Friday 28 August 2015

Strudel with Gorgonzola and ricotta cheese

15 minutes to prepare Serves 10

It is my understanding that the Constitution of the United States allows everybody the free choice between cheesecake and strudel.


Strudel is a sweet typical of Trentino Alto Adige, but its origins are Turkish. The Turks, who ruled Hungary around the 17th century, prepared a similar apple-stuffed sweet called baklava. The original recipe was changed and transformed into the current one by Hungarians and this version of strudel quickly took hold in Austria and in certain areas of northern Italy.
Trentino Alto Adige is nowadays the custodian of the secrets of apple strudel, which here had great success thanks to extensive apple orchards on its territory.

Today we will prepare a savory version of this typical rolled up and stuffed preparation! The strudel with Gongonzola and ricotta cheese is a dish that will impress you with its rich, creamy filling.
The typical puff pastry is here stuffed with 2 flavorful cheeses. You can also give a more distintive trait to the recipe by adding bacon or ham slices, too. Serve the strudel with Gorgonzola and ricotta cheese at one of your meals, hot or warm, and be sure that its taste will seduce both young and old guests!

Here are ingredients for a 10-serving recipe:

1 package rectangular puff pastry
400 g ricotta cheese
150 g gorgonzola cheese
50 g chopped almonds
2 eggs
1 egg yolk
salt and pepper

  1. Preheat oven to 220°C
  2. Beat egg whites until stiff
  3. In a bowl mix the ricotta cheese with two egg yolks, the gorgonzola cheese, salt and pepper. Stir in half of the chopped almonds and the whites until you obtain a uniform, firm mixture
  4. Roll out the puff pastry and arrange the cheese filling down the middle of the pastry lengthwise. Sprinkle the mixture with the remaining chopped almonds, and fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together
  5. Whisk the remaining egg yolk and 1 tablespoon of water together, and brush onto top of pastry. Then sprinkle the strudel with salt
  6. Bake at 220°C for about 30 minutes, until golden brown
  7. Once cooked, pull out the strudel from the oven and let it cool. While still warm, place it over on a serving dish and enjoy!!!

Nutrition Facts are detailed in the table below. Data is provided per serving.

Ho-la-la-ee-ay, Ho-la-la-ee-ay, Ho-la-la-ee-ay-ee-la-ee-ay-ee-lee-ay
Ho-la-la-ee-ay, Ho-la-la-ee-ay, Ho-la-la-ee-ay-ee-la-lee-ay-lee-o-lee-ay

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