ASPARAGUS, PROSCIUTTO AND GOAT CHEESE STRUDEL
A pretty and tasty dish perfect for brunch or a light summer meal with a salad. This makes 2 Strudels and once cooked they freeze well. It lends itself to many variations - if you don't have prosciutto you can use sliced ham. Maybe use baby spinach instead of the asparagus and use feta adding some oregano. Play with it and make...
Provided by Lesley Snow
Categories Savory Pies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Blanch the asparagus uncovered in a pot of boiling salted water for 2 - 3 minutes. Drain and pat dry with paper towels and set aside.
- 2. In a medium bowl mix together the ricotta, goat cheese, Alfredo sauce, egg yolk, chives, and salt and pepper to taste. (It's also awesome with Asiago cheese sauce instead of the Alfredo)
- 3. Put 1 sheet of the phyllo on a work surface and keep the rest covered with a damp towel so that they don't dry out. Brush with some of the melted butter and then place the second sheet on top of the first again brushing with melted butter. Top that with a third sheet, brush with butter and sprinkle with 1 tbsp of grated parmesan cheese. Lay the 4th sheet over that and brush once again with the butter.
- 4. Arrange 4 slices of the prosciutto along one short end overlapping as needed but leave a border of 1 1/2" on the bottom and both long sides. Spread half of the goat cheese mixture on top of the prosciutto.
- 5. Take half of the asparagus and place them on top of the cheese parallel to the short end of the pastry. Arrange half of the red pepper strips in between the asparagus.
- 6. Fold in the sides and bottom edge of the phyllo over the filling and roll it up to form a roll. Arrange seam side down on an ungreased baking sheet, brush the top and sides of the strudel with melted butter and cut several vents in the top of each.
- 7. Repeat with the remaining ingredients to make the second strudel.
- 8. Bake in a preheated 400F oven for 25 - 30 minutes until they are golden brown. Cool on a wire rack for 5 - 10 minutes before slicing with a serrated knife. Enjoy!
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Ashfaque Baloch
[email protected]I would definitely recommend this strudel! It's a great appetizer or main course.
Maria Concepcion
[email protected]This strudel was a showstopper! I brought it to a potluck and everyone loved it.
Clem
[email protected]I loved the strudel! It was the perfect combination of flavors and textures.
Mustanser Hussain
[email protected]This strudel was amazing! I will definitely be making it again and again.
H.U Ansari Aviary
[email protected]The strudel was a bit too expensive to make. I think I would use cheaper ingredients next time.
Mokles Biswas
[email protected]This strudel was a bit too time-consuming to make. I think I would try a different recipe next time.
Kala Lala
[email protected]I'm not a fan of goat cheese, but I loved this strudel! The prosciutto and asparagus were a great combination.
Mckinnley Vellmure
[email protected]This strudel was a great way to use up leftover asparagus. It was easy to make and very tasty.
Georgi Georgiev
[email protected]The strudel was a bit too soggy for my taste. I think I would bake it for a few minutes longer next time.
heroic beauty
[email protected]This strudel was delicious! I especially loved the crispy phyllo dough.
Corey Farrell
[email protected]I thought the strudel was a bit bland. I would add more herbs and spices to the filling next time.
Jussy Tinna
[email protected]The strudel was a bit too rich for my taste. I think I would use less goat cheese next time.
Shah Shuja
[email protected]This strudel was easy to make and turned out great! I will definitely be making it again.
kayla lieah
[email protected]I loved the combination of flavors in this strudel. The asparagus and goat cheese were a perfect match.
Jed IT Solution Limited - JIS
[email protected]This strudel was amazing! I will definitely be making it again.
Faghs Shhshs
[email protected]The strudel was a bit dry. I think I would add a little more butter to the filling next time.
Sapna Khan
[email protected]This strudel was a bit too salty for my taste. I think I would use less prosciutto next time.
Lindokuhle Mlangeni
[email protected]This strudel was delicious! I followed the recipe exactly and it turned out perfectly. The only thing I would change is to add a little more salt and pepper to the filling.
Charles Diamond
[email protected]I'm not a big fan of asparagus, but I loved this strudel! The prosciutto and goat cheese really balanced out the flavor of the asparagus, and the strudel was so easy to make.
Benjamin McKinney
[email protected]This strudel was a hit at my dinner party! The combination of asparagus, prosciutto, and goat cheese was divine, and the strudel was perfectly flaky and golden brown. I will definitely be making this again.