Best 2 Tuscan Artichoke Spinach Strudel Recipes

Tantalize your taste buds and embark on a culinary journey to the heart of Tuscany with our delectable Tuscan Artichoke Spinach Strudel. This savory pastry is a symphony of flavors, textures, and aromas, capturing the essence of Italian cuisine. Flaky phyllo dough encases a vibrant filling of sautéed artichoke hearts, tender spinach, savory cheeses, and a hint of aromatic nutmeg. Each bite is a harmonious blend of earthy, nutty, and creamy flavors, perfectly complemented by a crispy, golden crust. This comprehensive recipe guide will take you step-by-step through the art of crafting this culinary masterpiece, ensuring a stunning and delicious result every time. Additionally, we'll introduce you to a collection of equally tempting recipes, including a mouthwatering Spanakopita, a classic Italian Spinach and Ricotta Strudel, and a delightful Artichoke and Spinach Crostata. Prepare to indulge in a feast of flavors as we explore the world of these delectable strudels and crostatas.

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TUSCAN ARTICHOKE & SPINACH STRUDEL

Tuscan Artichoke & Spinach Strudel image

Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1-1/4 cups chopped baby portobello mushrooms
1/3 cup oil-packed sun-dried tomatoes, chopped
4 teaspoons oil from the sun-dried tomatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons prepared pesto
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
1 cup coarsely chopped thawed frozen artichoke hearts
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
3 tablespoons finely chopped walnuts

Steps:

In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. 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. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

TUSCAN ARTICHOKE AND SPINACH STRUDEL

TUSCAN ARTICHOKE AND SPINACH STRUDEL image

This recipe was personally prepared by Irit Birman for the September 2015 Curious Cuisiners meeting. This recipe was found in her Mother-in-law's Taste of Home magazine- a Hedlund Home Cooking recipe. Irit accidently used roasted red peppers in place of the sun-dried tomatoes and it still tasted great. She also left out the...

Provided by shecooks curiouscooks

Categories Other Breads

Time 1h

Number Of Ingredients 12

Ingredients

1-1/4 c chopped baby portobello mushrooms
1/3 c drained oil-packed sundried tomatoes, chopped
4 tsp oil from the sun-dried tomatoes, divided
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 Tbsp basil pesto
1/8 tsp pepper
1 c coarsley chopped thawed frozen artichoke hearts (we used trader joe's canned)
1 c shredded part-skim mozzarella cheese
1/2 c shredded parmesan cheese divided
1 tube(s) refrigerated crescent rolls
1 egg
3 Tbsp finely chopped walnuts

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.

Tips:

Choose fresh, tender artichokes. The best artichokes for this recipe are young and have tightly closed leaves. Avoid artichokes that are bruised or have brown or wilted leaves.
Soak the artichoke hearts in cold water before cooking. This will help to remove any bitterness from the artichokes.
Cook the artichoke hearts until they are tender but still slightly firm. You don't want to overcook them, or they will become mushy.
Use a good quality olive oil. Olive oil is a key ingredient in this recipe, so make sure to use one that you enjoy the taste of.
Don't overfill the strudel. If you put too much filling in the strudel, it will be difficult to fold and seal.
Bake the strudel until it is golden brown and crispy. This will take about 30 minutes.
Let the strudel cool slightly before slicing it. This will help to keep the filling from spilling out.

Conclusion:

This Tuscan Artichoke Spinach Strudel is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a new and exciting recipe to try, give this strudel a try. You won't be disappointed!