Recipe

Brunch

Chard Strudel with Sheep's Cheese

By FDL

Share
Facebook Twitter ShareAddThis
Chard Strudel with Sheep's Cheese
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

An easy and quick recipe for a delicious chard strudel with sheep's cheese: learn how to prepare a tasty strudel with a twist, perfect for brunch.

Ingredients
For the pastry
For the strudel filling
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 4
Preparation

How to make a tasty chard strudel with sheep's cheese

  • Combine the dry ingredients in a large mixing bowl, stirring thoroughly.
  • Add the olive oil, lemon juice, and enough of the water to bring the mixture together into a rough dough with your hands; add more water as needed if too dry, and more flour mix if too wet.
  • Turn out the dough and shape into a ball. Cover with a damp cloth and leave to rest at room temperature for 30 minutes.
  • After resting, generously dust a surface with some flour mix.
  • Break off a golf ball-sized piece of dough and shape into a disc.
  • Roll out thinly on the floured surface into an approximate 30 cm | 12" long x 25 cm | 8" wide rectangle.
  • Neatly trim the edges with a sharp chef's knife so that the pastry measures approximately 25 cm | 10" long x 20 cm | 8" wide.
  • Set the pastry aside and cover with the damp cloth.
  • Repeat steps 4 & 5 for the remaining sheets, making sure you have at least six sheets of the pastry kept under the damp cloth.

For the strudel

  • Heat the oil in a pan and gently cook the onion and garlic for a few minutes before adding the chard and hazelnuts.
  • Cook gently until everything is soft.
  • Stir together the cornflour and water and stir into the pan.
  • Cook for a further minute until slightly thickened. Set aside to cool.
  • Preheat the oven to 200°C (180° fan)| gas 6.
  • Line a baking tray with greaseproof paper.
  • Take a sheet of the filo and lay on a work surface long ends in front of you; cover the remaining sheets with the damp cloth.
  • Brush the filo with butter and sprinkle with the ground hazelnuts.
  • Top with another sheet of filo and brush with some more butter.
  • Repeat the layers, brushing each pastry layer with butter and finishing with the final sheet of filo pastry.
  • Brush the top sheet with butter.
  • Spread the chard mixture over the pastry, leaving a 2.5 cm | 1" margin around the edge.
  • Crumble the sheep's cheese over the top and sprinkle with the tomatoes.
  • Roll up from a short end and place on the baking tray, with the join underneath.
  • Brush with any remaining butter and bake for about 25-30 minutes until the pastry is golden and crisp.

To serve

  • Sprinkle with chopped hazelnuts and garnish with parsley sprigs before slicing and serving.
Tags
Comments
Register or login to Leave a Comment.