Savory Chicken Mushroom Strudel Pastry Delight
Prep: 15 minutes
Cook: 40 minutes
Yields: 4 servings
Get ready to indulge in the most epic strudel extravaganza of your life!
Today, we’re diving into the world of savory pastries, and trust me, you won’t want to miss this!. No more boring, plain strudels and bland fillings!
Imagine a deliciously flaky puff pastry wrapped around a mouth-watering chicken and mushroom filling, all golden brown and crispy. Sounds amazing, right?
First, let’s start with the filling. Remove the meat from a roasted chicken by tearing it into bite-size pieces with your hands. Melt some butter in a nonstick skillet over medium-high heat. Add some fresh mushrooms and a pinch of salt. Stir and cook until the mushrooms are browned, about 5 minutes.
Add some diced onions and a pinch of salt, and cook until the onions are softened, about 5 minutes. Season with some salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for about 30 seconds.
Pour in some heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in some fresh tarragon. Add the chicken and stir until the sauce is absorbed into the chicken and mushroom mixture.
Place the mixture into a bowl. Add some lemon zest and lemon juice. Fold in some grated Gruyere cheese and mix until well combined. Cover and refrigerate until the filling is chilled, at least 30 minutes.
Now, let’s move on to the puff pastry. Set out a puff pastry sheet onto a lightly floured parchment paper and roll out to a 12 x 15 inches rectangle. Lightly dust the surface of the puff pastry with flour and place another sheet of parchment paper on top.
Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes so it is firmed up. Preheat the oven to 450 degrees F (220 degrees C).
Move the dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape.
Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel). Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top.
Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer the parchment paper with dough onto a baking sheet. Add 1/2 of the chicken mushroom filling to the middle section.
Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough.
Brush the top of the pastry with a beaten egg. Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Let sit for 5 to 10 minutes, then slice and serve.
Printable Recipe
Ingredients
- 1 roasted chicken
- 2 tablespoons butter
- 2 cups fresh mushrooms
- 1 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 1 tablespoon fresh tarragon
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup grated Gruyere cheese
- 1 sheet puff pastry
- 1 beaten egg
Instructions
- 1. Remove the meat from a roasted chicken by tearing it into bite-size pieces with your hands.
- 2. Melt some butter in a nonstick skillet over medium-high heat. Add fresh mushrooms and a pinch of salt. Stir and cook until the mushrooms are browned, about 5 minutes.
- 3. Add diced onions and a pinch of salt, and cook until the onions are softened, about 5 minutes. Season with salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for about 30 seconds.
- 4. Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add the chicken and stir until the sauce is absorbed into the chicken and mushroom mixture.
- 5. Place the mixture into a bowl. Add lemon zest and lemon juice. Fold in grated Gruyere cheese and mix until well combined. Cover and refrigerate until the filling is chilled, at least 30 minutes.
- 6. Set out a puff pastry sheet onto a lightly floured parchment paper and roll out to a 12 x 15 inches rectangle. Lightly dust the surface of the puff pastry with flour and place another sheet of parchment paper on top.
- 7. Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes so it is firmed up. Preheat the oven to 450 degrees F (220 degrees C).
- 8. Move the dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Cut away the top 2 corners of the top to resemble a triangle shape.
- 9. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel). Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top.
- 10. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer the parchment paper with dough onto a baking sheet. Add 1/2 of the chicken mushroom filling to the middle section.
- 11. Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough.
- 12. Brush the top of the pastry with a beaten egg. Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Let sit for 5 to 10 minutes, then slice and serve.
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