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Butternut Strudel


  • 8 Pyotts KIPS, Spring Onion flavour
  • 15 ml olive oil
  • 15 ml butter
  • 500 ml small butternut cubes
  • salt and milled black pepper
  • sprinkling sugar
  • 250 ml small cubes of mozzarella cheese
  • 90 - 125 ml crumbled blue cheese
  • 65 ml finely chopped parsley
  • 1 roll puff pastry, thawed
  • 1 egg beaten with a spoonful of milk
  • sprinkling dried pumpkin pips (optional)
  • fresh rocket leaves

Chef's hint:

If you’ve not acquired a taste for blue cheese yet, then use feta instead.


Crush the salty biscuits coarsely and set aside until required.

Heat the olive oil and butter in a frying pan and add the butternut. Sauté until lightly browned, add a large spoonful of water and simmer until it’s just cooked but still firm and cube-shaped. Season with salt, pepper and a sprinkling of sugar then transfer to a mixing bowl. Allow to cool then add mozzarella and blue cheeses, parsley and crumbs and mix lightly.

Place the puff pastry on a floured board and spoon the butternut mixture along the length of the pastry. Roll up like a sausage roll with the filling in the middle and press the two ends closed. Place the strudel on a greased baking sheet with the seam at the bottom. Brush all over with the egg mixture then using a sharp knife, make 8 small slits on top of the strudel. Sprinkle with pumpkin pips (if using). Bake in the oven pre-heated to 190 ºC for 20 – 30 minutes or until the pastry is golden and crisp. Slice through where the slits were made and serve warm, garnished with rocket.

Serves 8