Radicchio strudel

Time 1 hour
Yields Serves 6
Radicchio strudel

Trim the ends of the radicchio and cut in half lengthwise, then cut the pieces into quarters. Finely shred each piece.


Heat the oil in a large skillet. Add the garlic and cook 1 minute. Add the radicchio and cook, stirring frequently, until wilted, 4 minutes. Sprinkle the salt over top and stir well. Set aside to cool.


Roll the puff pastry out on a lightly floured surface into a rectangle about 14 by 12 inches. Lay the radicchio in a stripe down the center. Dot the top of the radicchio with the cheese. Fold both sides of the pastry over the center and brush the underside edge with the egg wash; press to seal. Brush the rest of the egg wash over the surface of the strudel. Place the strudel on a baking sheet and refrigerate 10 to 15 minutes.


Meanwhile, heat the oven to 400 degrees.


Bake until golden brown, 20 to 25 minutes. Cut crosswise into 12 pieces and serve.

Katia Gomiero’s specialty is pastries. Although this certainly isn’t sweet, it’s a great appetizer.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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