Savory strudel with Asiago DOP Fresco and vegetables


INGREDIENTS (6 people)

For the dough

00 flour 150 g

Water 30 g

Veneto DOP olive oil 10 g

Eggs 1

Fine salt to taste

For the filling

Asiago DOP Fresh 200 g

1 Red bell pepper

1 Yellow bell pepper

300 g champignon mushrooms


Thyme 1 sprig


Salt to taste

Veneto PDO olive oil to taste




Preparation time

50 minutes + 55 cooking


Let’s start with the dough: pour the flour and salt into a bowl, then the egg and Veneto DOP oil. At this point, add the water and mix the dough until it becomes smooth and homogeneous.

Wrap the dough in plastic wrap and let it rest for an hour. In the meantime, you can devote yourself to the filling.

In a frying pan, heat a little oil and add the chopped onion. Sauté it until it becomes transparent.

Then add the peppers cut into strips and the sliced button mushrooms. Add thyme or other spices of your choice. Cook for about 5 to 7 minutes until the vegetables are tender.

Now, add the diced Asiago DOP Fresco cheese to the pan with the vegetables. Stir gently until the cheese begins to melt. Adjust salt and pepper to suit your taste.

Preheat the fono to 180 degrees. Roll out the puff pastry on a lightly floured surface.
Spread the filling evenly over the puff pastry, leaving a margin on the edges.

Roll the filled pastry forming a strudel and place it on a baking sheet lined with baking paper, closing side down. Brush the surface of the strudel with beaten egg to give an even browning.

Bake in preheated oven for about 25 to 30 minutes or until strudel is golden and crisp. Once baked, let cool slightly before slicing and serving.

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