Mini strudels with chard, ricotta, and speck

Name: Mini strudels with chard, ricotta, and speck
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Puff pastry rectangular 8.1 oz; Chard 10.6 oz; Cow's milk ricotta cheese ¾ cup; Speck 3.5 oz; Parmigiano Reggiano PDO cheese 1.75 oz; Eggs 1; Nutmeg to taste; Salt to taste; Black pepper to taste; Egg yolks 1; Poppy seeds to taste

it de es fr br

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

If you're on the hunt for a delicious snack straight from Trentino-Alto Adige, this mini strudel recipe is, honestly, a fantastic choice. Imagine this: crispy layers of puff pastry hugging a tasty mix of Swiss chard, creamy ricotta, and the slightly smoky taste of speck. And look, speck is a cured ham that's a true favorite in the Alpine region. This combo feels a bit fancy but stays super approachable. Really good stuff. The saltiness of the speck, paired with the tender green chard, makes every bite pop, while the ricotta keeps everything moist and smooth.

Although the idea of strudel originally comes from Austria, locals—truthfully—have made it their own with these savory fillings. You’ll find all sorts of variations. People add artichokes, potatoes, asiago, or even broccoli. Basically, whatever's available or sounds good at the moment.

Serving up a batch of these chard and ricotta strudel bites? Pretty smart move for a party or when friends come over for aperitivo. They're small enough to enjoy with your hands, and the golden pastry makes them look extra inviting on any platter. Super tasty. People often swap the speck for sausage or choose different cheeses, allowing for endless creativity. It is perfect for picky eaters or whatever's in the fridge.

This recipe fits perfectly with the mountain tradition of using hearty, flavorful ingredients that give you comfort and energy, but it also feels light thanks to the fresh greens and cheese. For anyone curious about speck strudel or just wanting a new twist on easy savory pastries, this dish is a fun place to start. And here's the thing: Italian strudel isn’t just about sweets; in Trentino-Alto Adige, it’s about experimenting with savory combos and making the most of local ingredients. Whether it's for a big buffet, a casual get-together, or just a quick snack, these little strudels make any spread feel a bit more special without a lot of fuss. Seriously good.

INGREDIENTS

For 4 mini strudels: Puff pastry 8.1 oz (230 g) - rectangular

For the filling: Chard 10.6 oz (300 g); Cow's milk ricotta cheese ¾ cup (200 g); Speck 3.5 oz (100 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g); Eggs 1; Nutmeg to taste; Salt to taste; Black pepper to taste

For brushing and garnishing: Egg yolks 1; Poppy seeds to taste

Preparation

How to prepare Mini strudels with chard, ricotta, and speck

To prepare the mini strudels with chard, ricotta, and speck, first start with the filling: wash the chard and cut it into pieces 1. Boil for 5 minutes in salted water, then drain 2 and cool in ice water 3.

Cut the speck into strips 4. In a bowl, place the ricotta, then add the Parmesan 5 and the speck 6.

Add the egg 7 and season with salt, pepper 8, and a pinch of nutmeg 9.

Drain and thoroughly squeeze the chard 10, then add it to the bowl 11. Mix to combine the ingredients 12.

Cut the puff pastry into 4 rectangles of about 4x6 inches 13. Place a little filling in the center of the rectangles 14, then brush the edges with a beaten egg yolk 15.

Fold the short sides inward 16, then roll up 17 making sure to seal the ends well. Make cuts on the surface of the rolls 18.

Place the mini strudels on a baking sheet lined with parchment paper and brush the surface with the beaten egg yolk 19, then sprinkle with poppy seeds 20. Bake in a preheated static oven at 392°F for 20-25 minutes or until the pastry is crispy and golden. Take out of the oven and let the mini strudels with chard, ricotta, and speck cool for a few minutes before serving 21!