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Cardoon Strudel with Edam Cheese
A simple yet elegant
recipe. Can be served with a salad for lunch or a light dinner.
Serves: 4
cardoon: photo by: Wegmans.com
I
N G R E D I E N T S
7 oz. defrosted puff pastry,
rolled out very thin
5 oz. cardoon ribs, peeled and diced
1 onion, finely chopped
1 cup Edam cheese, grated
1 egg, beaten
I N S T R U C T I O N S
Preheat oven to 400 F (200
C). Fold pastry into an oblong, twice. Roll firmly until thin again.
Combine cardoons and cheese. Spoon mixture into center of pastry.
Brush edges of pastry with half the egg. Roll pastry and crimp shut. Cut 1
inch slices into top of pastry. Bake for 40 minutes until golden.
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About Cardoon
Relative of the
globe artichoke
cardoon stalks are can be eaten raw or fried, boiled and pureed. Cardoons
are popular in Spain, Italy and other Southern Europe regions.
Refrigerate in a plastic bag up to one week.
More Cardoon Recipes
Martin’s Cardoon Potato Gratin
Fried Cardoon
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