Savory mini strudels with artichokes, potatoes, and speck

Name: Savory mini strudels with artichokes, potatoes, and speck
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Type 00 flour 1 ¼ cup; Eggs (1 medium) 2 oz; Water at room temperature 2 tbsp; Extra virgin olive oil 2 ¼ tsp; Fine salt 1 pinch; Poppy seeds to taste; Sesame seeds to taste; Artichokes frozen 10.5 oz; Potatoes 0.55 lb; Shallot 1; Parmigiano Reggiano PDO cheese 2.8 oz; Speck 2.8 oz; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 35 min
Makes: 4 pieces

PRESENTATION

Mini savory strudels are a real crowd-pleaser in Trentino-Alto Adige. You know, they're especially tasty when you stuff them with artichokes, potatoes and strips of speck. What really makes these mini savory strudels stand out is the crispy golden pastry that holds all those hearty fillings inside. Folks in this Italian region—who really know their stuff—mix up a quick dough by hand. So there's no need to stress over complicated steps. Inside, you'll find sautéed artichoke hearts, tender potato cubes, salty speck, and plenty of grated cheese that gets all melty as it bakes. Really, it's easy to see why this artichoke strudel recipe is a hit. Each little roll is packed with a moist, rich combo that's way more exciting than your average snack. And sometimes you'll spot other twists, like mini strudels filled with chard, ricotta, and speck. Super tasty, right?

Snack tables and holiday buffets in northern Italy just wouldn't be the same without these potato and speck strudel bites. The single-serving size? Perfect for parties. Also, they fit right in with other savory pastry recipes. People love how these golden rolls have flavors that just work—earthy potatoes, a slight tangy bite of artichoke, that classic smoky speck, and a layer of cheese that ties it all together. And the sauce? Optional, but awesome. They’re often offered as easy strudel appetizers—since they're simple to pass around and don’t make a mess. For anyone who likes to switch things up, swapping in other veggies or different cheeses is pretty common too. Whether you call it a puff pastry strudel or just a homemade snack, these mini rolls show how good something simple and traditional can taste. Trentino-Alto Adige locals have really really figured out how to make a crispy, savory treat that gets people talking and coming back for more. Seriously good stuff. They're the perfect combination of hearty and delicious, making them a staple at any gathering in the region.

INGREDIENTS

Type 00 flour 1 ¼ cup (150 g)

Eggs 2 oz (55 g) - (1 medium)

Water 2 tbsp (30 g) - at room temperature

Extra virgin olive oil 2 ¼ tsp (10 g)

Fine salt 1 pinch

Poppy seeds to taste

Sesame seeds to taste

for the filling: Artichokes 10.5 oz (300 g) - frozen; Potatoes 0.55 lb (250 g); Shallot 1; Parmigiano Reggiano PDO cheese 2.8 oz (80 g); Speck 2.8 oz (80 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Savory mini strudels with artichokes, potatoes, and speck

To prepare the Savory mini strudels with artichokes, potatoes, and speck, start with the strudel dough: in a bowl, add the flour, the egg 1, the water 2, the oil 3, and a pinch of salt.

Knead by hand until you obtain a homogeneous dough 4, then transfer it to the work surface, cover it with the same bowl, and let it rest for 30 minutes at room temperature 5. Clean and slice the shallot 6.

Peel and cut the potatoes into small 1/2 inch cubes 7. In a pan, add a drizzle of oil 8, add the shallot 9, and let it wilt for 2/3 minutes.

Add the potatoes 10 and cook for 5 minutes. Then also add the artichokes 11 and season with rosemary 12.

Cover with the lid 13 and cook for 10 minutes on low heat. Salt and pepper 14. Thinly slice the artichokes 15.

Cut the speck into strips 16. In a bowl, add the sautéed vegetables, speck 17, and grated cheese 18.

Mix to combine 19. Roll out the dough on a dish towel first with a rolling pin and then use your hands to stretch it so that it is very thin 20. Brush the surface with oil 21.

Place the filling on the 4 sides 22, then cut 4 rectangles around the filling 23. Fold over one edge of the dough 34.

Wrap all the filling 25 to create a bundle 26. Cut the excess dough on the edge and press it to seal it 27.

Brush the surface with oil and sprinkle with sesame and poppy seeds. Bake in a preheated static oven at 392°F for 20 minutes or until golden. Remove from the oven and let cool slightly before serving the Savory mini strudels with artichokes, potatoes, and speck.