Mini savory strudels with chard, ricotta, and speck
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!