Mini strudel with leek, speck, and Gruyère

Name: Mini strudel with leek, speck, and Gruyère
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Puff pastry (1 roll) 8.1 oz; Gruyere cheese 3.5 oz; Leeks 6 oz; Butter 3 ½ tbsp; Speck 3.5 oz; Black pepper to taste; Fine salt to taste; Egg yolks 1; Fresh liquid cream 1 spoonful

it de fr es br

628

Calories per serving

Energy Kcal 628
Carbohydrates g 29.2
of which sugars g 3.4
Protein g 19.7
Fats g 48.1
of which saturated fat g 21.73
Fiber g 2.4
Cholesterol mg 152
Sodium mg 1132

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

PRESENTATION

Mini strudel is super popular in Northern Italy. Really, it’s everywhere in Trentino-Alto Adige and Lombardia. You know, this ricetta strudel salato combines classic Alpine flavors—tender leek, savory speck, and melty Gruyère cheese—wrapped in flaky pasta sfoglia. And you know what? It just works. Seriously good stuff. These little packets are crispy outside, super moist and cheesy inside. People there really love speck and Gruyère. No question.

The leeks, sautéed with speck before mixing with cheese, give this dish a sweet, smoky bite. It’s the kind of food you’d find at mountain tables—a cozy, golden treat. In Trentino, they sometimes add a crisscross grid of dough on top—really makes it pop! Helps the mini strudel get that golden look, thanks to a quick egg and cream brush. Perfect, right?

And listen, if you need a ricetta veloce for a party, these bites are it. An antipasto sfizioso that feels special. Pretty simple. They're like Alpine finger food—perfect size for grabbing, and when you bite, that crispy pastry reveals a gooey, cheesy filling. Which is great. Plus, using formaggio svizzero like Gruyère gives a nice twist, with that nutty flavor that’s loved in the region.

So here's the thing: whether you're in Italy or not, these strudel bites bring a taste of the north. And they're so easy, you might find yourself making them all the time. Can't go wrong with that. Serve with a light salad or just enjoy them solo. For real, it’s a treat that's simple yet satisfying. You'll find them getting devoured fast—really, really fast! It's that good, trust me.

INGREDIENTS

628

Calories per serving

Ingredients for 4 mini strudels: Puff pastry 8.1 oz (230 g) - (1 roll); Gruyere cheese 3.5 oz (100 g); Leeks 6 oz (170 g); Butter 3 ½ tbsp (50 g); Speck 3.5 oz (100 g); Black pepper to taste; Fine salt to taste

for brushing: Egg yolks 1; Fresh liquid cream 1 spoonful

Preparation

How to prepare Mini strudel with leek, speck, and Gruyère

To prepare the mini strudels with leek, speck, and Gruyère, start with the filling: clean, wash, and dry the leeks, then finely chop them up to the tender part 1, and let them soften in a pan over low heat with the butter 2. Cut the speck into julienne strips 3 and,

when the leeks are golden, add it to the pan 4, season with salt and pepper, and cook everything for 5 minutes. Meanwhile, grate the Gruyère into flakes 5 and set it aside, take the puff pastry roll, and roll it out with a rolling pin 6

and cut it to obtain a rectangular shape, keeping the leftover edges aside 7. Cut 4 rectangles measuring about 8x6 inches 8 and place a tablespoon of filling in the center 9

and a handful of grated Gruyère 10. First, fold the short sides inward and then the long sides, sealing all the edges with some water, then fold the pastry over itself 11 (this way, you will prevent the filling from leaking out during cooking). With the leftover pastry, decorate the surface of the mini strudels: make strips with a pastry cutter and arrange them to form a lattice 12.

Beat an egg yolk with a tablespoon of cream 13 and brush it over the mini strudels 14, which you will have previously placed on a baking sheet lined with parchment paper, with the decoration facing up. Bake everything in a preheated, fan-assisted oven for 25-30 minutes at 356°F 15. Serve the mini strudels with leek and speck while still hot!

Storage

You can store the mini strudels with leek, speck, and Gruyère in the refrigerator, sealed in an airtight container, for up to one day.

The mini strudels can be frozen once filled and still raw. When it's time to cook them, place them directly in the oven without defrosting, and slightly increase the oven temperature as they may be a bit watery.

Advice

Are you among those who think the filling is never enough, and, inevitably, your pantry is abundant with champignons? Gourmets! Clean and trim the mushrooms, then soften them by sautéing for a few minutes in a pan with a drizzle of extra virgin olive oil: at this point, you can add them to the leeks, speck, and Gruyère. Bet they'll ask you for the recipe?

For the translation of some texts, artificial intelligence tools may have been used.