MINI STRUDELS 4 WAYS RECIPE BY TASTY

Mini Strudels 4 Ways Recipe by Tasty image

Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you're in for a flavorful flaky treat.

Provided by Betsy Carter

Categories Snacks

Time 1h

Yield 8 servings

Number Of Ingredients 12

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Ingredients

2 sheets frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons peach jam
2 tablespoons blueberry
2 tablespoons orange marmalade
2 tablespoons fresh cranberries
2 slices swiss cheese, quartered
2 slices ham, quartered
½ teaspoon freshly ground black pepper
4 slices prosciutto
10 pieces asparagus, cut into 2 in pieces (5 cm)
½ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
Bake the strudels for 30 minutes, until puffed and golden brown.
Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams