Asparagus Strudel

Recipe by Leslie
READY IN: 35mins


  • 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 14
    cups goat cheese
  • 12
    lb frozen puff pastry or 1/2 lb phyllo pastry, defrosted
  • 1
    lb asparagus, tough ends removed
  • 1
    egg, beaten


  • 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.