With Amy and Gern here for dinner this past Saturday night, I tried out a variation on a recent recipe I'd made, adapting it from another of my regular recipes, and resulting in beef and broccoli strudel, the fourth iteration of this excellent and dependable filling.
The original recipe recommends phyllo turnovers, and these are always fantastic but also rather involved. I experimented with a similar strudel/braided puff pastry approach once before, and more recently I've simply wrapped the filling in puff pastry. Each version has proved delicious, and this latest batch was no exception. Some roasted spiced sweet potato cubes helped fill out the plate.
Adapted to puff pastry from "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
Strudel version inspired by "Chicken Mushroom Strudel," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Published 28 October 2022[
"Make Your Own Cooking Creme," from CKolden on epicurious.com. [Published 24 September 2015]
Originally based on "Seasoned Roasted Sweet Potatoes," from Chelsea Lords of ChelseasMessyApron.com. [Published 04 March 2019]
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