Beef cheek strudel with walnuts, apple and raisins
Total time4 h 25 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 2 h 50 min · Cooking: 1 h 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings8
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 4 h 25 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 2 h 50 min · Cooking: 1 h 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Beef cheeks 750 g
- Onion 360 g
- Carrot 200 g
- Leek 150 g
- Garlic 1 bulb 40 g
- Red wine 150 ml
- Water 600 ml
- Extra virgin olive oil 60 g
- Parsley 5 g
- Black pepper 1 g
- Salt 4 g
- Filo Pastry 16 sheets; check packet weight 320 g
- Apple peeled and cored 350 g
- Butter 50 g filling and 100 g brushing 150 g
- Walnuts shelled and toasted 150 g
- Raisins seedless 150 g
- Cinnamon 1 g
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Method
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Season the beef cheeks with salt and pepper and brown in the olive oil in a pressure cooker. Add the chopped onion, carrot and leek and the garlic bulb. Cook for 10 minutes.
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Pour in the red wine, scrape the base and add the water. Cook for 45 minutes at pressure. Release pressure as directed by the manufacturer. Remove and shred the meat; strain the liquid, pressing the vegetables, and reduce until it has some body.
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Sauté the diced apple in 50 g of butter for 8–10 minutes. Add the walnuts, raisins, cinnamon, meat and about 250 ml of the sauce. Mix and reserve the remaining sauce for serving.
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Spread the filling in a shallow container. Let the initial heat dissipate and refrigerate within 2 hours. Allow around 2 hours to chill until firm. Divide into 8 portions.
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Preheat the oven to 190°C. Melt the remaining 100 g of butter. Layer 2 sheets of filo pastry, brushing each, and wrap around a portion of filling. Repeat to make 8 parcels and brush the outside.
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Bake for about 15–20 minutes, until golden and piping hot in the centre. Serve with the hot sauce and chopped parsley.
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