This strudel is a salty cake formed by several layers of phyllo dough and a delicious stuffing of mushrooms and nuts that, when rolled, creates a kind of swirl. That is precisely where its name comes from, since in German, the word 'strudel' is literally translated as "swirl."
The strudel is a preparation, mostly sweet, descendant of Turkish cuisine, specifically Baklava, which was introduced in Austria in the year 1453. Since then, little by little, small variations were added to the recipe until the first strudel recipe was written, written at the end of XVII century.
Despite its humble origins, the strudel acquired great fame among the Habsburg Empire court, gaining such popularity that it became the national dish of Austria and, today, continues to be synonymous with tradition in countries such as Germany, Hungary , Italy, Czech Republic and Romania.
With its delicate and thin layers of phyllo dough, and the tasty and juicy filling consisting of 3 types of mushrooms, roasted cashews and pistachios, this strudel is a different and striking dish, ideal for preparing it on the most special occasions.
As for its nutritional value, this mushroom and nuts strudel is rich in protein , carbohydrates , flavonoids , phytosterols , allicin , lutein , tryptophan , fiber , essential fatty acids omega 6 , vitamins A , C , E and group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ); Sulfur , calcium , copper , phosphorus , iron , magnesium , manganese , potassium , selenium , silicon , sodium and zinc .
Below you can see what ingredients you need and the steps to follow in order to make an original and delicious salty strudel with a captivating flavor.
|Difficulty level||Preparation time||Rations|
|Half||1 h. y 30 m.||For 4 people|
- 5 phyllo sheets
- 100 gr. mushroom
- 200 gr. mushroom portobello
- 200 gr. mushroom oyster
- 30 gr. raw cashew nuts
- 30 gr. of pistachio
- 2 leeks
- 50 ml. white wine
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper (ground)
- 4 tablespoons extra virgin olive oil
- water (to join the phyllo sheets)
- Cut the green part of the leeks, make a longitudinal cut and wash well under the tap to remove the soil. Chop them small and set aside.
- Wash all the mushrooms well and cut them, first in slices and then in half. Set aside.
- Chop the pistachios a little. Lightly toast the cashews in a pan and chop them too. Set aside.
- Heat the oil in a pan over medium heat and, when it is warm, add the leek and sauté for 5 minutes, until it is transparent, stirring occasionally so that they do not burn.
- Add all the mushrooms, stir and let them cook until they release all the water and it evaporates. When there is no water left, add the cashews and pistachios, salt and pepper and stir everything. Pour the wine and let it cook for 7 minutes. After this time, remove from the heat and let it temper.
- On a smooth surface, spread out a clean cloth and, on it, place a sheet of phyllo dough. With the help of a brush, brush the sheet with a little water so that the next sheet of dough adheres well. Place the next sheet, varnish it with water as well and repeat the process until all the sheets are united, one on top of the other.
- When we have put all the sheets of phyllo dough, place the filling in the right half of the dough, leaving about 7 cm. margin at the right to wrap it well; and about 5 cm. of margin in the upper and lower ends so that the filling does not come out from the sides.
- When the filling is well placed, take the upper margin of the phyllo dough and the lower margin and fold them inwards, over the filling. Then, take the right end, fold it also over the filling and turn the dough on itself with the filling inside until the strudel is almost completely rolled. When there are about 7 cm. to roll up, brush with a little water, just roll and seal well, carefully.
- Preheat the oven to 160º and, meanwhile, put the strudel on an oven tray covered with vegetable paper and varnish it with a little oil.
- When the oven is hot, introduce the tray and bake for 30 minutes, making sure that the strudel does not burn and covering it with baking paper if it begins to brown before finishing cooking. After this time, ensure that the phyllo dough is well baked, remove from the oven and take out the tray.
- Let the strudel temper a little, varnish with a few drops of oil to add shine and serve.
- Make sure that the wine you use has not used any product of animal origin for its elaboration, since during the clarification process, elements such as animal albumin, milk proteins, gelatin or fishtail are usually used.
- It is important that the phyllo dough is well baked, so if you see that it begins to brown before the end of the cooking time, we recommend that you cover the strudel with vegetable paper until the end of baking. This way it will end up being done without burning.
If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks!
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