I made two of these as an appetizer for my family and friends, we had 6 people present, and these were devoured!
Greener Strudel (x2)
From the “Asheville Cooks” cook book
From The Greenery Restaurant, in Asheville NC
(please note, this is how I made it, which is slightly different from the recipe in the book)
- 2 (10″ by 15″) sheet of puff pastry
- 6-8 slices of Swiss cheese
- 1 large tomato, in half inch or so slices
- fresh basil to taste
- 2 tsp or so of garlic
- 4-6 slices of red onion
- 1 can chopped olives (I ate a few out of the can ^_^)
- 2 Tbs Extra Virgin Olive Oil
- Egg wash (1 egg, and a splash of water)
First off, preheat your oven to 425*
Lay the puff pastry on a lightly flowered cutting board. Lay the slices of cheese down the center of the pastry, leaving 2″ top and bottom margins, and 3″ side margins. Repeat with the tomato slices, basil, garlic, onion, and the optional black olives. Drizzle the olive oil over the layers, and season with garlic and herb powder. Did I not mention that you need that? Fold the top and bottom of the pastry over the filling.
Cut the 3″ margin of the puff pastry on the sides at 45 degree angles (both pointing inward) in 1/2″ wide strips. Alternating sides, pull the pastry strips over the filling. Overlap the strips to make a lattice-work atop the filling.
Brush the top of the strudel with the egg wash. Bake the strudel for 10 to 15 minutes, or until the pastry is done (the pastry should be a deep, dark brown, but not burnt)