Leek, Kale and Cheese Strudel

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.

Strudel Diagram



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.

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  • 1. Preheat the oven to 350 degrees.
  • 2. In a sauté pan, heat over medium high heat and add oil. Sauté leeks and kale until softened but not caramelized, approximately six minutes. Season the mixture thoroughly with salt and pepper. Remove from heat and let cool.
  • 3. In a small mixing bowl, blend the sour cream, ricotta and parmesan cheeses and the nutmeg. When cool, blend the leek mixture with the cheese mixture. Set aside as you prepare the puff pastry.
  • 4. See the dough cutting diagram above for reference. For each dough sheet, roll the dough out slightly on top of a sheet of parchment paper to form a rectangle approximately ten inches wide by twelve inches tall. In the center third of the sheet, with a small knife, mark with a small indentation, a centered rectangle that is approximately seven inches tall and four inches wide. From each side of the rectangle, cut seven to eight strips diagonally up starting at the top (about 30 degrees from level) and working down to the bottom of the centered rectangle. At both the top and bottom of the dough sheet, remove approximately a two inch wide strip of dough from each corner of the dough sheet from the diagonal strips up and down to the top and bottom of the sheet. These scraps can be discarded. The dough should look like the photograph above and is ready for filling and folding. Repeat the cutting procedure with the other dough sheet.
  • 5. On each prepared dough sheet, place one half of the filling in the center of the dough between the diagonal strips.
  • 6. To fold the dough on each dough sheet, fold the top and bottom flaps over the filling, allowing the outside edge of the flap to fall alongside the filling on each side to enclose the corners of the strudel. Then beginning at the top, fold the diagonal strips over the filling and previously folded dough, alternating from each side to create a braided appearance. Repeat with the second dough sheet.
  • 7. Trim any excess parchment paper and move each strudel to a baking sheet. Apply the egg wash over the entire exposed surface of each strudel with a pastry brush and generously sprinkle with the poppy seeds.
  • 8. Bake in the preheated oven for 30 to 35 minutes until golden brown. Rotate pans after 15 minutes and check on browning (don’t over cook). Allow strudel to cool and cross slice each strudel for serving.