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Italian Savory Strudel with Pears, Gorgonzola and Walnuts
Savory Strudel with Pears, Gorgonzola and Walnuts is a simple recipe to prepare, yet incredibly delicious and full of flavor.This savory pastry is perfect as an appetizer, a light lunch, or for an autumn dinner with friends. The filling requires no pre-cooking, and using ready-made puff pastry makes the preparation quick and stress-free.
Ingredients
- 1 sheet puff pastry - 25x30 cm / 10x12 inch - thawed if frozen
- 200 g Gorgonzola Dolce - 7 oz
- 150 g ricotta cheese - 5 oz
- 40 g walnuts - 1.5 oz - halves or pieces (about ⅓ cup)
- 1 large egg
- 1-2 pears - ~140 g flesh / 5 oz - firm and not overripe
Instructions
- Start by separating the egg yolk from the egg white. Set the white aside, as you will use it later for brushing.
- Place the ricotta (well drained of excess liquid) in a medium bowl. Add the egg yolk and stir until you get a smooth, creamy mixture.
- Unroll the puff pastry sheet on a lightly floured work surface, keeping it on the parchment paper.NOTE: Most packaged puff pastry comes with parchment paper included. If not, place the dough on your own sheet of parchment before it softens. This will make it easier to roll, transfer, and bake the strudel.
- Spread the ricotta mixture evenly over the puff pastry, leaving about ¾ inch (2 cm) border around the edges.
- Distribute the Gorgonzola in small chunks over the ricotta layer.
- Sprinkle the coarsely chopped walnuts over the filling.
- Peel the pears, remove the core, and slice them. Spread the pear slices evenly across the surface.
- Using the parchment paper to help you, roll the strudel tightly from the long side of the rectangle.
- Seal both ends well by pinching the dough together so the filling does not leak out during baking.
- Transfer the strudel, still on its parchment paper, onto a baking sheet.
- Brush the surface with the reserved egg white for a shiny golden crust.
- With a sharp knife, score a few shallow diagonal cuts on top to allow steam to escape while baking.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the strudel is puffed, golden brown, and crisp.
- Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm, cut into thick slices.
Nutrition
Serving: 100gCalories: 457kcalCarbohydrates: 25gProtein: 15gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 65mgSodium: 517mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 414IUVitamin C: 1mgCalcium: 245mgIron: 2mg
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