Leek and Cranberry Strudel

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    Category,
    Yields1 Serving
     250g Fresh filo pastry
     50g Butter, melted
    For the filling
     Leeks, trimmed, washed and shredded
     25g Butter
     Orange, zest & juice
     75g Dried cranberries
     50g Brazil nuts, roughly chopped
     75g Caerphilly cheese, roughly diced
     Generous sprinkling ground sea salt and black pepper
    1

    Lightly sweat the leeks with the butter for 2 – 3 minutes to soften.

    2

    Add remaining filling ingredients and set aside to cool.

    3

    When the mixture is cold prepare parcels.

    4

    Brush a sheet of filo with melted butter and top with another filo layer.

    5

    Repeat to give 3 layers in total.

    6

    Brush the top surface and then fold over along the long side to give 6 layers.

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    7

    Cut in half to give 2 rectangles.

    8

    Place a spoonful of filling in the centre of each layered rectangle and then scrunch up pastry to give a parcel.

    9

    Brush with remaining butter.

    10

    For a larger parcel for a main course follow above but omit cutting the folded filo sheets in half.

    11

    Place two spoonfuls of filling into the centre of each rectangle and then bring opposite corners towards the centre and pinch filo together.

    12

    Brush with remaining melted butter.

    13

    Rest prepared parcels onto a baking sheet and oven cook until the pastry is crisp and golden.

    14

    Decorate parcels with twists of lightly simmered leek strips and cranberries.

    15

    Serve warm or cold.

    Ingredients

     250g Fresh filo pastry
     50g Butter, melted
    For the filling
     Leeks, trimmed, washed and shredded
     25g Butter
     Orange, zest & juice
     75g Dried cranberries
     50g Brazil nuts, roughly chopped
     75g Caerphilly cheese, roughly diced
     Generous sprinkling ground sea salt and black pepper

    Directions

    1

    Lightly sweat the leeks with the butter for 2 – 3 minutes to soften.

    2

    Add remaining filling ingredients and set aside to cool.

    3

    When the mixture is cold prepare parcels.

    4

    Brush a sheet of filo with melted butter and top with another filo layer.

    5

    Repeat to give 3 layers in total.

    6

    Brush the top surface and then fold over along the long side to give 6 layers.

    7

    Cut in half to give 2 rectangles.

    8

    Place a spoonful of filling in the centre of each layered rectangle and then scrunch up pastry to give a parcel.

    9

    Brush with remaining butter.

    10

    For a larger parcel for a main course follow above but omit cutting the folded filo sheets in half.

    11

    Place two spoonfuls of filling into the centre of each rectangle and then bring opposite corners towards the centre and pinch filo together.

    12

    Brush with remaining melted butter.

    13

    Rest prepared parcels onto a baking sheet and oven cook until the pastry is crisp and golden.

    14

    Decorate parcels with twists of lightly simmered leek strips and cranberries.

    15

    Serve warm or cold.

    Leek and Cranberry Strudel
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