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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.
For the pastry
For the strudel filling
- Olive oil 1 tbsp
- Onion 1, finely chopped
- Garlic 1 clove, finely chopped
- Chard 185 g, swiss, young, trimmed and chopped
- Hazelnuts 75 g, roasted, finely chopped
- Cornflour 2 tsp
- Water 150 ml
- Butter 80 g, unsalted, melted
- Sheep's cheese 165 g
- Tomato 2 - 3, vine, cored, diced
- Pepper black, freshly ground
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
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.
- Sprinkle with chopped hazelnuts and garnish with parsley sprigs before slicing and serving.