Do not roll up hot leek filling
Slightly cooled leek without excess liquid is easier to handle with pastry. Evaporate free liquid in the pan first.
European Recipe
Leek and ham strudel
Leek is first cooked until tender with no free liquid. The filling is then enclosed in puff pastry and baked thoroughly.
Total time
1 hr 5 min
Calories
417 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Leek filling in a closed pastry roll
Ready-made puff pastry makes this strudel possible without making dough. A filling without excess moisture and a neatly sealed edge matter. Quark and egg bind leek and ham inside. The recipe makes four meal portions.
Dinner
Meat
Autumn Recipes
Recipe
Leek and ham strudel
Golden puff pastry encloses tender leek, cooked ham and a mild quark egg filling with mustard.
Ingredients
4 servings
Method
-
1
Cook leek
Slit leek lengthways, wash between the layers and slice into thin rings. Heat oil in a pan and cook leek over medium heat, stirring, for about 8 minutes until tender. No free liquid should remain in the pan. Let leek cool for about 5 minutes.
-
2
Mix filling
Preheat oven to 200 °C with conventional top and bottom heat. Finely dice ham. Beat egg and reserve 15 g for brushing. Mix remaining 35 g egg with quark, mustard, salt and pepper, then fold in leek and ham.
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3
Shape strudel
Unroll pastry on baking paper. Arrange filling lengthways in the centre, leaving a border of about 4 cm all around. Fold in short sides, then lay long sides over the filling and gently press the seam together. Place seam-side down on a baking tray. Brush with reserved egg and lightly score several times.
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4
Bake and serve
Bake on the middle shelf for about 30 to 35 minutes until pastry is golden and the underside is baked through. The egg filling must be fully set and reach at least 70 °C in the centre for 2 minutes; check with a thermometer if unsure and bake longer. Let settle briefly, cut into equal portions and serve warm.
Kitchen know-how
Tips for Leek and ham strudel
Place seam-side down
Its own weight helps hold the seal together while baking. Do not score too deeply, so filling is not pushed out.
Variations
How to adapt this recipe
Replace cooked ham with the same amount of finely diced smoked tofu. The rest of the filling still contains egg; flavour and nutritional values change.
Replace cooked ham with the same amount of cooked turkey ham. Salt content and nutritional values may vary by product.
Nutrition per serving
417kcal
24.8 gCarbohydrates
16.0 gProtein
27.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Leek and ham strudel
This recipe is designed for an enclosed puff pastry roll. Filo needs different layering and brushing and adjusted baking times, so it is not an equivalent direct substitute.
Leek loses water and softens when cooked. Raw leek would release more liquid inside the closed strudel and could make the underside soggy.
No. Some beaten egg is reserved for brushing before mixing. The ingredient list explicitly divides the total weighed egg between filling and surface.
Bake on a tray lined with baking paper on the middle shelf and use filling without free liquid. Check the underside before removing; bake longer if needed and loosely cover the top.
Keep cooking