Bacon and Brie Strudels

cook 20 mins
  • 6 sheets of filo pastry, about 30 x 40 cm (12 x 16 inches)
  • 100 g (3 1/2 oz) unsalted butter, melted
  • 150 g (5 oz) firm brie, thinly sliced
  • 75 g (3 oz) shop-bought cooked smoked bacon, roughly chopped
  • 150 g (5 oz) cherry tomatoes, quartered
  • 3 tablespoons toasted pine nuts
  • chutney
  • Little Gem lettuce
  • Line a baking sheet with nonstick baking paper. Lay the filo sheets on a clean surface, then cut in half widthways and brush each sheet with melted butter. Place in 4 stacks of 3 sheets with the long edges facing you.
  • Divide the brie, bacon, cherry tomatoes and pine nuts between the stacks, placing on the bottom half of each, then roll up the strudels away from you, tucking in the sides when you have rolled two-thirds of the pastry.
  • Place the strudels on the prepared baking sheet, brush with the remaining butter and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 10–12 minutes until crisp and golden. Serve hot with chutney and Little Gem lettuce.
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