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  • Barclay

A festive recipe from Ester's kitchen

Savoury strudel

Here's a simple and tasty recipe we'd like to share with you for the festive season. You can quickly prepare this delicious dish as an appetizer or as a savoury alternative, with cakes and biscuits, to accompany a warm afternoon tea with friends. It takes around 15 to 20 minutes to prepare and 20 minutes to cook.


For a serving of four to six people you will need:

  • Rectangular puff pastry (a packet of 230/250 grams)

  • 8 or 9 walnuts (from Sorrento ideally!)

  • 120 grams of rolled bacon

  • A pear of compact consistency

  • 150 grams of Parmigiano Reggiano, aged for at least 16 months

  • The yolk of one egg

  • Poppy seeds


  • Separate the egg yolk from the albumen in a small bowl and mix it.

  • Break the walnuts and chop them coarsely.

  • Peel and core then thinly slice the pear.

  • Cut the Parmigiano into thin strips.

  • Preheat your oven to 200 degrees.

  • Unroll the puff pastry on a piece of baking paper. Place the bacon covering the entire surface, leaving about one centimetre free all around it. Then add the slices of pear, the Parmigiano and the chopped walnuts.

  • Roll up on itself one of the long sides of the rectangle and arrange the strudel so that the closing side is at the top.

  • Lightly press the dough so that you "paste" and crumple the side edges of the strudel so as not to spill the contents during cooking.

  • With the prongs of a fork, prick the surface of the dough. Brush the strudel with the egg yolk and sprinkle it with the poppy seeds.

  • Place the strudel with the baking paper in a baking dish and place it at a central height in the oven. Lower the temperature to 170 degrees and cook for about 20 minutes until the surface is golden.

  • Remove the strudel, place it on a chopping board and wait a few minutes.

To serve

Cut the strudel into thick slices and enjoy, accompanied by iced Prosecco or red wine that's been "breathing" for at least an hour. Happy days!

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