Goats Cheese, Cranberry & Walnut Strudel with Clementine Braised Red Cabbage
This vegetarian goats cheese, cranberry and walnut strudel is perfect for those special occasions.
100g FAGE Total
1 tbsp olive oil
300g pack small shallots, peeled & halved
50g walnuts, chopped
30g dried cranberries
2 sprigs sage, finely chopped reserving 3 whole leaves
75ml white wine or dry sherry
3 sheets filo pastry (½ a 270g pack)
Spray olive oil
40g white breadcrumbs
1 medium egg
100g rinded goat’s cheese, cubed
For the cabbage
1 small red cabbage, finely shredded
4 clementines, 2 zested & juiced, 2 segmented
2 tbsp dark brown sugar
1 bay leaf
- Heat the oven to 200°C / 400°F / Gas Mark 6. Heat the oil in a frying pan, add the shallots and cook for 5 minutes until golden, cover with a lid and cook for a further 5 minutes. Add walnuts, cranberries, sage and wine and cook, loosely covered until the wine has evaporated. Cool for 10 minutes.
- Meanwhile, put the cabbage, zest and juice, sugar and bay leaf in a large saucepan, loosely cover and cook for 45 minutes, stirring occasionally until soft. Season well, and stir through the clementine segments.
- Lay a sheet of filo on the worktop and spray lightly with oil, repeat with 2 more layers. Scatter the breadcrumbs lengthways down the middle of the pastry, about 8 cm wide, leaving a 5cm space at both ends. Mix the egg and yoghurt then mix into the shallots with the goat’s cheese. Spoon onto the breadcrumbs, fold up the short ends to cover the filling, then fold the sides over to enclose. Transfer to a large baking sheet lined with baking paper. Spray the surface with oil and season again.
- Bake for 25-30 minutes until deep golden and crisp. Garnish with reserved sage and serve with the braised cabbage.
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