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    You are in: Home / Recipes / Asparagus Strudel Recipe
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    Asparagus Strudel

    Asparagus Strudel. Photo by IngridH

    1/1 Photo of Asparagus Strudel

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ~Leslie~'s Note:

    If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute.

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    Units: US | Metric

    • 2 tablespoons olive oil
    • 1 teaspoon chopped garlic
    • 2 cups thinly sliced leeks, white and light green part only
    • 1 tablespoon chopped mint
    • 1 teaspoon grated orange rind
    • salt & freshly ground black pepper
    • 1 1/4 cups goat cheese
    • 1/2 lb frozen puff pastry or 1/2 lb phyllo pastry, defrosted
    • 1 lb asparagus, tough ends removed
    • 1 egg, beaten


    1. 1
      Preheat oven to 400ºF
    2. 2
      Heat olive oil in skillet on medium-high heat.
    3. 3
      Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
    4. 4
      Stir in mint and orange rind, season with salt and pepper and cool.
    5. 5
      Combine leek mixture with goat cheese.
    6. 6
      Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
    7. 7
      Place on a parchment-lined baking sheet. Divide cheese mixture in half.
    8. 8
      Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
    9. 9
      Lay asparagus spears evenly over top of filling.
    10. 10
      Cover with remaining cheese mixture.
    11. 11
      Brush all inside edges of pastry with beaten egg.
    12. 12
      Fold pastry over filling and tuck ends under.
    13. 13
      Slash top of strudel on the diagonal every 2-inches.
    14. 14
      Brush with egg.
    15. 15
      Bake for 20 to 25 minutes or until golden brown.

    Ratings & Reviews:

    • on June 19, 2011


      This was both beautiful and tasty! I used phyllo dough, and cut the recipe in half, as there were only three of us for dinner. The combination of the goat cheese and leeks was a rich, creamy contrast to the flaky crunch of the pastry. For the asparagus, I used medium sized stalks that I microwaved for a minute instead of blanching. This would be a great dish for company, as you could prep the strudel ahead of time, and bake when you're ready for it. Made for ZWT7- Emerald City Shakers

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2010


      Like Kittencal, I substituted feta for goat cheese and dried mint. because that is what I had. I also went light on finely chopped onions. It was very good. I plan on repeating it, using leek and adding some shrimp as we love the blend of shrimp and asparagus, when family comes this Sunday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2006


      This recipe was chosen for the Zaar World Tour, It's absolutely wonderful! Really the only change I made was I used feta in place of goat cheese and increased the garlic, sooooo good! thanks Les, great recipe!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Asparagus Strudel

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.5
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 4.5 g
    Cholesterol 31.0 mg
    Sodium 123.1 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 2.7 g
    Sugars 2.4 g
    Protein 6.1 g

    The following items or measurements are not included:

    goat cheese

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