10 July 2012

FETA CHEESE AND HERB STRUDELS

FETA CHEESE AND HERB STRUDELS
These Strudels are different from the usual Feta & Spinach Strudels as they are filled only with Feta, parsley and chives, and also they are small, individual Strudels. The taste and aroma of the two herbs perfectly compliment the cheese and keep the Strudels light and fresh, but at the same time add tremendous flavour. 
FETA CHEESE AND HERB STRUDELS
They are so easy and quick to make and bring home a taste of holiday, summer and sun even without leaving home. 
FETA CHEESE AND HERB STRUDELS
I would normally calculate two to three Strudels per person as a main dish, or one as a starter, served with a simple tomato salad made with olive oil, balsamic vinegar and red onions. We tend to take the Strudels and salad together on our plates rather than on two separate plates and this way the vinaigrette becomes a perfect dipping sauce for the Strudels...  must be tried to be appreciated...  :-)

FETA CHEESE AND HERB STRUDELS
Recipe Source: Susanne (K) S, Munich
Susanne told me about these Strudels years ago, and although she actually never gave me the recipe, they sounded so delicious that I went home and tried them immediately following her description. At that time my idea of food was to eat and indulge in it, but certainly not to laboriously and endlessly prepare it  :-)  I really had little interest in cooking, but they were so easy and yet so tasty and the end result so nice to even look at, that they turned quickly into a dish I would cook not only for myself but also for friends and family. I have still no idea if what I keep making since is right or not. Unfortunately I moved away and completely lost contact with Susanne so I fear I will never find out. Nevertheless, the nice thing is, I remember the Strudel owner(ess) every time I make her Strudels. 

Rezept auf Deutsch: SCHAFSKÄSE UND KRÄUTERSTRUDEL
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For 6 Strudels
(The quantities in the bowls are a bit misleading as I made them for quite a few guests, and therefore cut quite a big amount of herbs and cheese.) 

6 sheets of ready made Filo (Phyllo) pastry (sheet size app. 30x40cm)
app. 300-400g Feta (sheep) cheese
1 bunch of curly-leaf parsley
2 bunches of chives
extra virgin olive oil
freshly milled black pepper
FETA CHEESE AND HERB STRUDELS
Pre-heat the oven to 175-200°C. Grease a large oven-proof dish with olive oil. Cut the Feta cheese into small pieces. Chop the parsley and chives. 
FETA CHEESE AND HERB STRUDELSFETA CHEESE AND HERB STRUDELSFETA CHEESE AND HERB STRUDELS
It's best to prepare all the ingredients in advance and then quickly fill and roll the Strudels, as the paper-thin pastry tends to dry out rather fast in the air. 
FETA CHEESE AND HERB STRUDELS
Remove the pastry sheets from the pack and unroll them. Take one sheet and place it on a clean work surface or a large chopping board at least the same size, then cover the remaining sheets under plastic foil or a damp cloth so that they don't dry out while you prepare the Strudels one-by-one. There is no need to flour the surface, the sheets normally don't stick. Sprinkle the Filo sheet with a little olive oil. Then scatter approx. 1 Tbsp of Feta cheese all over the pastry, followed by app. 1 Tbsp chives and 1 Tbsp of parsley. I would not add much more Feta per Strudel, but add as much parsley and chives as you like, or as there is at hand for all Strudels. Season with a little freshly milled black pepper. I don't tend to add salt, as the Feta is already salty enough. 
FETA CHEESE AND HERB STRUDELS
Once filled, roll the Strudel up quickly from the small side to avoid the pastry from drying out. 
FETA CHEESE AND HERB STRUDELSFETA CHEESE AND HERB STRUDELS
Place the Strudel into the prepared dish. Repeat with the other Strudels. I can fit 6 Strudels into the dish below lengthwise. A bigger size dish fits 9, but then I put them in cross-wise. Pour over a little olive oil, then dip a pastry brush (several times) into cold water and brush the Strudels evenly with the oil and water. 
FETA CHEESE AND HERB STRUDELSFETA CHEESE AND HERB STRUDELS
Put the dish into the pre-heated oven and bake for app. 15-20 minutes until the pastry is golden-brown and the ends are crispy.
FETA CHEESE AND HERB STRUDELS
FETA CHEESE AND HERB STRUDELS
FETA CHEESE AND HERB STRUDELS
Serve immediately with tomato salad
FETA CHEESE AND HERB STRUDELS



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FETA CHEESE AND HERB STRUDELS

FETA CHEESE AND HERB STRUDELSFETA CHEESE AND HERB STRUDELS

For 6 Strudels

6 sheets of ready made Filo (Phyllo) pastry (sheet size app. 30x40cm)
app. 300-400g Feta (sheep) cheese
1 bunch of curly-leaf parsley
2 bunches of chives
extra virgin olive oil
freshly milled black pepper

Pre-heat the oven to 175-200°C. Grease a large oven-proof dish with olive oil. Cut the Feta cheese into small pieces. Chop the parsley and chives. It's best to prepare all the ingredients in advance and then quickly fill and roll the Strudels, as the paper-thin pastry tends to dry out rather fast in the air. Remove the pastry sheets from the pack and unroll them. Take one sheet and place it on a clean work surface or a large chopping board at least the same size, then cover the remaining sheets under plastic foil or a damp cloth so that they don't dry out while you prepare the Strudels one-by-one. There is no need to flour the surface, the sheets normally don't stick. Sprinkle the Filo sheet with a little olive oil. Then scatter approx. 1 Tbsp of Feta cheese all over the pastry, followed by app. 1 Tbsp chives and 1 Tbsp of parsley. I would not add much more Feta per Strudel, but add as much parsley and chives as you like, or as there is at hand for all Strudels. Season with a little freshly milled black pepper. I don't tend to add salt, as the Feta is already salty enough. Once filled, roll the Strudel up quickly from the small side to avoid the pastry from drying out. Place the Strudel into the prepared dish. Repeat with the other Strudels. I can fit 6 Strudels into my dish lengthwise. A bigger size dish fits 9, but then they are placed across. Pour over a little olive oil, then dip a pastry brush (several times) into cold water and brush the Strudels evenly with the oil and water. Put the dish into the pre-heated oven and bake for app. 15-20 minutes until the pastry is golden-brown and the ends are crispy. Serve immediately with tomato salad.
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