Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 teaspoon chopped garlic

  3. 2 cups thinly sliced leeks , white and light green part only

  4. 1 tablespoon chopped mint

  5. 1 teaspoon grated orange rind

  6. salt & freshly ground black pepper

  7. 1 1/4 cups goat cheese

  8. 1/2 lb frozen puff pastry or 1/2 lb phyllo pastry , defrosted

  9. 1 lb asparagus , tough ends removed

  10. 1 egg , beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400ºF 2 Heat olive oil in skillet on medium-high heat.

  2. Add garlic and leeks and sauté until crisp-tender, about 2 minutes.

  3. Stir in mint and orange rind, season with salt and pepper and cool.

  4. Combine leek mixture with goat cheese.

  5. Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.

  6. Place on a parchment-lined baking sheet. Divide cheese mixture in half.

  7. Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.

  8. Lay asparagus spears evenly over top of filling.

  9. Cover with remaining cheese mixture.

  10. Brush all inside edges of pastry with beaten egg.

  11. Fold pastry over filling and tuck ends under.

  12. Slash top of strudel on the diagonal every 2-inches.

  13. Brush with egg.

  14. Bake for 20 to 25 minutes or until golden brown.


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