto sauce or a herbed vinaigrette. (Sweet) Strudel Directions In a large bowl, whisk together all ingredients except the blueberries. Once combined, gently fold in the frozen blueberries. Follow assembly instructions as Assembly Roll out pastry to a 10-x 14-inch (25 cm x 35cm) rectangle. Pile vegetables (or Mascarpone -blueberry mixture) along upper third of pastry lengthwise leaving 1-inch (2.5 cm) wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling, brush folded edge with egg then roll into cylinder. Place seam-side down on cookie sheet and slash 4 times on the diagonal. Brush top with egg. Bake for 20 to 25 minutes or until golden brown. Cut strudel in slices and drizzle over sauce or around the plate. Serve with vanilla ice cream or drizzled with maple syrup – or both!
