Ham and cheese strudel

Maybe this is the first time you've seen a savory strudel , but there are a thousand and one flavors. Today I bring you an irresistible basic recipe, how to prepare a delicious ham and cheese strudel , to which I add a touch of garlic . We love it at home!

Although strudel is best known in its sweet version, such as the classic Apfelstrudel (apple strudel), there are also savoury varieties that are equally delicious, and I hope, with today's recipe, to surprise you and encourage you to prepare them in a thousand and one ways.

Strudel is a great option to solve any dinner. It also makes a great snack! Apart from the basic and obvious ingredients, I like to add a touch of garlic : it enhances the flavour of the ham and cheese, and provides a more robust and aromatic touch to the dish, I think it finishes it off better. But this little secret of mine is totally optional, and you can add it or not.

For the dough, you usually use filo pastry or puff pastry , which you roll out very thin and then roll up with the filling. In the recipe I show you how to make it homemade and with love - it's very easy to make, and there's no equal. But if you're short on time or want the easiest option, just buy a puff pastry or filo pastry and you can make a quick version of strudel.

And speaking of dough, I'll leave you with a curious fact: strudel has its roots in Austro-Hungarian cuisine and dates back to the 17th century. The term "strudel" comes from German and means "whirlpool" , referring to its rolled-up layered appearance.

Other versions of savory strudles

Some options that are successful among the easy-to-make savory strudels are:

I hope you find these ideas to be an inspiration for making strudels at home often! I think they are a fantastic option to enjoy creating in the kitchen and eating for dinner on a daily basis.

Ingredients

For the strudle dough*

• 250 g strong flour
• 1 egg
• 1 tbsp mild olive oil 0.4º
• 1 pinch of salt
• 100 ml of water

*For a quick version of the recipe, you can purchase refrigerated puff pastry or phyllo dough.

For the filling

• 200 g sliced ​​ham
• 200g sliced ​​cheese (such as mozzarella, gouda or cheddar, or a combination of these)
• 2-3 cloves garlic, finely chopped (optional)
• 1 beaten egg (to brush the dough, or alternatively melted butter)
• Black pepper (optional)
• Sesame or cumin seeds (optional)

Preparation

We prepare the strudel dough:

(If you buy refrigerated dough, skip this step.)

1. In a bowl, add all the ingredients for the dough and mix just enough to combine. Cover it with a damp cotton cloth (so that the dough doesn't dry out and the flour doesn't absorb moisture) and let it rest for 15 or 20 minutes.
2. On a clean, dry surface, sprinkle a little flour and dump the dough onto it. Knead, using the firm palm of your hand, for 10 minutes, or until it looks smooth.
3. When you see that you have a nice, malleable dough, shape it into a ball, brush it with oil and place it in a bowl or container well covered with plastic wrap, and leave it in the refrigerator. It should rest there for 30 to 45 minutes.

Filling, assembly and baking:

1. Preheat the oven to 180°C.
2. Sauté the garlic: In a small skillet, heat some olive oil or butter over medium heat. Add the finely chopped garlic cloves and sauté until golden and fragrant, about 1-2 minutes. Remove from heat and let cool.
3. Prepare the dough: If you're using your own dough, take it out of the fridge and, on a floured baking sheet, roll it out into a smooth rectangular sheet (approx. 30 x 40 or 25 x 35 is ideal). If you're using store-bought filo dough, make sure to cover it with a damp cloth to prevent it from drying out while you work. If you're using refrigerated (store-bought) puff pastry, simply unroll it onto a work surface.
4. Using a brush , brush the entire surface of the dough with melted butter. This will add flavor and elasticity to the dough and will help you stick it together properly when shaping it.
5. Place the filling. Place the slices of ham along one half of the dough (leaving the other half free, which you will use to cover it). Remember to leave a little edge to close the dough.
6. Place the slices of cheese on top of the ham and, if you've decided to prepare the garlic, add it on top of the cheese.
7. Sprinkle a pinch of pepper on the cheese if you want to give it a little extra flavor (I personally do add a pinch, I love the extra flavor of pepper).
8. Close the strudel: Close the strudel, bringing the unfilled half to the other side, to cover the entire contents. Moisten the edges with a little water or more butter and press to seal, all along and at the ends.
9. Brush with egg: Place the strudel, with the baking paper, on a baking tray . Brush the surface of the strudel with the beaten egg.
10. Make some cuts in the surface, so that the steam that will be generated can escape.
11. Sprinkle sesame or cumin seeds on top, if desired.
12. Bake in the preheated oven for about 25-30 minutes at 180 - 190ºC, or until the pastry is golden and crispy.
13. Let it cool: Remove the strudel from the oven and let it cool slightly before slicing and serving.

Note: some people make this strudel in a round shape: cover the entire surface of the dough with the filling and roll it up, leaving the inside tight. It's fun! If you do it this way, bake at 170º to give the dough inside time to bake without burning the outside.