Strudel with leeks, mushrooms and goat cheese
4 servings
60 minutes
Leek, mushroom, and goat cheese strudel is a refined combination of airy phyllo dough and rich, aromatic filling. This recipe comes from European cuisine, inspired by Austrian strudel-making traditions. The light crispy crust conceals the soft, creamy texture of melted goat cheese highlighted by the tenderness of mushrooms and a sweet note of leek. Baked to a golden color, it acquires an appetizing crunchiness, while the poppy seed decoration adds an exquisite touch. This strudel pairs perfectly with a glass of white wine or a fresh green salad. It can be served as an appetizer, light dinner, or a savory addition to a festive table. The flavor is a balance of creaminess, earthy mushroom tones, and delicate sweet leek that leaves a pleasant gastronomic impression.
1
Preheat the oven to 200°C/180°C (electric/gas).
2
Place the leeks in a large pot, cover with broth, cover with a lid, and cook for 5-8 minutes until the leeks start to soften.
- Leek: 500 g
- Vegetable broth: 150 ml
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.
- Fresh mushrooms: 175 g
4
Place the vegetables on a large plate to cool.
5
For one strudel, lightly brush half of the dough with olive oil. Fold the sheet in half with the ungreased side inside.
- Olive oil: 1 tablespoon
6
Grease the edges with a bit more oil, then place a quarter of the prepared filling along one edge of the dough.
- Leek: 500 g
- Fresh mushrooms: 175 g
7
Sprinkle cheese using a quarter of the total amount, fold the edges of the dough, and roll it up to seal the filling.
- Soft goat cheese: 85 g
- Filo dough: 4 pieces
8
Place the strudels on a baking sheet, brush with the remaining butter, and sprinkle with poppy seeds.
- Olive oil: 1 tablespoon
9
Bake for about 25 minutes until a golden crispy crust forms.