Savory Apple Strudel with Speck and Onions

Method16 steps · about 50 min

1. 1

   Step 1: Cut the 150 g speck into small strips or cubes.

   Uses 150 g speck

   
2. 2

   Step 2: Peel and thinly slice the 300 g onions.

   Uses 300 g onions

3. 3

   Step 3: Wash the 250 g apples, halve and core them, then slice thinly. Leave the skins on.

   Uses 250 g firm skin-on apples

4. 4

   Step 4: Melt the 50 g unsalted butter gently in one non-stick frying pan. Set a little aside in a small bowl for brushing the pastry later, leaving the rest in the pan for the filling. In a second pan, heat all 30 ml extra virgin olive oil over medium-high heat.

   Uses 50 g unsalted butter, divided after melting · 30 ml extra virgin olive oil

   
5. 5

   Step 5: Add the cut speck from step 1 to the oil-heated pan from step 4. Cook over high heat for a few minutes until golden and crisp, then set aside.

   Uses Cut speck from step 1 · Pan with all 30 ml heated oil from step 4

6. 6

   Step 6: Put the sliced apples from step 3 and onions from step 2 into the pan containing the filling butter from step 4. Add the 1 tbsp granulated sugar and sauté over low heat for a few minutes until just softened and coated, keeping their shape.

   Uses Sliced apples from step 3 · Sliced onions from step 2 · Melted butter left in the pan after reserving brushing butter in step 4 · 1 tbsp granulated sugar

   
7. 7

   Step 7: Add all 30 ml white wine vinegar to the softened apples and onions from step 6. Let the liquid evaporate, then turn off the heat.

   Uses Softened apples and onions from step 6 · 30 ml white wine vinegar

8. 8

   Step 8: Strip the needles from the 1 sprig rosemary and chop them finely.

   Uses 1 sprig rosemary

9. 9

   Step 9: Let the apple-onion mixture from step 7 and crispy speck from step 5 cool slightly. Transfer both to a large bowl and mix gently.

   Uses Apple-onion mixture from step 7 · Crispy speck from step 5

   
10. 10

    Step 10: Stir all the chopped rosemary from step 8 and the 50 g breadcrumbs into the cooled filling from step 9. The breadcrumbs absorb excess moisture.

    Uses Chopped rosemary from step 8 · 50 g breadcrumbs · Cooled filling from step 9

11. 11

    Step 11: Preheat the oven to the baking temperature recommended on the puff pastry (1) packaging. Unroll the pastry onto baking paper on a tray. Spoon all the filling from step 10 along one side, leaving the edges clear.

    Uses 1 ready-to-unroll puff pastry roll · All filling from step 10

    
12. 12

    Step 12: Use the baking paper to help fold and roll the filled pastry from step 11 into a log.

    Uses Filled pastry from step 11

13. 13

    Step 13: Fold and press the open ends of the rolled pastry from step 12 to seal the filling inside.

    Uses Rolled strudel from step 12

14. 14

    Step 14: Gently remelt the brushing butter reserved in step 4 if it has set. Brush it over the sealed strudel from step 13, then cut a few diagonal slits in the top to let steam escape.

    Uses Small reserved share of the same 50 g butter from step 4 · Sealed strudel from step 13

15. 15

    Step 15: Bake the brushed strudel from step 14 in the preheated oven for about 30 minutes, following the pastry package temperature guidance, until the pastry is cooked through, golden and crisp.

    Bake savory apple strudel · 30 minUses Brushed strudel from step 14

    
16. 16

    Step 16: Remove the baked strudel from step 15 from the oven and let it cool slightly. Slice into 6 portions and serve warm.

    Uses Baked strudel from step 15