Goat Cheese & Mushroom Strudel (Puff Pastry or Phyllo Dough)

Mushroom strudel with goat cheese and phyllo dough is shown plated with mixed greens salad.

Goat Cheese & Mushroom Strudel (Puff Pastry or Phyllo Dough)

The classic combination of tangy goat cheese and earthy mushrooms folded into a savory strudel. Use puff pastry or phyllo dough for a quicker approach or make your own strudel dough. You will make 2 strudels to serve 4 as a main course and 6 as an appetizer.

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Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: -6

Calories: 813kcal

Author: Milena Perrine

Ingredients

2 tablespoon butter + more for brushing the dough*
2 garlic cloves chopped
18-20 oz mushrooms cremini recommended
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 tablespoon fresh chopped parsley
2 teaspoon flour
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
6 oz goat cheese
2 sheets puff pastry or 24-30 phyllo sheets, about 5-6 ounces, or 1 recipe strudel dough, see below

Instructions

Clean and trim the mushrooms and chop as finely as you'd like**. Over medium heat melt 2 tablespoon butter and saute the mushrooms with the garlic and thyme. Once most of the mushroom moisture has been released and evaporated add the chopped parsley, the flour and season with salt and pepper. Stir and cook for another minute or two. Remove from the stove and let cool down a bit. Fold in the goat cheese.
Preheat the oven to 350 F. Melt the rest of the butter. Line a baking sheet with parchment paper.
Spread out the puff pastry onto a clean surface and brush each of the two sheets with a bit of melted butter. If using phyllo, start with 3 sheets, brush, then add 3 more, brush and so on until you have 2 separate piles comprised of 12 to 15 phyllo sheets each.
Divide the filling and spread it over each sheet of dough. Leave a little room at the ends. Fold the short end inward and roll along the longer side. Brush seam with butter, place seam side down onto baking sheet. Generously brush with butter.
Bake for 20 to 25 minutes, until the surface is deep gold color. Allow to cool down for 5 minutes before slicing.

Notes

*You will need from 4 to 10 tablespoon of extra butter melted. 4 if using puff pastry, about 6 if making your own strudel dough and about 10 if using phyllo.

**A finer chop will result in a filling that holds together better, but will cost you the wonderful texture of chunky mushrooms.

HOW TO MAKE STRUDEL DOUGH FROM SCRATCH:

Sift 2 cups of all-purpose flour into a bowl and add 1 teaspoon of salt. Mix. Beat one egg and add to the flour along with 2 tablespoons of canola or vegetable oil and ⅔ cup water at room temperature..

Mix well together and knead into a dough. Cover with plastic and let rest for 30 minutes in a warm spot.

Flour a clean surface and knead the dough for a few minutes. Roll it out very thin. Spread out a large, clean kitchen towel and flour the top side. Place the rolled out dough on top, split it into two and using your hands stretch it out, aiming for two rectangle shapes of roughly 8 by 12 inches. Proceed with the recipe as written above. Use the towel to help you roll the dough.

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