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Butternut strudel

Recipe from: 19 October 2010

Ingredients 13
Servings 8
Time 15 mins


  • 8
    Pyotts KIPS, Spring Onion flavour
  • 15
    olive oil
  • 15
  • 500
    small butternut cubes
  • Salt and milled black pepper
  • Sprinkling sugar
  • 250
    small cubes of mozzarella cheese
  • 90 - 125
    crumbled blue cheese or Danish feta
  • 65
    finely chopped parsley
  • 1
    roll puff pastry, thawed
  • 1
    egg beaten with a spoonful of milk
  • Sprinkling dried pumpkin pips (optional)
  • Fresh rocket leaves


30 mins
Heat the olive oil and butter in a frying pan and add the butternut.
Sauté until lightly browned, add a large spoonful of water and simmer until it’s just cooked but still firm and cube-shaped.
Season with salt, pepper and a sprinkling of sugar then transfer to a mixing bowl.
Allow to cool then add mozzarella and blue cheeses, parsley and crumbs and mix lightly.
Place the puff pastry on a floured board and spoon the butternut mixture along the length of the pastry.
Roll up like a sausage roll with the filling in the middle and press the two ends closed.
Place the strudel on a greased baking sheet with the seam at the bottom.
Brush all over with the egg mixture then using a sharp knife, make 8 small slits on top of the strudel. Sprinkle with pumpkin pips (if using). Bake in the oven pre-heated to 190 ºC for 20 – 30 minutes or until the pastry is golden and crisp.
Slice through where the slits were made and serve warm, garnished with rocket.

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Read more on: bake  |  sauté


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