Crescentone or crescenta
10 minEasySavoury cheese and pepper strudel
A tasty alternative to serve as a tempting appetizer or a surprising main dish with autumn flavours.
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 30 min
- Servings
- 5 people
Ingredients
- Active Dry Yeast, 10 g
- flour (type 00), 180 g
- egg, 1
- salt, to taste
- butter, 70 g
- water, as needed
- bell peppers, 350 g
- stracchino cheese, 150 g
- parmesan cheese, 150 g
- smoked scamorza cheese, 150 g
Method
Prepare the dough: take the flour, add 50 g of butter cut into small pieces and the Ar.pa active dry yeast. Work the two ingredients together, then add the egg and a pinch of salt. Knead well, adding very little water only if needed, until you obtain a very soft and smooth dough.
Wash and clean the peppers, remove the stem and seeds, then cut them into small cubes.
Cook the peppers in a pan with a little oil; season with salt and cook for about 10 minutes.
Cook the peppers in a pan with a little oil; season with salt and cook for about 10 minutes.
Transfer 2/3 of the peppers to a tall container and blend them with a mixer until creamy. Add the cream back to the remaining cubes.
Roll out the dough into a thin sheet. Sprinkle the sheet with parmesan, then place the scamorza slices, the peppers (both cream and pieces) and the stracchino on top.
Close the strudel by rolling it up lengthwise.
Place the strudel on a baking tray lined with parchment paper, brush it with a little milk, sprinkle with sesame, sunflower or poppy seeds, and bake in a preheated oven at 200°C for about 30 minutes.
Place the strudel on a baking tray lined with parchment paper, brush it with a little milk, sprinkle with sesame, sunflower or poppy seeds, and bake in a preheated oven at 200°C for about 30 minutes.
