Sunday, 9 November 2008

Spinach Strudel

Spinach Strudel

SPINACH STRUDEL

Its a traditional layered pastry with a filling inside. The fillings can be different like
Apple strudel and sweet cabbage strudel .You can't get enough with a single one.

Things needed :

1/2 pack Spinach 225 gm
1 Onion medium size, chopped
1 Green chilly, chopped
1/2 Tomato, chopped
1 sp Ginger Garlic paste
1 sp Black Pepper powder
1 slice Cheese
salt

Puff pastry 6 slices
2 eggs beaten ( for brushing the puff pastry)

Preparation method for the filling :


Heat oil in a small nonstick pan . Add ginger garlic paste saute until rawness goes ,
Add chopped onion & greenchilly ,Saute.
When it becomes transparent ( + a small change of color ),
Add tomato,saute & cook till its mashy.
Add the spinach & pepper & salt , saute & cook .
Tip:You can add 1-2 sp of water if its too dry, but dont add extra on any reason , since we want to use this as a filling.

Finally add a slice of cheese. This will make the filling thicker.

The filling is ready.

Pour some flour in a wooden board , spread a puff pastry piece with a rolling pin.
Follow the pictures to make a Strudel package.



Preheat the oven to 180 degrees.

Spread a baking sheet on a baking tray.
Now Place all the strudel packages on a tray .

Make cuts on the strudel in each inch using a knife, so that the steam can escape while its getting cooked.

Brush the beaten eggs nicely on all the visible sides of the strudel using a brush.
This gives a glow to its surface also makes it crispier.

Bake until it is golden brown like in pic.













Crispy spinach strudel is ready to eat.











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