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Puff Pastry Meat Strudel

Incredibly tasty pastry — and easy to make! This puff pastry meat strudel comes together quickly, since you don't have to make the dough from scratch. The filling is rich and savory thanks to the spices and flavorful cheese. Serve this flaky roll as a main course at dinner.

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Puff pastry meat strudel dough
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 14 g
Fats 31 % 11 g
Carbohydrates 31 % 11 g
194 kcal
GI: 10 / 80 / 10
  • Start by prepping your ingredients: - Rinse the chicken breast thoroughly, pat it dry with paper towels, then set it on a cutting board and cut it into small cubes. - Wash the mushrooms, dry them, and slice them. - Peel the garlic cloves and mince them with a knife. - Grate the cheese on a fine or medium grater and set it aside for now. - Wash, dry, and finely chop the green onion. Once everything is ready, heat the oven to 400°F (200°C) and get started on the strudel: 1. Pour half the olive oil into a large skillet and heat it over medium. Add half the chopped chicken and fry for 5 minutes, stirring now and then, until lightly golden (not fully cooked through — just a light color). Transfer the meat to a bowl, add the remaining oil to the skillet, heat it again, and cook the rest of the chicken the same way, then add it to the bowl. 2. In the same skillet, add the sliced mushrooms and minced garlic to the leftover oil. Sauté over medium heat for 5-6 minutes until lightly golden, stirring as you go. Let all the liquid the mushrooms release cook off. 3. Return the chicken to the skillet, sprinkle with the flour, and stir to combine. Pour in the milk gradually — about 50 ml at a time, stirring after each addition. After the last of the milk goes in, mix well and bring to a boil. Then add the Dijon mustard, salt, and ground pepper, and stir in two-thirds of the grated cheese. Keep the heat low. Cook everything together for 2-3 minutes (the cue here is the chicken being done — if it isn't yet, give it a little longer). Transfer the filling to a suitably sized container and let it cool. 4. Lay a sheet of parchment on your work surface and set both sheets of dough on it, rolling them out a little. The dough should be thawed, of course, so take it out of the freezer ahead of time. Beat the egg in a cup with a fork and brush a strip along the edge of one dough sheet (about 1/2 inch wide is enough). Lay the edge of the second sheet over the brushed edge and press lightly to join them into one large sheet. If you like, you can score the dough to weave a decorative braid, but that's optional — you can simply roll the dough around the filling like a classic log. 5. Slide the parchment with the dough onto a baking sheet of the right size. Spread the cooled filling evenly over the dough, then scatter the chopped green onion and remaining grated cheese on top. Roll the dough up into a log and brush it generously with the rest of the beaten egg. 6. Bake for 20 minutes, until the strudel is golden. If it still looks pale after that, give it another 5 minutes. Serve the finished strudel hot or at room temperature. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Puff pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Green onion - 19  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • White pepper - 0  kcal/100g
  • Dijon mustard - 143  kcal/100g

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