Strudelteigsäckchen mit Spargel, Kaiserschoten und Morcheln
Strudelteigsäckchen with asparagus, peas and morels is a recipe featuring fresh ingredients from the filo dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g white asparagus
- 2 slices Parma ham
- 100 g Sugar snap peas
- 20 g fresh morel mushrooms
- 4 sheets filo dough (about 20x20 cm)
- 1 Shallot
- 100 ml White wine
- 100 ml whipping cream
- 1 bunch chervil
- butter
- Salt
- pink pepper
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Peel the asparagus, cut into 2 cm pieces and cook in salted water for about 15 minutes until firm. Drain and let dry. Wash the sugar snap peas, trim and blanch in salted water for 2-3 minutes. Shock in ice water and roughly chop. Clean the morels, roughly chop and sauté briefly in 1 tbsp hot butter. Slice the Parma ham into thin strips and mix with asparagus, snap peas and morels. Season with pink pepper and salt. Lay out filo sheets and brush each with a little liquid butter, place the filling in the center and fold the edges up. Press the tops together and place on a baking tray lined with parchment paper. Bake in the hot oven for about 15 minutes until golden brown and crisp.
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3.
Meanwhile, peel and finely dice the shallot, sauté in 1 tbsp hot butter, deglaze with white wine and reduce by half. Add cream, bring to a boil, then stir in chopped chervil. Remove from heat and blend with an immersion blender. Season with salt and serve with the pastry parcels.
