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cavolo nero mushroom potato fontina strudel

Cavolo nero, mushroom, potato & fontina strudel

Impress with this cavolo nero, mushroom, potato and fontina strudel encased in golden filo pastry. If you don't have fontina, comté or gruyère also work well.


- 1 package of puff pastry, thawed

- 1 bunch of cavolo nero

- 8 oz mushrooms, sliced

- 2 medium sized potatoes, diced

- 1 cup fontina cheese, shredded

- 2 tablespoons olive oil

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- Salt and pepper to taste


1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the sliced mushrooms and cook until they begin to soften, about 4-5 minutes.

3. In the meantime, remove the stems from the cavolo nero and chop the leaves into small pieces.

4. Add the cavolo nero to the skillet with the mushrooms and cook for an additional 2-3 minutes until it wilts.

5. Season the mushroom and cavolo nero mixture with dried oregano, dried thyme, salt and pepper to taste. Remove from heat and set aside.

6. In a separate pan, cook the diced potatoes until they are slightly browned and tender. Set aside.

7. On a lightly floured surface, roll out the puff pastry into a rectangle. Place the puff pastry onto the lined baking sheet.

8. Spread the mushroom and cavolo nero mixture onto the puff pastry, leaving a 1-inch border around the edges.

9. Top the mixture with the cooked potatoes and sprinkle the shredded fontina cheese over the top.

10. Fold the edges of the puff pastry over the filling, tucking in the corners to create a sealed strudel shape.

11. Brush the top of the strudel with olive oil and sprinkle with additional dried oregano.

12. Bake for 25-30 minutes, until the puff pastry is golden brown and the strudel is heated through.

13. Let the strudel cool for a few minutes before slicing and serving. Enjoy your delicious Cavolo Nero, Mushroom, Potato & Fontina Strudel!

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