Parmigiana Strudel
- Difficulty: Average
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
- Cost: Low
- Note + cooling time before baking (10 min in the freezer or 30 min in the fridge)
PRESENTATION
Parmigiana Strudel takes the layered filling of eggplant parmesan—eggplant, tomato, mozzarella, grated cheese, and basil—and wraps it inside a shell of crispy, golden puff pastry. The result is a savory eggplant strudel that slices cleanly, holds its crunch, and works equally well as a main course, a starter, or a buffet centerpiece. If you like, you can press simple decorative shapes cut from the remaining pastry onto the top before baking, though the strudel is just as appealing left plain.
Two techniques keep the pastry from turning soggy. The mozzarella is drained thoroughly before it goes into the filling, and a layer of grated cheese is spread directly onto the pastry sheet to shield the dough from the moisture released during baking. Chilling the assembled strudel in the freezer or refrigerator before it goes into the oven locks in the shape, helps the pastry puff evenly, and gives the crust a properly crisp, golden finish—so the results hold up both in texture and appearance when it hits the table.
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INGREDIENTS
- Puff pastry 8 oz (230 g) - rectangular, cold
- Mozzarella cheese 6.3 oz (180 g)
- Grated cheese 2.1 oz (60 g)
- For the eggplants
- Eggplant 14 oz (400 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- For the sauce
- Canned tomatoes ½ cup (130 g)
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- For decorating and brushing
- Puff pastry 5.3 oz (150 g) - rectangular
- Eggs 1
- Fresh liquid cream 2 tsp (10 g)
How to prepare Parmigiana Strudel
To prepare the strudel, first cut the mozzarella into slices 1 and then into cubes 2, and let it drain in a colander until ready to use 3.
Move on to the eggplants: cut them first into slices 4, then into sticks 5 and finally into cubes about 3/8–5/8 inch (1–1.5 cm) 6.
Put the eggplants in a pan with hot oil 7, season with salt 8 and sauté over high heat for about ten minutes. When they are soft and golden 9, turn off the heat and let them cool.
Meanwhile, season the tomato passata with oil 10, salt and basil torn by hand 11. Mix 12.
You're ready to assemble: unroll the chilled puff pastry on the work surface with its baking paper and prick it lightly with a fork, without piercing it completely 13. Sprinkle the surface with grated cheese 14 and press it firmly onto the pastry, leaving about 5/8 inch (1.5 cm) of free border 15; in this way the cheese will protect the pastry from the filling's moisture, preventing it from breaking.
Spread the sauce over the surface 16 and distribute it evenly, being careful not to remove the layer of cheese 17, then arrange the eggplants on half of the pastry 18.
Add the well-drained mozzarella on top of the eggplants 19. Using the baking paper, lift the corresponding edge of pastry and fold it so as to cover part of the filling 20. Seal the edges by pressing with your fingers, then fold the other edge of pastry and pull it over to reach the opposite side, so as to completely cover the filling 21.
Make the pastry adhere by pressing gently, then roll the ends to seal them 11. Whisk the egg and the cream in a small bowl 23 and brush the roll with the mixture, after transferring it to a baking sheet 34.
At this point you can work on the decoration: take the second roll of puff pastry and cut strips about 1/2 inch (1.2 cm) wide with a fluted wheel 25. Lay the strips diagonally across the surface of the strudel, first in one direction and then the other 26. Trim off the excess pastry and tuck the ends under the base of the strudel to obtain a regular shape 27.
Brush the strips with the egg-and-cream mixture as well 28 and place the strudel in the freezer for 10 minutes (or for 30 minutes in the refrigerator); this will help it keep its shape better during baking 29. Bake in a preheated conventional oven at 374°F (190°C) for about 40 minutes. Once golden, remove from the oven and let your parmigiana strudel cool slightly 30 before serving and slicing!