Description
Experience the crunch of golden filo giving way to a creamy meld of earthy mushrooms, tender leeks, and melted cheeses that warms you from the first slice to the last.
Ingredients
- 300 g filo pastry sheets
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 200 g mushrooms sliced
- 2 leeks sliced
- 150 g ricotta cheese
- 50 g Parmesan cheese grated
- 1 egg beaten
- 5 g salt
- 2 g black pepper
- 50 g butter melted
- 1 tbsp sesame seeds optional
Instructions
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
- Add mushrooms and leeks and cook until tender and most of the moisture has evaporated.
- Remove pan from heat and let the vegetable mixture cool slightly, then stir in ricotta, Parmesan, egg, salt, and pepper until well combined.
- Lay one filo sheet on the prepared baking sheet and brush lightly with melted butter; repeat with a second sheet.
- Spoon the filling in a line along one long edge of the filo stack, then carefully roll the dough over the filling to form a log.
- Brush the top of the strudel with remaining melted butter and sprinkle with sesame seeds.
- Bake for 25 to 30 minutes or until the strudel is golden brown and crisp.
- Allow the strudel to rest for 5 minutes before slicing and serving warm.
Notes
- For extra flakiness use three or more layers of filo pastry, brushing each layer with butter.
- You can swap ricotta for cottage cheese or cream cheese for a richer filling.
- Strudel slices can be reheated in a 160°C oven for 10 minutes to restore crispness.
- Store any leftovers in an airtight container in the refrigerator for up to two days.