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