Wikipedia explains : A strudel  is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines.

There is a lot more to say, and thus a lot of possibilities.

In the december edition of I find a recipe with filo pastry and leek. Chop and fry 400 grams of leek, 4 garlic cloves, 1 onion in a drizzle of olive oil. Add 250 grams of sliced mushrooms and bake. Add 2 table spoons of white wine and allow to evaporate. Add 1 table spoon of dried thyme. Stop the fire, cool down. Add 1 table spoon of dijon mustard and 50 grams of a grated strongly tasting cheese as fontina. Boil 2 eggs for 5 mins. Remove the shell.

Spread some filo pastry on an oven tray covered with baking paper. Brush some oil on each sheet. Put the pastry in opposite directions (5-6 medium sized sheets for 2p).

Put ½ of the leek/mushroom mixture in the centre of the pastry. Put the eggs on the mixture (one at each end). Finish with the other ½ of the mixture. Close the dough. Finish with some olive oil.

Bake in the oven at 200° for approx 30 mins.

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