Today I am sharing with you an easy recipe for braided puff pastry strudel with caramelized mushrooms and spinach. It can be made ahead of time and popped in the oven just before serving. With Thanksgiving in just two weeks, this would make the perfect appetizer and give your guests something to nibble on while waiting for everything to get ready!
What is strudel?
The traditional Viennese strudel is a pastry made with a paper-thin sheet of dough, wrapped around a variety of fillings and then baked until golden brown. Most of us are familiar with the sweet versions of strudel, but their savory counterparts are every bit as delicious and satisfying.
Puff pastry magic
If you do not want to fuss with making homemade pastry dough, nothing beats the convenience of refrigerated puff pastry! Good quality puff pastry is very important, so make sure that you choose one made with real butter, not shortening or vegetable oils. My favorite puff pastry, and the one I used for this recipe, is made by Fillo Factory.
Ingredients for the puff pastry strudel
Besides the puff pastry, you will need mushrooms, fresh spinach, shallots, garlic, cheese and fresh herbs for this recipe. Even though I added some crumbled sausage this time, you can easily leave that out if you prefer and double up on the vegetables (see some ideas for substitutions, below).
How to make this strudel in 6 easy steps
- Roll out the puff pastry and trim the corners
2. Cut diagonal strips and place the filling on the center
3. Start forming the braid by folding over the strips
4. Finish forming the braid, completely enclosing the filling
5. Brush the top with egg wash
6. Bake until golden brown and crispy!
Important Tips for Working with Puff Pastry
- Heat is the number one enemy of flakey puff pastry. If the pastry becomes warm, it will not rise properly
- Always work with one sheet of puff pastry at a time
- If your puff pastry becomes soft while working with it, chill it in the fridge for a few minutes
- For even better results, pop your filling in the refrigerator for a few minutes, to help keep the pastry cold
- Always roll it out on a floured surface and with a sprinkle of flour on top, so it doesn’t stick
- Use a sharp knife or pastry cutter, to cut it as a dull knife will compact the layers and prevent the dough from rising
- Always roll your puff pastry out on parchment paper, for easy transfer to the baking sheet
Variations and Substitutions
- Instead of shallots, you can use one large sweet onion or two leeks
- If you want, you can use a mixture of spinach and Swiss chard or silverbeet.
- Instead of Gruyère, use other melting cheeses, like Emmental, Fontina, Jarlsberg, or, Comte.
- For a vegan option, omit the sausage and just add double the amount of vegetables, or use a plant based sausage.
How to serve the strudel
Besides slicing it and serving it as an appetizer, this delicious strudel can also be served as part of brunch or, as a light dinner next to a wonderful seasonal salad!
More ideas for strudels include two of my favorites: Butternut squash strudel in filo and Mushroom, leek and feta strudel – both equally delicious!
- 8 oz. Cremini mushrooms, finely chopped into ½” pieces
- 2 TBSP. butter
- 2 lrg. shallots, thinly sliced
- 3 cloves garlic, minced
- 1 TBSP. fresh thyme
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 12 oz. fresh spinach (or Swiss chard)
- 8 oz. mild or spicy Italian sausage (optional)
- 1 TBSP. fresh sage, minced (about 6 leaves)
- 8 oz. Gruyère cheese, grated
- 2 sheets puff pastry, thawed (16 oz)
- Egg wash
- 1 large egg
- 1 tsp. water
- Defrost the puff pastry overnight and keep cold in the refrigerator.
- In a heavy skillet “dry sauté” the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Lower the heat to medium and add the butter. Stir in the shallots and cook for about three minutes. Add the garlic and the thyme, season with the salt and pepper, and cook for a few more minutes, or, until the shallots are tender and caramelized.
- Chop the spinach and fold it into the above vegetable mixture. Cook briefly until it is wilted and reduced in volume. Empty the contents of the skillet into a medium bowl and set aside.
- Remove the casing from the sausages, crumble them, and place the loose sausage meat in the same skillet used for the vegetables (no need to add oil to the skillet, as the sausage will render some amount of fat while cooking). Cook the meat over medium heat until it is lightly browned and cooked through, stirring often. Add the fresh sage and cook for another minute.
- Remove from the heat and add the vegetable mixture back into the skillet. Fold half of the cheese in and set aside.
- Preheat the oven to 400° F.
- Lay out the first defrosted puff pastry sheet on a piece of parchment paper, lightly dusted with flour. Return the second roll of puff pastry to the refrigerator to keep cold. Unfold the puff pastry and, with a rolling pin dusted with flour, gently even it out to a ¼” thickness. You should have a square about 11” x 11”. Trim off the top corners and then cut notches in the bottom (this will make the braid look neat). Carefully lift the parchment paper and place it on a baking sheet. Cut 1”-thick strips diagonally down both sides of the pastry leaving the center uncut. There should be an equal number of strips on both sides.
