Best 4 Tuscan Artichoke And Spinach Strudel Recipes

SPINATSTRUDEL (SPINACH STRUDEL)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
• Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
• Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
• Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
• Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

TUSCAN ARTICHOKE AND SPINACH STRUDEL

Steps:

• 1. In a non-stick skillet, saute mushrooms and tomatoes in 2 tsp oil from the sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
• 2. Meanwhile, in a large bowl, combine spinach, pesto and pepper. Add the artichokes, mozzarella cheese, 5 Tabs Parmesan cheese and mushroom mixture; mix well.
• 3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
• 4. Spread filling in a 3 in wide strip down center of rectangle. On each long side, cut one-inch wide strips to within 1/2 inch of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts.
• 5. Bake at 350 degrees for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool 5 minutes before serving.

ARTICHOKE & CHEESE STRUDEL

Steps:

• Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
• add garlic, stir.
• Beat cream cheese and the cottage cheese until well mixed.
• Beat in eggs one at a time.
• Add garlic salt, parsley, tarragon & pepper.
• Beat to mix well.
• Add onions and any left over butter drippings.
• Add artichokes, parmesan & cracker crumbs, stir.
• Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
• Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
• Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
• When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

TUSCAN-STYLE ARTICHOKES

Steps:

• Preheat oven to 450 degrees.
• Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke.
• In a large saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan on a burner and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total.
• The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.
• Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4-5 minutes.
• Serve warm.