Ingredients
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2 tablespoons olive oil
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1 teaspoon chopped garlic
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2 cups thinly sliced leeks, white and light green part only
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1 tablespoon chopped mint
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1 teaspoon grated orange rind
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salt & freshly ground black pepper
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1 1/4 cups goat cheese
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1/2 lb frozen puff pastry or 1/2 lb phyllo pastry, defrosted
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1 lb asparagus, tough ends removed
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1 egg, beaten
Instructions
- Preheat oven to 400ºF
- Heat olive oil in skillet on medium-high heat.
- Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
- Stir in mint and orange rind, season with salt and pepper and cool.
- Combine leek mixture with goat cheese.
- Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
- Place on a parchment-lined baking sheet. Divide cheese mixture in half.
- Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
- Lay asparagus spears evenly over top of filling.
- Cover with remaining cheese mixture.
- Brush all inside edges of pastry with beaten egg.
- Fold pastry over filling and tuck ends under.
- Slash top of strudel on the diagonal every 2-inches.
- Brush with egg.
- Bake for 20 to 25 minutes or until golden brown.