This savory strudel is wonderful accompanied by a salad to round out a light but satisfying meal. Sliced into smaller pieces (six to eight per strudel) and served at room temperature it is also great as part of a brunch buffet. Easier than you think to put together, you could fill this impressive package with almost anything you would like in terms of taste.
The trickiest part of the recipe is cutting the dough, but once you understand how to fold it up to assemble the strudel, it will seem quite easy. I use this folding method for both sweet and savory strudels.
One seventeen-ounce package of frozen puff pastry will prepare two of these strudels. Each will serve four and the finished strudel will freeze well if packaged properly.
I prepare each strudel on a sheet of parchment paper that allows for ease in transferring the prepared strudel to a sheet pan for baking.
To read more about this strudel, see the post Late Freeze, here.