John Myers
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Swiss Chard Puff Pastry Strudel
The perfect swiss chard puff pastry strudel recipe with a picture and simple step-by-step instructions.
- 600 g Fresh chard or spinach, blanched
- 70 g Bacon cubes
- 1 Onion
- 1 toe Garlic
- 100 g Feta
- 1 role Puff pastry
- 1 Egg
- Salt pepper
- Oil for the pan
- Oil for the baking dish
Prepare Swiss chard
- Wash the chard or spinach and remove the large parts of the stalks. Then briefly blanch in salted water. Briefly quench in ice water so that it retains its color.
Making the filling
- Peel the onion and garlic and cut into fine cubes. Heat some oil in a pan and fry the diced bacon. Then add the onion and garlic and let it turn to glass. Then add the chard, mix well with the bacon and onions and season with salt and pepper. Then let cool down very well.
- In the meantime, cut the feta into cubes and roll out the puff pastry. Cut the puff pastry square into two equal parts. Put the egg in a small bowl and whisk, then brush the puff pastry with it. Brush the baking dish with oil and preheat the oven to 200 ° C.
- So, the last step: when it is as good as cold, put the filling on the puff pastry and spread the feta cubes on top. CAUTION: If the filling is still too warm, the puff pastry will tear when you roll it! Then roll the puff pastry with the filling into a strudel and place in the baking dish. Spread the rest of the egg on top, this will give the strudel a golden yellow color.
to bake
- Bake the strudel for approx. 20 to 25 minutes at 200 ° C (top and bottom heat).
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