Ham and cheese strudel

Maybe it's the first time you're seeing a savory strudel`, but there are a thousand and one flavors. Today I bring you a ` irresistible basic, how to prepare a Delicious ham and cheese strudel, to which I add a a hint of garlic. We love it at home!

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

Strudel is a great option to sort out any dinner. It also works as a great snack! Aside from the basic and obvious ingredients, I like to add a little hint of garlic to it: enhances the flavor of the ham and cheese, and provides a more robust and aromatic touch to the dish, I think it finishes it off better. But that little secret Mine is completely optional, and you can add it or not.

For the dough, one generally uses a phyllo dough or puff pastry, which is stretched until very thin and then rolled up with the filling. In the recipe I show you how to make it homemade and with care—it’s very easy to make, and there’s nothing like it. But if you’re short on time or want the most convenient option, simply buy puff pastry or phyllo dough and you’ll be able to make a strudel in a quick version.

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

Other versions of savory strudels

Some options that are a hit among savory, easy-to-make strudels are:

I hope you find inspiration in these ideas to make strudels at home often! I think they’re a fantastic option for enjoying the creative process in the kitchen and for everyday dinners.

Ingredients

For the strudel dough*

• 250 g bread flour
• 1 egg
• 1 tbsp of mild olive oil 0,4º
• 1 pinch of salt
• 100 ml of water

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

For the filling

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

Preparation

Prepare the strudel dough:

(If using refrigerated dough, skip this step).

1. In a bowl, add all the ingredients for the dough and mix just until combined. Cover it with a damp cotton cloth (so the dough doesn’t dry out and the flour absorbs moisture) and let it rest for 15 or 20 minutes.
2. On a clean, dry surface, sprinkle a little flour and turn the dough out 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 smooth, pliable dough, shape it into a ball, brush it with oil, and place it in a bowl or container well covered with plastic wrap, then put it in the fridge. 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 pan, heat some olive oil or butter over medium heat. Add the finely chopped garlic cloves and sauté them until golden and fragrant, about 1-2 minutes. Remove from the heat and let cool.
3. Prepare the dough: If using your own dough, take it out of the fridge and, on floured parchment paper, roll it out with a rolling pin until you get a smooth rectangular griddle (about 30 x 40 or 25 x 35 is ideal). If using store-bought phyllo dough, make sure to cover it with a damp cloth to prevent it from drying out while you work. If using refrigerated puff pastry (store-bought), simply unroll it onto a work surface.
4. With the help of a brush, brush the entire surface of the dough with melted butter, it will add flavor, elasticity to the dough, and help you seal it well when shaping it.
5. Add the filling. Lay the slices of ham along one half of the dough (leaving the other half free, which you’ll use to cover). Remember to leave a bit of edge to seal the dough.
6. On top of the ham, place the slices of cheese and, if you went ahead and prepared the garlic, add it on top of the cheese.
7. Add a pinch of pepper to the cheese if you want to give it a bit more flavor (I personally do add a pinch; I love the extra peppery flavor).
8. Close the strudel: Fold the unfilled half over to the other side to cover all the filling. Moisten the edges with a little water or more butter, and press to seal along the entire length and at the ends.
9. Brush with egg: Transfer the strudel, with the parchment paper, to a baking tray. Brush the surface of the strudel with the beaten egg.
10. Make a few cuts on the surface so the steam that will be generated can escape.
11. Sprinkle the sesame or cumin seeds on top, if you like.
12. Bake in the preheated oven for about 25-30 minutes at 180 - 190ºC, or until the dough is golden and crispy.
13. Let cool: Take the strudel out of 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 all up, keeping 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.