How To Make Cavolo Nero, Mushroom, Potato & Fontina Strudel
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 sheet of puff pastry
- 2 cups of cavolo nero, chopped
- 1 cup of mushrooms, sliced
- 2 medium potatoes, boiled and diced
- 1 cup of fontina cheese, grated
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
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Add cavolo nero and mushrooms to the skillet. Cook until wilted and tender, about 5 minutes. Season with salt and pepper.
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Roll out the puff pastry sheet on a floured surface. Arrange the cooked cavolo nero, mushrooms, diced potatoes, and fontina cheese evenly on the pastry, leaving a border around the edges.
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Roll up the pastry tightly, sealing the edges. Place the strudel seam side down on the prepared baking sheet.
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Brush the beaten egg over the top of the strudel for a golden crust.
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Bake for 35-40 minutes or until the strudel is golden brown and crispy.
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Remove from the oven and let it cool for a few minutes before slicing.
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Serve warm and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 24g
- Saturated Fat : 8g
- Cholesterol : 70mg
- Sodium : 410mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 12g
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