Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)

Category: Culinary recipes
Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)

Ingredients

pumpkin 600 g
leek 2 pcs
goat cheese 120 g
filo dough 6 sheets
olive oil 1 tbsp. l
melted butter 60 g
cumin seeds 1 tsp
arugula leaves

Cooking method

  • Peel and cut the pumpkin into pieces, place on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in oven preheated to 200 degrees for about 40 minutes until soft.
  • Meanwhile, heat oil in a skillet over medium heat. Add chopped leeks and cook, stirring often, for 20 minutes or until soft and slightly golden brown. Remove from heat.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Place filo dough on a clean work surface. Cover it with a slightly damp tea towel to prevent drying out. Take one sheet of dough and grease it with butter. Cover it with another sheet and grease it too. Do this with all 6 sheets of dough, smearing each of them, and overlapping each other. Cut the dough in half lengthwise.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Spread the leeks on one piece of dough, leaving about 2cm along the border and 4cm at each end. Spread a layer of pumpkin on top of the onion.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Then layer the onions again, and finish with a layer of cheese.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Place another piece of dough on top, press down on top to evenly distribute and tighter the filling, brush on top with oil.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Place strudel into mold. Fold the edges of the dough all sides down. Sprinkle with cumin seeds.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Bake in the oven for 15-20 minutes until golden brown and crisp.
  • Strudel with pumpkin, leek and goat cheese (Leek, pumpkin & goat's cheese strudel)
  • Serve immediately with arugula leaves.

The dish is designed for

4-6 servings

Time for preparing:

55 minutes

Cooking program:

oven

National cuisine

australian

Note

A source 🔗

MariS
I can imagine how delicious it is, Galina!
Such an exquisite cheese strudel with filo dough too!
I take it to my place - thanks for the recipe.
Special thanks for the photo - so delicious !!!
Gala
Marina, Thank you!
Indeed, it turned out to be so delicious, I hardly stopped so as not to eat everything at once.
Tasha
Galina, how delicious everything looks! : rose: I also understand that it is difficult to deny yourself a double-position.
Gala
Natasha, Thank you! I tried my best to make the strudel look appetizing in the photo (unfortunately, you can't try).
Twist
Galina! What an original and sophisticated recipe! It must be very, very tasty!
Gala
Marina, you guessed it: it's not just tasty, it's very very, very, delicious!
Summer resident
I take it to the top priority with great gratitude
Gala
Tatyana, I would very much like the recipe to please.
irysikf
How I want to bake this delicious strudel again, I even prepared the filling and froze it, since the filo disappeared in the nearby supermarkets I still can't make up my mind to make the puff - I liked the filo so much that I'm afraid to ruin it
Gala
Quote: irysikf

Filo disappeared in nearby supermarkets I still can't make up my mind to make a puff - I liked it so much with Filo
Irina, if at the moment there is no test, but really want to do it, then you can
The site eats a recipe for filo dough look me i'm here
irysikf
Galya, thanks for the link, it's in my bookmarks. Only now there is not enough time to prepare the dough, and there is not enough energy (work from morning to evening and small children, and on weekends my older son has circles). But for May 4 days there will be days off and there will be no circles, then I will close up the dough And I want a pie now
Gala
Quote: irysikf

But for May 4 days there will be days off and there will be no circles, then I will close up the dough
Ira, but then the photo too. Yes?
irysikf
oh, I have a problem with the photo, but I'll try
irysikf
Taki did not move on to the feat of making filo dough, and the filling in the freezer was so beckoning and beckoning. I bought a puff yeast-free dough, rolled it out thinly, and made two rolls. It turned out very tasty, but still I liked the filo better, since on the second day the puff became somehow wet.
And yet, the first time I made goat cheese filo with dough, I didn't have it, but I had feta - it was very, very tasty for me. This time, homemade goat cheese was bought especially for the roll. Although I don’t like it, I didn’t feel its specific taste at all in the filling, but for some reason it didn’t melt at all but remained grainy, it may have been too dry or needed a soft goat feta.

And the pie is thoroughly included in my favorite dishes, it's a pity that the pumpkin is over.
cvezu
it looks like you need to buy this dough. One kind of picture - drooling
Gala
Yes, it seems necessary! I have pumpkins a lot!
cvezu, thanks for reminding me about this recipe
Bianchi
What an exquisite recipe - all the ingredients are my favorites !! Thank you! Bookmark - I will definitely cook

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