John Myers
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Spicy Baking: Chanterelle Strudel
The perfect spicy baking: chanterelle strudel recipe with a picture and simple step-by-step instructions.
The strudel dough
- 125 g Spelled flour type 630
- 40 ml Water
- 1 teaspoon Rapeseed oil
- 1 teaspoon Wine vinegar
The filling
- 2 piece Spring onions fresh
- 2 piece Garlic cloves
- 30 g Butter
- 200 g Fresh chanterelles
- 2 tablespoon Freshly grated Parmesan
- 2 piece Egg yolks, fresh
- 25 g Parma ham
- Salt and pepper
- Chopped parsley
- Butter
The strudel dough
- Make a dough from flour, water, oil and vinegar. First mix the ingredients together and then knead on the work surface and beat the dough until it is matt. Best when you’re angry. Let the dough rest for approx. 30 – 40 minutes under a hot porcelain bowl. (IMPORTANT !!!! because this is how the dough can develop).
The filling
- Clean the spring onion and peel the garlic. Cut the spring onion into rings and the garlic into small cubes. Heat the butter in a pan and fry the spring onion and garlic in it.
- Add the cleaned chanterelles and fry them as well. Add the egg yolk, Parmesan cheese and Parma ham, season with salt and pepper and stir in the chopped parsley. Let this filling cool down a little.
The finish
- Roll out the strudel dough very thinly and divide it into four rectangular pieces. Spread the filling on the parts, beat the dough over it and make small strudels.
- Heat the butter in a pan and fry the strudel until golden on each side. Transfer to a baking sheet and bake at 180 degrees in a preheated oven for about 15-20 minutes.
- Arrange the strudel on a mixed salad. For this I also boiled a few chanterelles in a little water and then marinated them with oil, balsamic vinegar, salt and pepper.
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