From the first time I tried to make it, the strudel’s dough has conquered me: it is light, crumbly and fast to prepare (it doesn’t need rising)…It is also delicious, what more do you want? 😀
Yesterday I prepared a very tasty broccoli, olives and minced meat strudel, really great…All I’m saying is that I started to make it at 7 and at 9 it was no sign of my strudel anymore! 😀
Would you like to try to make it with me?

Broccoli, olives and minced meat strudel

Broccoli, olives and minced meat strudel


For the dough:

130 gr of plain flour
2 tablespoons of extra virgin olive oil

1 egg
a pinch of salt
30 ml of water

For the filling:

250 gr of broccoli
200 gr of minced meat
10 black olives (preferably dry ones)
20 gr of breadcrumbs
EVO oil
salt, chilli

1 egg yolk
3 tablespoons milk


Place the flour with salt and oil in a bowl.
Add the egg and the water little at the time and work with your hands until the mixture is well blended.
Continue to work on a floured surface until it is smooth and elastic, form a ball, wrap in cling film and let it stand in refrigerator for 30 minutes.
Meanwhile, blanch the broccoli in salted water for a few minutes and drain. Allow to cool.
In a bowl, mix the minced meat with broccoli and season with oil, salt and pepper.
Add the olives chopped into small pieces.
Roll out the dough thinly, trying to give a rectangular shape.
Brush with oil and sprinkle with breadcrumbs (this will retain the moist).
Coat with the filling, then roll up the longest side, fold the edges underneath and place on a baking sheet lined with parchment paper.
Prepare the egg wash in a bowl, by beating an egg yolk with 3 tablespoons milk, then brush the strudel.
Use a sharp knife to make some diagonal incisions on the strudel surface.
Bake in a preheated oven at 180C/350F/Gas mark 4 for about 30 minutes, or until golden brown.

Broccoli, olives and minced meat strudel

Leave a Reply

Your email address will not be published.