By thegoodenough_baker
Yellow Squash and Kale Strudel
6 steps
Prep:15minCook:30min
With its yellow squash, kale and ricotta cheese this savoury strudel is a fun winter appetiser. I love it because this dough is easy and quick, so it can be made from scratch. I usually make it in advance and heat it before serving.
You can either make one bigger strudel or two smaller ones.
Updated at: Wed, 16 Aug 2023 21:12:32 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories568.4 kcal (28%)
Total Fat28.9 g (41%)
Carbs60.5 g (23%)
Sugars4.4 g (5%)
Protein17.7 g (35%)
Sodium542.5 mg (27%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Chop the yellow squashes and sauté in an olive oil greased pan with 1/4 tsp salt. When the squashes are cooked, add the kale and sauté for 2 more minutes. Remove from fire.
PanStep 2
Preheat the oven to 350F. Combine flour and 1/2 tsp salt in a bowl. Add 1/3 cup olive oil and water. Knead with your hands until lump free.
BowlStep 3
Roll the dough in an oblong shape 1/4 in thick.
Rolling pinStep 4
Combine ricotta cheese, parmigiano reggiano cheese and the vegetables in a bowl.
Step 5
Add the filling to the dough, fold the sides and close the edges so that the dough covers all the filling.
Step 6
Bake for 30 minutes.
OvenPreheatNotes
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