Il Cucinologo
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Savory Strudel with Ham, Mushrooms, and Fontina

17/11/2023

The savory strudel with ham, mushrooms, and fontina is a tasty and flavorful variant of the classic strudel. Here is the recipe:

Ingredients

  • 1 roll of rectangular puff pastry
  • 150 g sliced cooked ham
  • 200 g mushrooms (button or mixed), already cleaned
  • 150 g sliced fontina
  • 1 shallot
  • 1 garlic clove
  • Extra-virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste
  • 1 egg (for brushing)
  • Chopped parsley to taste

Preparation

  1. Preheat the oven to 180 °C (350 °F).
  2. In a skillet, sauté the finely chopped shallot and garlic with a drizzle of extra-virgin olive oil.
  3. Add the sliced mushrooms, season with salt and pepper, and cook until golden brown and all the vegetable water has evaporated.
  4. Remove the garlic, add a little chopped parsley to the mushrooms, then turn off the heat and let the mixture cool.
  5. Roll out the puff pastry and evenly distribute the slices of cooked ham, leaving the edges free.
  6. On top of the ham, arrange the fontina slices.
  7. Spread the cooled mushrooms over the entire surface.
  8. Gently roll the puff pastry onto itself, starting from the long side, taking care to seal the edges well to prevent leaks during baking.
  9. Seal the ends well too and place the strudel on a baking tray lined with parchment paper with the seam facing down.
  10. Beat the egg and brush the surface of the strudel to give it a nice golden color during baking.
  11. Make a few diagonal cuts on the surface of the strudel to allow moisture to escape during baking.
  12. Bake for about 25-30 minutes or until golden brown and crispy.
  13. Remove from the oven and let it cool for a few minutes before serving.

Fun Facts

The savory strudel is a variant of the more famous sweet strudel, typical of Austrian cuisine and also widespread in Central Europe. The savory version is very popular in Italy, especially in Trentino-Alto Adige, where the sweet apple strudel is an integral part of the culinary tradition. With this recipe, we propose a filling that evokes the flavors of the woods and mountains, incorporating ham and fontina, two typical ingredients from Northern Italy.