Just when you thought strudel couldn’t get any better, we’re stuffing it with mushrooms, leeks, and Parmesan for a savory twist that’ll have you coming back for seconds. Perfect for brunch, dinner, or that fancy picnic you’ve been planning.
Why This Recipe Works
- The combination of earthy mushrooms, sweet leeks, and nutty Parmesan creates a depth of flavor that’s irresistibly delicious.
- Using store-bought puff pastry saves time without sacrificing the flaky, buttery texture we all love.
- It’s versatile! Serve it as an appetizer, main dish, or even a side. It’s always a hit.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups mushrooms, sliced
- 1 large leek, thinly sliced (white and light green parts only)
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp thyme, dried
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Equipment Needed
- Baking sheet
- Parchment paper
- Large skillet
- Brush for egg wash
Instructions
Preheat and Prep
Preheat your oven to 400°F and line a baking sheet with parchment paper. This ensures your strudel bakes evenly and doesn’t stick. While the oven heats, roll out your puff pastry on a lightly floured surface to about a 12×10 inch rectangle. Tip: Keep the pastry cold until ready to use for the flakiest results.
Sauté the Filling
Heat olive oil in a large skillet over medium heat. Add the leeks and sauté until soft, about 5 minutes. Add the mushrooms and thyme, cooking until the mushrooms are golden and any liquid has evaporated, about 8 minutes. Season with salt and pepper. Let the mixture cool slightly before adding the Parmesan. Tip: Cooling prevents the pastry from getting soggy.
Assemble the Strudel
Spread the mushroom and leek mixture evenly over the puff pastry, leaving a 1-inch border. Carefully roll the pastry from the long side, tucking in the edges as you go. Seal the seam with a bit of egg wash. Transfer to the prepared baking sheet, seam side down.
Bake to Perfection
Brush the top of the strudel with the remaining egg wash for a golden finish. Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Let it cool for 5 minutes before slicing. Tip: Letting it rest makes slicing easier and prevents burns.
Tips and Tricks
For an extra crispy bottom, preheat the baking sheet in the oven before adding the strudel. If you’re short on time, you can use pre-sliced mushrooms, but slicing them yourself ensures they’re all the same size for even cooking. Don’t skip the egg wash; it’s the secret to that beautiful golden color. For a vegetarian version, ensure your puff pastry is made without lard. And remember, the key to a flaky strudel is keeping the pastry cold until it hits the oven.
Recipe Variations
- Add cooked, crumbled bacon or pancetta for a smoky flavor.
- Swap out the Parmesan for Gruyère or another melty cheese.
- Include spinach or kale for an extra veggie boost.
- For a vegan version, use olive oil instead of butter in the pastry and skip the egg wash.
- Try adding a sprinkle of truffle oil for a gourmet touch.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can assemble the strudel up to a day in advance and keep it refrigerated until ready to bake. Just add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.
Can I freeze the strudel?
Yes, both before and after baking. If freezing before baking, wrap tightly in plastic wrap and foil. Bake from frozen, adding about 10 minutes to the cooking time. If freezing after baking, let it cool completely before wrapping and freezing. Reheat in a 350°F oven until warm.
What’s the best way to serve this?
This strudel is versatile! Serve it warm as a main dish with a side salad, cut into smaller pieces as an appetizer, or even at room temperature for a picnic. It’s delicious any way you slice it.
Summary
This Mushroom Strudel with Leeks and Parmesan is a savory, flaky delight that’s perfect for any occasion. Easy to make and endlessly adaptable, it’s sure to become a favorite in your recipe rotation.
