• Appetizers

Mini savory strudels with chard, ricotta, and speck

/5

INGREDIENTS

For 4 mini strudels:

For the pastry:

  • 250 g ready-made rectangular puff pastry

For the filling:

  • 300 g chard
  • 200 g ricotta
  • 100 g speck slices
  • 1 egg
  • 50 g grated Parmesan cheese
  • salt and pepper: to taste
  • nutmeg: to taste
  • extra virgin olive oil: to taste

For finishing:

  • 1 egg yolk (for brushing)
  • poppy seeds (optional)

INSTRUCTIONS

Prepare the filling:

  • Wash and chop the chard, then boil it in salted water for about 5 minutes. Drain, cool in cold water, and squeeze out any excess water.
  • In a bowl, combine the chard, ricotta, chopped speck, egg, Parmesan cheese, salt, pepper, and nutmeg. Mix well until smooth.

Assemble the strudels:

  • Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
  • Roll out the puff pastry on a floured surface and cut it into rectangles approximately 10x15 cm.
  • Place a generous tablespoon of filling in the center of each rectangle.
  • Fold the sides of the pastry over the filling to form a packet, sealing the edges with the egg yolk.

Bake the strudels:

  • Arrange the mini strudels on the prepared baking tray. Brush the tops with the beaten egg yolk and, if desired, sprinkle with poppy seeds.
  • Bake for 20–25 minutes, or until the strudels are golden and crispy.
  • Remove from the oven and let them cool slightly before serving.
  • Serve warm or at room temperature. Enjoy!
Creator
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.