Artichoke strudel

Strudel de alcachofas
Strudel is a type of cake originally from Central Europe, which is often associated with the German, Austrian and Italian kitchens. The most famous is that of Apple, but may be brown with various fillings, such as which teach you here, the artichoke strudel.

Option 1: artichoke Strudel


  • 4 artichokes
  • 2 eggs
  • 1 clove of garlic
  • 250 g cottage cheese
  • 1 sheet frozen puff pastry
  • 1 handful of pine nuts
  • Grated Parmesan
  • A few Basil leaves
  • Oil and salt
  • Half a lemon


strudel espinacas con queso 2
  • Preheat the oven to 180 ° C.
  • Cut the stems and remove the outer leaves of artichokes. Also cut the ends and the lint from the Center and cut the artichokes into slices as thin as possible. So they were not blackened, immerse them in water with a few drops of lemon juice.
  • Using a blender, mix cottage cheese with an egg until creamy, add the chopped basil leaves (or Basil dry failing). Grate Parmesan cheese and add it to the mixture.
  • Heat oil in a frying pan and sauté the chopped garlic along with the pine nuts, carefully so they don't burn. Add well drained artichokes, salar and leave fire between 8-10 minutes.
  • Extend the puff pastry on the artboard. Pour over artichokes and roll the puff pastry by folding the ends not filling it out.
  • Place puff pastry on a previously greased baking dish. Beat the egg and paint with the puff pastry.
  • Bake for 30 minutes at 180 ° C.

Option 2: Zucchini and artichoke Strudel


  • 200 g fat-free ricotta cheese
  • 4 artichokes with thorns
  • 3 tablespoons of olive oil
  • 1 cloves of garlic
  • 2 Zucchini
  • 1 roll of laminated pasta
  • 1 liter of vegetable broth
  • 1 tablespoon of sesame seeds
  • Nutmeg
  • Salt
  • Pepper


  • Preheat oven to 190 ° C.
  • Wash and remove the tips to the zucchini. Plucking the artichokes and prepare them to retaining only the base with the most tender leaves.
  • Heat the oil along with the well chopped garlic cloves in a saucepan and saute the artichokes for five minutes.
  • Separately, remove the inner part of the zucchini and cut into small cubes.
  • Add the zucchini to the artichokes, add the hot broth and salt and pepper to taste.
  • When it boils, remove from heat and add the nutmeg.
  • Work ricotta cheese until a cream and add the vegetables.
  • Extend the puff pastry sheet on a flat surface and fill with cream cheese and vegetables. Roll and fold the tips not filling it out.
  • With the help of a brush, cover with oil and sprinkle with sesame seeds. With a knife, make oblique incisions in mass to facilitate the cooking of the strudel.
  • Bake at 190 ° C 20 minutes approximately and let cool slightly before cutting the strudel.

Option 3: artichokes and ricotta Strudel

strudel espinacas con queso


  • ½ white onion
  • 30 ml olive oil
  • Salt and pepper to taste
  • 6 basil leaves washed and disinfected
  • 350 g of drained canned artichoke funds.
  • 200 g of ricotta cheese
  • 3 eggs
  • 1 sheet of puff pastry dough


  • Preheat the oven to 220 ° C.
  • Fillet white onion and incorporate it into a hot pan with olive oil and salt and pepper to taste.
  • Add the previously chopped basil leaves. Cut artichoke funds drained coarsely with a knife and add them to the pan.
  • Add ricotta cheese, rectify the salt and pepper and remove from heat.
  • Move the mixture to a bowl and cool.
  • When cool, add 2 beaten eggs and mix very well. Book.
  • In a work table, sprinkle a little flour of wheat stretch over the flaky dough. Fill with Artichoke and ricotta mixture and roll the dough, folding peaks not filling it out.
  • Varnishing the roll with the remaining egg (beaten) and bake for 15 minutes at 220 ° C.
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