If you are looking for a tasty recipe, try the tomato and cheese strudel like I did. Perfect to serve as an appetizer or main course. It is prepared very quickly, you will only need a roll of puff pastry, tomatoes, pesto, and cheese.
The recipe is perfect for any occasion, save it and let me know as soon as you make it! A big hug, Chicca.
If you are looking for other types of Strudel, you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,868.76 (Kcal)
- Carbohydrates 160.48 (g) of which sugars 17.47 (g)
- Proteins 37.78 (g)
- Fat 121.36 (g) of which saturated 25.25 (g)of which unsaturated 85.34 (g)
- Fibers 11.67 (g)
- Sodium 1,828.44 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 2.82 oz cheese
- 0.71 oz pine nuts
- to taste egg
- 2 tbsps Genoese pesto
- 2 tomatoes
How to make the tomato and cheese strudel
Unroll the rectangular puff pastry, then make cuts as seen in the photo.
Spread at least two tablespoons of pesto in the center of the pastry.
Arrange the tomato slices and the cheese cut into slices.
At this point, fold each strip of pastry from the long side and seal the edges well.
Brush the surface with milk. Decorate with the beaten egg and pine nuts as a final step.
Bake in the oven at 375°F for about 20 minutes until golden.
Storage of the tomato and cheese strudel
I recommend consuming the tomato and cheese strudel immediately after baking. However, it can be stored in the refrigerator inside an airtight container until the next day.
I recommend consuming the tomato and cheese strudel immediately after baking. However, it can be stored in the refrigerator inside an airtight container until the next day.
