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asparagus, prosciutto and goat cheese strudel

Recipe by
Lesley Snow

A pretty and tasty dish perfect for brunch or a light summer meal with a salad. This makes 2 Strudels and once cooked they freeze well. It lends itself to many variations - if you don't have prosciutto you can use sliced ham. Maybe use baby spinach instead of the asparagus and use feta adding some oregano. Play with it and make it yours although it's pretty darn good as written.

yield 4 as a main course and 8 as an appetizer
cook time 25 Min
method Bake

Ingredients For asparagus, prosciutto and goat cheese strudel

  • 8 sheet
    phyllo pastry
  • 8 slice
  • 1/2
    red bell pepper cut into thin strips
  • 3/4 - 1 lb
    thin, trimmed asparagus
  • 1/3 c
    whole milk ricotta
  • 4 oz
    goat cheese - softened
  • 1/3 c
    alfredo sauce (your own or purchased)
  • 1 lg
    egg yolk
  • 2 Tbsp
    freshly grated parmesan cheese
  • 4 Tbsp
    butter - melted
  • salt & pepper to taste
  • 3 Tbsp
    minced fresh chives

How To Make asparagus, prosciutto and goat cheese strudel

  • 1
    Blanch the asparagus uncovered in a pot of boiling salted water for 2 - 3 minutes. Drain and pat dry with paper towels and set aside.
  • 2
    In a medium bowl mix together the ricotta, goat cheese, Alfredo sauce, egg yolk, chives, and salt and pepper to taste. (It's also awesome with Asiago cheese sauce instead of the Alfredo)
  • 3
    Put 1 sheet of the phyllo on a work surface and keep the rest covered with a damp towel so that they don't dry out. Brush with some of the melted butter and then place the second sheet on top of the first again brushing with melted butter. Top that with a third sheet, brush with butter and sprinkle with 1 tbsp of grated parmesan cheese. Lay the 4th sheet over that and brush once again with the butter.
  • 4
    Arrange 4 slices of the prosciutto along one short end overlapping as needed but leave a border of 1 1/2" on the bottom and both long sides. Spread half of the goat cheese mixture on top of the prosciutto.
  • 5
    Take half of the asparagus and place them on top of the cheese parallel to the short end of the pastry. Arrange half of the red pepper strips in between the asparagus.
  • 6
    Fold in the sides and bottom edge of the phyllo over the filling and roll it up to form a roll. Arrange seam side down on an ungreased baking sheet, brush the top and sides of the strudel with melted butter and cut several vents in the top of each.
  • 7
    Repeat with the remaining ingredients to make the second strudel.
  • 8
    Bake in a preheated 400F oven for 25 - 30 minutes until they are golden brown. Cool on a wire rack for 5 - 10 minutes before slicing with a serrated knife. Enjoy!

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