The Squash and Goat Cheese Strudel Recipe This makes a good vegetarian alternative at a festive gathering.
Ingredients:
2 tbsp olive oil
3 red onions, finely sliced
2 tbsp balsamic vinegar
pinch of sugar
sea salt
freshly ground black pepper
all-purpose flour, for dusting
1 pack (12 sheets) ready-made filo, about
10 x 10in (25 x 25cm)
4 tbsp unsalted butter, melted
1lb 2oz (500g) peeled and seeded butternut
squash, coarsely grated (about 5 cups)
2 tbsp sage, finely chopped
9oz (250g) soft goat cheese, crumbled
Method:
1 Preheat the oven to 400°F (200°C). Heat the olive oil in a frying pan over medium heat. Add the onions and cook for around 5 minutes, until soft. Add the balsamic vinegar, sugar, and a generous amount of salt and pepper, and cook over low heat for another 5 minutes.
2 On a well floured work surface lay out 4 sheets of filo pastry, overlapping slightly. Brush each one with melted butter and cover with a second layer. Brush with butter again and cover with a third layer. Brush the top layer with any remaining butter, being careful to brush around the edges first (this will help to seal the strudels later).
3 Now scatter the butternut squash evenly over the surface of the 4 pastry bases, leaving a clean border of at least 3⁄4in (2cm) around all the edges except those nearest to you. Scatter the onions on top, then the sage. Finally, add the goat cheese and season with black pepper and a little salt.
4 Fold in the 2 sides of the strudel that are free of filling, then roll each up, starting with the side nearest you. Tuck the sides in as you roll, and finish with the end tucked underneath. Carefully transfer to a baking sheet and brush with any remaining butter.
5 Bake the strudels at the top of a hot oven for 20–25 minutes until golden brown and crispy. Leave to cool for at least 10 minutes before serving, although the strudels can be served either hot or cold.
PREPARE AHEAD:
The uncooked strudels can be stored in the refrigerator, covered, a few hours before baking. The cooked strudels can be warmed in the oven 1 day later.
BAKER’S TIP:
This vegetarian strudel takes only minutes to make with the help of store-bought filo pastry. Grating the squash adds a nice texture and if you have a food processor with a grater attachment, the preparation is even quicker.
 |
| Squash and Goat Cheese Strudel |
