Feta Krautstrudel is a delightful fusion of flavors and textures that brings a new twist to the traditional strudel. This savory dish combines the creamy tanginess of feta cheese with the sweet and slightly acidic taste of cabbage, wrapped in a flaky, buttery strudel pastry. The recipe is a testament to the versatility of strudel dough, showing how it can be adapted from sweet to savory dishes with ease.
The process of making Feta Krautstrudel involves preparing the cabbage filling, which can be made from red or white cabbage, or a mix of both, according to your preference. The cabbage is cooked until tender and then combined with aromatic ingredients like garlic, spring onion, and fresh herbs, adding depth and richness to the flavor. The feta cheese, with its distinct salty and tangy notes, complements the cabbage perfectly, creating a filling that is both hearty and flavorful.
Assembling the strudel is an art in itself, requiring the delicate layering of strudel dough sheets, each brushed with melted butter to achieve that signature flaky texture. The filling is then spread over the dough, and the strudel is carefully rolled and baked until it achieves a beautiful golden brown color.
Served warm, possibly accompanied by a side of seasoned Greek yogurt, Feta Krautstrudel makes for an excellent main course or a substantial side dish. It’s a recipe that showcases the fusion of different culinary traditions, producing a dish that is both comforting and sophisticated. Whether you’re a fan of traditional Austrian cuisine or looking to try something new, this recipe is sure to delight your palate.
Cooking Feta Krautstrudel can be a delightful experience, especially with some easy tips to make the process smoother and more enjoyable:
- Cabbage Preparation: Start by sautéing your cabbage until it’s tender. This not only softens the cabbage but also enhances its flavor. You can use a mix of red and white cabbage for a more colorful filling.
- Flavor the Filling: Don’t hesitate to add herbs and spices to your cabbage and feta mixture. Garlic, spring onions, and herbs like thyme or parsley can really elevate the taste. Adjust the seasoning to your preference.
- Handling the Strudel Dough: Strudel dough can be delicate. Ensure your hands are dry, and work on a flat, clean surface. If the dough tears a bit, don’t worry – it can be easily patched up.
- Layering the Dough: Brush each layer of strudel dough with melted butter. This not only adds flavor but also helps achieve that flaky texture. Layering the dough properly ensures your strudel is both sturdy and delicious.
- Filling and Rolling: Spread the cabbage and feta mixture evenly over the dough, leaving a small margin at the edges to prevent spillage. Roll the strudel carefully but firmly to ensure the filling is well enclosed.
- Baking to Perfection: Bake the strudel until it’s golden brown. This usually takes about 20 minutes in a preheated oven. The strudel should be crispy on the outside and warm and gooey on the inside.
- Serving: Let the strudel cool for a few minutes before slicing. Serve it warm, accompanied by a seasoned Greek yogurt or a light salad to balance the flavors.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or a toaster oven to retain the crispiness of the pastry.
Remember, the key to a great Feta Krautstrudel is in the balance of flavors and textures. Don’t be afraid to experiment a little with the ingredients to suit your taste. Enjoy your cooking!
- Cabbage: 500-700g of red or mixed cabbage
- Spring Onion: 1 piece
- Garlic: 1 large clove
- Parsley: 1 bunch
- Feta Cheese: 200-250g
- Tahina (optional): 3 tablespoons
- Thyme: 2 teaspoons
- Herb Salt and Pepper: To taste
- Strudel Dough or Puff Pastry: 4 sheets (or 1 piece of puff pastry)
- Butter: 50g, melted
- Sesame Seeds (white and black): For sprinkling
- Greek Yogurt: For serving
- Vegetable Broth (optional): 150ml
- Egg (optional): 1, beaten (if using puff pastry)
- Prepare the Filling:
- Chop the cabbage finely. If you’re using red and white cabbage, mix them.
- Sauté chopped spring onion, minced garlic, and cabbage in a pan with some oil until tender.
- Season with herb salt, pepper, thyme, and finely chopped parsley.
- Let the mixture cool slightly, then add tahina (if using) and crumbled feta cheese.
- Prepare the Strudel Dough:
- If using strudel dough, layer two sheets on a damp kitchen towel, brushing each with melted butter. Place another two sheets on top.
- If using puff pastry, simply roll it out on a flat surface.
- Assemble the Strudel:
- Spread the cabbage and feta mixture evenly over the dough, leaving a small margin at the edges.
- Roll the dough using the towel to help form a tight roll (for strudel dough) or simply roll (for puff pastry).
- If using puff pastry, seal the edges and brush with beaten egg.
- Preheat the oven to 180°C (356°F).
- Place the strudel on a baking sheet, brush with the remaining melted butter, and sprinkle with sesame seeds.
- Bake for about 20-30 minutes until golden brown.
- Let the strudel cool slightly before slicing.
- Serve with seasoned Greek yogurt.
Remember, you can adjust the quantities and ingredients to suit your taste. Enjoy your homemade Feta Krautstrudel!
- Cool Down: Allow the strudel to cool completely before storing. Storing it while it’s still warm can lead to sogginess.
- Refrigerate: Place the strudel in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Store it in the refrigerator.
- Shelf Life: Properly stored, the strudel can last for 3-4 days in the refrigerator.
Freezing for Long-Term Storage
- Freeze in Portions: If you plan to eat the strudel over time, consider slicing it into portions before freezing. This way, you can thaw only what you need.
- Wrap Well: Wrap each portion tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn.
- Label and Freeze: Label each portion with the date and place it in the freezer. The strudel can be frozen for up to 2-3 months.
- Refrigerated Strudel: To reheat, remove the strudel from the refrigerator and let it sit at room temperature for about 30 minutes. Then, warm it in a preheated oven at 180°C (350°F) until heated through. This usually takes about 10-15 minutes.
- Frozen Strudel: If frozen, you can thaw it overnight in the refrigerator and then reheat as above. Alternatively, you can reheat it directly from frozen, but it will take longer in the oven.
- Avoid Microwaving: While it’s quick, microwaving can make the pastry soggy. It’s best to use the oven to retain the crispness of the strudel.
- Crisping Up: If the strudel has become a bit soggy, you can try crisping it up in the oven for a few minutes.
|Cabbage, Spring Onion, Garlic, Parsley
|500-700g cabbage, 1 spring onion, 1 garlic clove, 1 bunch parsley
|Chop and sauté the cabbage, spring onion, and garlic. Add chopped parsley.
|Feta Cheese, Tahina (optional), Thyme, Herb Salt, Pepper
|200-250g feta, 3 tbsp tahina, 2 tsp thyme, To taste herb salt and pepper
|Let the sautéed mix cool, then add crumbled feta, tahina, and seasonings.
|Strudel Dough or Puff Pastry, Butter
|4 sheets strudel dough or 1 puff pastry, 50g butter
|Layer and brush the dough with melted butter. Spread the filling over it.
|Sesame Seeds, Egg (optional)
|For sprinkling, 1 egg (if using puff pastry)
|Roll the dough, seal edges, brush with beaten egg (if using), and sprinkle sesame seeds.
|Bake at 180°C for 20-30 minutes until golden brown. Serve with Greek yogurt.
In conclusion, the Feta Krautstrudel is a versatile and delicious dish that beautifully combines the tanginess of feta cheese with the sweet and earthy flavors of cabbage, all wrapped in a flaky, buttery strudel pastry. This dish is perfect for those looking to explore new culinary territories or add a twist to their meal repertoire.