Quattro Formaggi Strudel
I am not afraid of lactose. I am not afraid of lactose. I LOVE cheese, and in my role as a Perth Royal Show Dairy Judge, I get to explore all the beauties of this tasty mould. Originally a way to preserve milk supplies without refrigeration, we now have so many amazing ways to get our serve of calcium. This recipe is an exquisite savoury Danish...with 4 cheeses. You could use any 4 of your choosing, though a soft fresh cheese is requisite for at least one of them.
Featured in Keeping it Simple...this is how I like to eat...cue the big leafy green salad.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Iced Puff Pastry ready to roll Recipe
- 2 Garlic Cloves
- 100 Grams Parmesan cubed
- 100 Grams provolone cheese, cubed
- 200 Grams Fresh Ricotta Cheese well drained Recipe
- 50 Grams feta, crumbled
- 30 Grams white wine
- 1 Teaspoon Pink Salt Flakes BUY
- Generous pinch cracked black pepper to taste
- Egg wash as needed
Prepare pastry well in advance.
Preheat oven to 220ºC and line a large flat baking tray with paper.
Roll pastry out to 25cm x 30cm rectangle. Cut into 2 pieces, one slightly larger than the other, this is your base. Place the base onto the baking paper.
Place garlic, parmesan and provolone cheese into Thermomix bowl and mill 8 sec/speed 8.
Add ricotta, feta, wine, salt and pepper and blend 7 sec/speed 7.
Spread mixture over base, leaving a 2cm border all the way around the edge.
Brush the border with egg wash. Place the remaining piece of the pastry over the top and pull the bottom edges up and over the top pastry, pinching to seal. Brush all of the strudel with egg wash before slashing aross the top several times.
Bake 20 minutes until golden and puffed.
Serve hot with a salad. Or serve cold later...or really cold the next day. Beautiful.
Picture credit; Shea Walsh
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