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Ingredients (for 1 strudel)
450 g fresh mushrooms (e.g. chestnut or white button) 2 tablespoons vegetable oil 1 clove of garlic Salt 250 g melting cheese (e.g. Fontina or similar) 1 roll of puff pastry 140 g Speck Alto Adige PGI (thinly sliced) 1 egg (for brushing) Poppy seeds (optional)
Preparation
To prepare the strudel with Speck Alto Adige PGI and mushrooms, start by cleaning the mushrooms thoroughly using a small knife and a brush to remove any soil. Slice them finely.
Heat the oil in a frying pan and gently fry the peeled and lightly crushed garlic clove. After about a minute, add the mushrooms and cook over high heat for 5–6 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool.
Preheat the oven to 200°C (fan setting) and line a baking tray with baking paper.
Cut the cheese into small cubes and set aside.
Unroll the puff pastry and begin layering the filling. Start with a layer of Speck Alto Adige PGI, overlapping the slices slightly and leaving about 4 cm of space around the edges. Scatter half the cheese over the speck, followed by the sautéed mushrooms. Finish by adding the remaining cheese on top.
Fold the two shorter edges inwards to slightly cover the filling, then roll up the strudel from the long side to form a classic shape. Transfer to the baking tray.
Prick the surface a few times with a fork, brush with beaten egg, and sprinkle with poppy seeds if desired.
Bake at 200°C for around 30 minutes, or until golden brown.
Remove from the oven, slice and serve warm.
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