Chestnut strudel
Description
The recipe won't take much time. This festive strudel can be served either as an appetizer or a main dish. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Chop the onion, garlic, celery, and nuts. Heat oil in a large skillet. Add the onion, garlic, and celery, and cook until the vegetables become soft. Add the nuts, chestnuts, chestnut purée, breadcrumbs, thyme, port wine, and milk. Mix well.
- 2
Step 2
2. Add Brussels sprouts to a saucepan of boiling water and cook until tender. Transfer the sprouts to a bowl and mix with margarine and black pepper until mashed. Place half of the filling onto a sheet of foil and shape it into a rectangle. Spread the Brussels sprout mixture on top, then add the remaining filling, keeping the rectangular shape. Wrap the filling in the foil and bake in a preheated oven at 180 degrees for 20 minutes.
- 3
Step 3
3. On a floured work surface, roll out the dough into a thin rectangle that should be 3 times wider than the filling.
- 4
Step 4
4. Place the baked filling in the middle of the dough rectangle.
- 5
Step 5
5. Using a sharp knife, cut the edges of the dough into thin strips, taking care not to cut into the filling. Brush the strips with milk and layer them on top of each other.
- 6
Step 6
6. Place the strudel in the oven and bake for 20 minutes until golden brown.