Puff Pastry Strudel with Cheese Filling

Fillings for puff pastry are good both sweet, dessert and savoury – meat, cottage cheese, vegetable. For example, pastries with cheese filling are very good for a snack table. This puff pastry strudel has a wonderfully crispy crust that just melts in your mouth.

Ingredients

Large chicken eggs – 12 pcs.
Mayonnaise – 1/2 cup
Bacon (sliced) – 500 g
Baby spinach – 150 g
Garlic (finely chopped) – 3 cloves
Hard cheese (grated on a fine grater) – 1 glass
Fresh or canned tomatoes (without skin and seeds, chopped) – 1 glass
Salt – 1/4 teaspoon.
Puff pastry (thawed) – 350 g

How to make puff pastry strudel

Directions

In a large bowl, combine 11 eggs and mayonnaise until smooth. Set the mass aside.
Fry the bacon in a large skillet over medium heat until crispy. Transfer the fried bacon to a paper towel to drain off excess fat.
Put spinach and garlic in the pan in which the bacon was fried, fry over medium heat, stirring occasionally, for 1-2 minutes. Add the egg mixture and fry, stirring occasionally, until the eggs set, but do not have time to completely fry. Remove pan from heat, add cheese, tomatoes, and bacon. Transfer the mixture to a bowl and set aside to cool about 30 minutes.
Turn on the oven to preheat to 200 degrees. Cover a large baking sheet with parchment.
Roll out a 25×30 cm dough on a floured surface (you should get two rectangles of this size).
Put half of the filling on one layer so that there is a space of about 3 cm at the edges, and then carefully roll the dough with the filling into a roll. Transfer the roll to a baking sheet. Do the same with another layer of dough and the remaining filling.
In a small bowl, beat the remaining egg and brush over the strudels. Place in oven and bake puff pastry strudels for about 30 minutes, until golden crispy.

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