Description
Cavolo Nero Strudel with Mushrooms and Potatoes brings together the earthy flavors of Tuscan kale, hearty mushrooms, and creamy potatoes in a crispy, golden pastry embrace. This showstopping vegetarian dish combines simple ingredients into something truly magical – a rustic Italian-inspired strudel that’s both elegant and comforting.
Ingredients
Scale
- 200g cavolo nero (Tuscan kale), stems removed and roughly chopped
- 400g mixed mushrooms
- 500g waxy potatoes, peeled and cut into 1cm cubes
- 3 tablespoons olive oil, divided
- 3 cloves garlic, finely minced
- 1 small onion, finely diced
- 2 sprigs fresh thyme, leaves only
- 1 tablespoon fresh rosemary, chopped
- 250g fontina cheese, grated
- 50g Parmesan cheese, freshly grated
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg
- 1 tablespoon lemon zest
- 375g ready-rolled puff pastry
- 1 egg, beaten
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat your oven to 200°C and line a large baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Add the cavolo nero and blanch for 2 minutes. Using a slotted spoon, transfer to an ice bath, then drain and pat dry.
- Add the cubed potatoes to the boiling water and cook for 5-7 minutes until just tender. Drain well and set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 6-7 minutes until golden.
- Reduce heat to medium-low, add remaining olive oil, onion, and garlic. Sauté for 3-4 minutes until softened.
- Add the cavolo nero, thyme leaves, and rosemary. Season and cook for 2-3 minutes.
- Combine the mushroom mixture with potatoes, fontina cheese, half the Parmesan, and lemon zest in a bowl.
- Unroll puff pastry on the baking sheet. Arrange the filling down the center, leaving a border.
- Cut diagonal strips on each side. Fold ends over filling, then braid the strips over the filling.
- Brush strudel with beaten egg, sprinkle with Parmesan and sesame seeds.
- Bake for 30-35 minutes until golden brown. Let it rest for 10 minutes before slicing.
Notes
- Drain vegetables well to prevent soggy pastry.
- Reheat in the oven for a crispy texture.
- Store leftovers in the fridge for up to 3 days.
- Tip: For deeper flavors, make ahead and store overnight, then reheat.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: N/A
- Sodium: N/A
- Fat: 25
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32
- Fiber: 4
- Protein: 15
- Cholesterol: N/A
Keywords: cavolo nero strudel, mushroom strudel, italian strudel, vegetarian strudel, kale pastry