Name: Strudel of Greens, Bacon & Goat’s Cheeses
Yield: Makes one 38-45 cm strudel, 10-12 servings
Cuisine: Austrian
Ingredients: 20 g finely snipped fresh chives; 1 batch Strudel Dough, stretched and ready to be filled; Fine sea salt; 570 g assorted greens, such as baby spinach, Swiss chard, kale, watercress or a combination, tough stems removed, rinsed and drained; 225 g crumbled fresh goat’s cheese, such as Montrachet; 45 g unsalted butter; 120 ml whole milk; 115 g slab skinless bacon or thick-cut bacon, cut into 0.5 cm dice; Freshly ground black pepper; 2 medium eggs; 65 g unbleached plain flour; 60 g unsalted butter, melted; 120 g coarsely chopped walnut pieces, lightly toasted

Preparation info

Makes one 38-45 cm strudel,
10-12
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Savoury strudels are home-style fare in Vienna, and cabbage strudel is the most popular by far. I like cabbage, but for a strudel, I prefer the idea of using darker greens. When buying the greens, make sure the leafy, tender parts will add up to 450g after you’ve removed any tough stems. Feel free to substitute another cheese like Feta, Gruyère or a blue-veined cheese like Roquefort.

Ingredients

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Ingredients

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