How To: Braided Strudel

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How To: Braided Strudel

By The Paula Deen Test Kitchen

Look no further friends! The Paula Deen Test Kitchen has come up with a stunning (yet simple) appetizer to wow your guests this holiday season. It’s the perfect snack for any festive gathering.
Make some room on the cheese board this year for our Butternut Squash Braided Strudel!

imageStep 1: Gather the food and equipment. You will need a sheet tray lined with parchment, rolling pin, and flour for dusting, egg wash, pastry brush, and a knife. Prepare the strudel filling as directed and cool completely before assembling the strudel. For ease, this can be done the day before. Defrost one sheet of puff pastry.


imageStep 2: Dust your work surface with flour. Unfold the pastry and roll into an even 14x10 inch rectangle.

imageStep 3: Place the puff pastry on the parchment lined sheet tray then slice 1-inch strips on each sides of the dough, leaving a 4 inch gap in the center for the filling.


 

imageStep 4: Spoon the now cooled butternut squash mixture down the center of the pastry to make a mound.

 

imageStep 5: Starting at the top, fold the pastry strips over the butternut squash mixture, alternating sides, to cover the mixture.


imageStep 6: Keep working you way down the filling, folding the left side over the filling, then repeating on the right side, creating an attractive braid.

 
 

imageStep 7: If there are extra strips of dough once you get to the end, you can slice them off, and fold the end up.If you would like to make this ahead of time to ease with holiday prep, prepare up to this point, then cover with plastic wrap and place in the refrigerator until it’s time to bake. We’ve found it’s best served the day you bake it off.

 

imageStep 8: Brush the dough with an egg wash to give the outside of the strudel a nice gloss then bake at 400 degrees for 25 minutes, until puffed and golden.

 

imageStep 9: Serve while warm!

 

Braided Butternut Squash Strudel

Ingridients:
1 small (2 pound) butternut squash, seeded, peeled, and cubed into ¾ inch chunks
½  Vidalia onion, roughly chopped
2 tablespoons olive oil
2 tablespoons roughly chopped sage
1 (4 ounce) log goat cheese, crumbled
Kosher salt and freshly ground black pepper
Flour, for dusting
1/2 (17.3 ounce) package puff pastry sheets (1 sheet), thawed
Egg wash (1 large egg yolk beaten with 1 tablespoon water)

Directions:
Heat oven to 400 degrees. Line a rimmed sheet tray with parchment.

Add the squash and onion to the prepared sheet tray. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss the squash and onion together and make sure it’s all in a single layer. Roast for 35- 40 minutes, until tender and the edges are lightly golden. Add to a bowl and cool completely. Once the mixture is cool, sprinkle with the fresh sage and goat cheese and toss to combine.

Dust your work surface with flour. Unfold the pastry and roll into a 14x10 inch rectangle. Place the dough on the sheet tray lined with parchment paper. Slice 1-inch strips on both sides of the rectangle, leaving a 4 inch gap in the center of the dough for the filling. Spoon the now cooled butternut squash mixture down the center of the pastry to make a mound.

Starting at one end, fold the pastry strips over the butternut squash mixture, alternating sides, to cover the mixture.  If there are extra strips once you’re done braiding, you can just cut to remove them and then tuck in the ends. Brush the pastry with the egg wash and bake for 25 minutes, until puffed and golden.

Let the pastry cool on the baking sheet on a wire rack for 15 minutes.

Serves 10 as an appetizer

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Reader Comments:

54321

Made this on Thanksgiving. Absolutely fantastic! Will definitely be making again.

By Marta on December 08, 2013

54321

Can I put apples and raisins and sugar and dash of nutmeg and cinnamon with butter also how would that be

By Jacqueline DaLay on November 17, 2013

54321

Paula miss you watching your shows and all the good advice you gave! I have learned a lot from watching you and your sons! Wish you were back on the tv!!

By bonnie rudio on November 09, 2013

54321

Please keep me posted with your amazing recipes!!! Hugs live on the NC coast in Our Beaufort Snd love entertains Coastal Southern style!!!!

By Anonymous on November 08, 2013

54321

I love your ideas with food. I am a scratch cook. I love making food for my family. AND I know what is in the dishes I make. Keep sending those delicious dishes. j

By Joyce on November 08, 2013

54321

I'm A single dad of two teenage girls, that is recovering from cancer. I'll never be able to eat by mouth again. But I love to cook for my daughters and we love you, and we are here to say that you are the best, and we have your back. You are one of the most honest and up front persons I know and 'YOU GO GIRL'. Thanks for being who you are.

By Richard Matin on November 08, 2013

54321

Paula, Can I substitute cream cheese for goat cheese in the braided streudel appetizer? Love your recipes!

By Shannon Crosby on November 08, 2013

54321

Paula, Can I substitute cream cheese for goat cheese in the braided squash appetizer? Love your recipes!

By Shannon Crosby on November 08, 2013

43211

Going to try squash app Apple pie mushrooms appeatiser.....

By judy smith on November 08, 2013

54321

Paula, your recipe's have saved my tush so many times at our family dinners , I had to let you know how thankful I am. I have not seen a recipe yet my whole family has not fallen in love with.

By Anonymous on November 08, 2013

54321

Todo Riiiiiiiiiico

By Silvia Lopez on November 07, 2013

54321

PAULA you are such a wonderful person and I want even watch the food network anymore, that is the dumbest thing they ever did you a clas act and ,love your sense of humor ,your the best. smile

By Anonymous on November 07, 2013

54321

Love you and your good cooking

By Linda Vizcarra on November 07, 2013

54321

I love your cookware but can't buy it in my area. Much love.

By Ernestine on November 07, 2013

54321

I love you and people need to be a bit more honest all the time. Love your cooking but happy you went healthy. I also did and workout. At 63 I want to get around for 25 more yrs at least.

By Sheila Davis on November 07, 2013

54321

I love your meals and the how tos they are wonderful thank you so much

By Connie Landrus on November 07, 2013

54321

you can also fill with fruit and bend to look like a candy cane. Drizzle with a sugar or cream cheese glaze.

By Anonymous on November 07, 2013

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