Chestnut and Mushroom Strudel
Category: Appetizer
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 150g |
| Eggs | 55g |
| Water | 30g |
| Extra Virgin Olive Oil | 12g |
| Salt (fine) | 1 pinch |
| Butter | To taste |
| Pumpkin Seeds | To taste |
| Flaxseeds | To taste |
| Pre-cooked Chestnuts | 300g |
| Valtellina Casera Cheese | 230g |
| Champignon Mushrooms | 400g |
| Red Onions | 30g |
| Extra Virgin Olive Oil (for filling) | To taste |
| Salt (for filling) | To taste |
| Black Pepper | To taste |
| Chives | 1 stalk |
| Rosemary | To taste |
Instructions:
-
Prepare the Dough:
In a large mixing bowl, combine the 00 flour, water, whole egg, salt, and extra virgin olive oil. Stir the mixture with a spoon to incorporate the ingredients. Once combined, begin kneading the dough with your hands until it becomes smooth and elastic. Wrap the dough in plastic wrap and set it aside to rest for about 30 minutes. The dough should weigh around 300g.
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-
Prepare the Filling:
Slice the Valtellina Casera cheese into irregular strips. Chop the chives finely. In a large mixing bowl, combine the sliced champignon mushrooms, Casera cheese strips, whole pre-cooked chestnuts, chopped chives, fresh rosemary, and thinly sliced red onions. Drizzle with a bit of extra virgin olive oil, season with salt and black pepper to taste, and mix everything together until well combined. -
Roll Out the Dough:
Lightly flour a kitchen towel and place the dough on it. Dust the dough’s surface lightly with flour as well. Using a rolling pin, roll the dough out to a thin sheet, aiming for a thickness of about 1 mm. Once the dough is rolled out, gently stretch it using your hands to make it even thinner. -
Assemble the Strudel:
Brush the edges of the dough sheet with olive oil. Place the filling mixture along the left side of the dough. Begin folding the dough over the filling, starting from the outer edge. Use the kitchen towel to help roll the dough, pressing gently with your hands to ensure the strudel is tightly sealed. -
Bake the Strudel:
Once the strudel is fully rolled, brush the top with melted butter to give it a golden finish. Sprinkle the surface with flaxseeds and pumpkin seeds for added texture and flavor. Preheat your oven to 200°C (392°F) and bake the strudel in the static oven for about 30 minutes, or until it turns a beautiful golden brown. -
Serve:
Once baked, remove the strudel from the oven and allow it to cool slightly. Slice into portions and serve warm. Enjoy the delicate balance of savory chestnuts, earthy mushrooms, and rich cheese in each bite!
Tips for the Perfect Strudel:
- If the dough is too sticky, dust it with a little more flour while rolling.
- Feel free to experiment with different mushrooms or add herbs like thyme or sage for variation.
- For extra crunch, you can use different types of seeds or even sprinkle some grated cheese on top before baking.
Nutritional Information (per serving):
- Calories: ~300 kcal
- Protein: ~8g
- Carbohydrates: ~30g
- Fat: ~18g
- Fiber: ~4g
- Sodium: ~350mg
Enjoy this savory Chestnut and Mushroom Strudel as a delightful appetizer at any gathering, or pair it with a light salad for a simple yet flavorful meal.
