Leafy Green Strudel

READY IN: 1hr
Bergy
Recipe by Derf

So good! Use any combination of greens you wish. Looks great and tastes great for a brunch table. From the local newspaper.

Top Review by Demandy

I don't want to rate this because I didn't taste it, but the guests that did found this bitter. The puff pastry was difficult to work with, in order to work with it easily, spray a wax paper with cooking spray so it doesn't stick and try to keep it cold until you create the braid. I also had trouble with my measurements of greens, I wasn't calculating properly, and used only kale and collard greens. I would recommend trying spinach and kale, perhaps that would reduce the bitterness. Thanks for sharing anyway, Derf.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. In a large, nonstick,frypan over medium high heat, heat oil.
  3. Add onion and garlic; saute until softened.
  4. Add zest, lemon juice, salt, pepper and mustard seeds; cook one minute.
  5. Stir in leafy greens; cover and cook until softened, about 7 minutes.
  6. Remove from heat; stir in pecans.
  7. Roll pastry to 12 x 9 inch rectangle, spread leafy green mixture along centre.
  8. Along one length of pastry, make diagonal cuts almost to filling, 1 inch apart; repeat on other side.
  9. Alternating strips, fold over filling to form braid, brushing with egg to secure.
  10. Brush entire top of strudel with egg; sprinkle with salt.
  11. Transfer strudel to parchment lined baking sheet; bake in a 450°F oven until pastry is golden, about 20 minutes.
  12. Let cool slightly.

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