- Add half of the filling down the center of the puff pastry and sprinkle the half of the remaining shredded cheese on top of the filling. Fold the top and bottom flaps over the filling. Form the braid by crossing the strips diagonally over the filling, alternating from side to side as you go. When you get to the end, trim off any extra strips and tuck under any overhanging dough.
- Place the strudel in the refrigerator to keep the puff pastry cold. Repeat each of the above steps with the second piece of puff pastry and the remaining filling and cheese. Remove the baking sheet with the first strudel from the refrigerator. Place the second braid on the baking sheet, 2” apart from the first.
- Lightly brush the top only (not the sides) of the strudels with some egg wash. Bake in the preheated oven until golden brown and crispy, about 25 minutes. With a large spatula, remove the strudels to a rack and let them cool for 10 minutes before slicing and serving.
This delicious recipe is another collaboration with Fillo Factory. You can find their organic puff pastry and their filo dough at many grocery stores, including Wegman’s and Whole Foods. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
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Marilena,
I cannot wait to get this cast off my hand and try this strudel! It will be the perfect appetizer for Thanksgiving, Christmas, or any festive occasion. Great combination of ingredients, and stunning presentation! You make working with filo pastry so easy with your attractive, step-by-step photos. Thank you for another wonderful recipe, beautifully illustrated!
Ratatouille
Thank you so much, that makes me so happy to know! As far as the step by step photos, now you know why it takes me several days to prepare each post:) From recipe testing to photography, it takes a lot of time! When you take off the cast, I hope you give it a try – it is such a delicious recipe!
Love that you’re showing how to cut and braid the strudel! Looks much neater than my amateurish versions 🙂
I am so happy to know that my step by step instructions are helpful, Kiki! It is important to show the technique and the different steps! Thank you for your kind comment!
This was super simple to make and it turned our really great. Didn’t last long though, need to work on that I guess…
Thank you so much for letting me know, Mark! This recipe is such a crowd pleaser!
Looks and sounds delicious, Marilena. I wish I’d seen this *before* Thanksgiving but no matter. There’s always Christmas… Puff pastry is such a wonder, isn’t it? Turns just about anything, savory or sweet, into an elegant and tasty treat.
You are so right about puff pastry, Frank! Easy to work with and makes delicious savory and sweet treats! I hope you get to try my recipe!
I getting to take out my Puff Pastry, this right up my alley! I don’t have any of the ingredients! I do have white mushrooms, onions and ricotta and munster cheese. Thank you for posting, my lucky day to have seen this! Improvising in cooking can be fun!
Hi Barbara, You can definitely improvise and use what you have on hand – it will still be delicious! Just remember to keep your puff pastry cold!
I just took mine out of the oven, while it doesn’t look as neat as yours, I can’t braid, it will be delicious.??
Thats great, Barbara! I am so happy you tried my recipe!
Hello Marilena. I’m a new subscriber to your blog. You have such an impressive resume! Further, your creations look fabulous!!! Cannot wait to try and duplicate some of them.
I’m curious about the strudel, which looks absolutely delicious.
I was wondering if you’ve ever frozen it for baking at a later date. At this time of year, being able to do so would make holiday entertaining easier. I’ve done that with decorated and stuffed bries en croute, with excellent results.
Looking forward to your response, at your convenience.
Happy Holidays!
Hi Marcie,
Thank you for your kind words and for subscribing to my blog!
To be honest with you, I have never frozen a strudel before. However, I would think that should be able to freeze your unbaked strudel. So, once you assemble it, place it on a tray and freeze it, then wrap it very well and return to the freezer for 2-3 weeks. Please let me know how it goes, now I am very curious to find out too!
How did freezing it go?
Please read my answer to the previous comment regarding freezing:)
Any word on how it went? What temp would you suggest when cooking it from frozen (puff pastry not cooked)? Would you defrost first?
Marilena,
I am making this to bring to our Thanksgiving gathering but the venue is two hours away. You say it can be made ahead. Should I cook it completely beforehand and reheat? If I haven’t cooked it, I am afraid the pastry will become too warm as we travel.
Sue
Hi Susan,
Definetely bake it beforehand. Keep it at room temperature as you travel and reheat briefly at your destination!
Happy Thanksgiving to you!
Hello a thank you for this recipe! When you say it can be made ahead a pop in oven when ready does that mean bake a reheat or can you put in fridge raw a bake at a later time? Again Thank you for this recipe! 🙂
Hi there,
You can assemble it earlier in the day, cover it well with plastic wrap and put in the fridge. Then bake without defrosting in a preheated oven. You might need to adjust the baking time because the pastry will be cold:)