This post is sponsored by Galbani® Cheese. All comments and opinions are my own.
When we think of strudel, it’s almost always in the context of a deliciously flaky dessert dish loaded with yummy fruit filling and frosting.
But a strudel can be savory, too, like this Caprese Strudel made with Galbani 1882 fresh mozzarella cheese. This caprese strudel is becoming a fast favorite at my house—especially when we’re entertaining vegetarian friends. Even without any meat, it’s the sort of filling, satisfying comfort food that hits the spot just right every time. And if you’re lucky enough to have any leftovers, it’s just as good when served the next day.
And with just a handful of ingredients and maybe 10 minutes of prep, you have a delicious dish that’s perfect any night of the week!
- 16 oz. Galbani® Fresh Mozzarella, sliced
- 1 sheet puff pastry
- 5 Roma tomatoes, chopped
- 1 medium onion, coarsely chopped
- 1 garlic clove, minced
- 2 Tbsp. olive oil
- 1 Tbsp. basil
- Salt and pepper, to taste
- 1 egg, beaten
- Preheat oven to 400 degrees F. Place parchment paper on baking sheet.
- Place tomatoes in a large bowl. Add onion and garlic. Heat oil in large skillet on medium. Add mix to hot oil and stir with spatula to separate onions for 2-3 minutes. Remove from heat, stir in basil, salt and pepper. Cool slightly. Fold in the Galbani® Fresh Mozzarella.
- Flour your work surface and place dough on it. Unfold and gently flour pastry. Use a rolling pin to make a 12 X 14 inch rectangle. Place it on the baking sheet. Using a pizza wheel cut 6 – 3 inch cuts on both sides of the 14 inch length, lining them up opposite each other. (NOTE: I modified the recipe and braided mine)
- Scoop up the fresh tomato mixture with a large slotted spoon and fill the inner 6 inches of the pastry dough.
- To finish, take each opposite dough end, bring to the center and twist. Brush beaten egg over dough using a pastry brush.
- Bake 25-28 minutes or until a deep golden brown. Remove and cool at least 5 minutes before moving to a cutting board. Slice into 6 servings at each dough break. Serve warm or cool.
For this recipe and so many others calling for mozzarella, Galbani is the perfect choice. Whether you need a fresh mozzarella or a block mozzarella, Galbani cheese has you covered. And since Galbani cheese is a staple ingredient for so many delicious meals and recipes, I wanted to let you know that the next time you go to grab your cheese, you’ll want to head to the Deli Specialty Cheese Section at Publix.
Yes, Publix has moved Galbani Cheese from the regular dairy case to the specialty cheese case in the deli section. You can now pick up all your favorite Galbani mozzarella cheeses, all in one convenient in-store location!
For this Caprese Strudel, Galbani 1882 Fresh Mozzarella is the cheese of choice! This premium fresh cheese offers a delicate taste and moist, soft texture that is amazing in so many meals and recipes. Available in a sliced 8-ounce ball and a sliced 16-ounce log, both are perfect for cold sandwiches, salads, as well as for the classic margherita pizza and antipasti platters.
And for all those tasty baked pasta dishes, pizzas, and casseroles, Galbani block mozzarella is your must-have ingredient. Galbani block mozzarella has a lower moisture level than the fresh cheese, allowing for easier slicing and shredding making it perfect for a variety of hot dishes.
So when you are cooking, reach for Galbani block mozzarella. You’ll enjoy that melty, stretchy cheese that just can’t be beat. And when you need the soft, delicate cheese that’s perfect for snacking, fresh salads and your favorite antipasto platter, reach for Galbani fresh mozzarella!
If you need some inspiration on how to incorporate any of those delicious Galbani varieties into your culinary creations, be sure to check out Galbanicheese.com/recipes.
And don’t forget, there’s still time to enter my giveaway! FIVE readers will win a Publix Gift Card valued at $50, and all you have to do is head over here for all the details. Best of luck to everyone who enters!
This recipe looks delicious! I do have one question, though. Do you put the tomatoes in whole? Or are they sliced? maybe diced?
I agree with Liz……….this looks UMM!!!
I also have a question about the recipe. I only ask, because the way the recipe is described, does not appear to match the photo of the finished product (it looks like you got more than just 6 pieces where the cuts would have been???).
Can you help me and describe, where exactly the cuts go on the pastry? And how do you “twist”? (are the cuts all the way to the end of the pastry, creating sting-like ends that get twisted?)
Thank you Michelle and………
MERRY CHRISTMAS !!!
This may help….go to recipes at the top, select, scroll down to 11/21, open and watch the video, I think this is what you looking/asking for 😀 Merry Christmas 😀
Well–I always tweak recipes a bit… so I braided mine so it’s probably slightly different than the original recipe here –> https://galbanicheese.com/recipes/caprese-strudel
Also, I did chop the tomatoes. Again, not in the original… but that is what I went with. This is definitely a recipe to try! It was a HUGE hit here.