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onion strudel
5 from 1 vote

Onion strudel

This strudel has an intense and bold Mediterranean flavour, thanks also to a handful of black olives and some provolone cheese
Course Appetiser, Main
Cuisine Italian
Keyword savoury strudel
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting time 12 hours
Total Time 14 hours
Servings 4 people

Ingredients

For the strudel dough

  • 120 grams (1 cup) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 60 ml (¼ cups) warm water
  • 1 egg, slightly beaten
  • 1 tablespoon sesame seeds

For the onion filling

  • 120 ml (½ cup) extra virgin olive oil
  • 1 kg (2.2 lb) regular golden onions, about 6
  • 3 salt-packed anchovies, or 6 fillets of anchovies preserved in olive oil
  • 180 grams (½ cup) tomato purée
  • ½ tablespoon dried oregano
  • Dried chili flakes
  • 1 tablespoon pitted black olives
  • 150 grams (5 oz) provolone cheese, cubed
  • Fine sea salt

Instructions

Make the strudel dough.

  • Pour the flour on a pastry board, add the salt and the olive oil and then start kneading, gradually adding the warm water. Knead the dough until it is soft and smooth, then wrap it in plastic wrap and let it rest in the fridge until the next day.

Make the onion filling

  • If you are using salt-packed anchovies, rinse them under cold running water. Gently remove the spines, opening the anchovy and separating it into two fillets. Lay the fillets on a piece of kitchen paper to dry. If you have oil-packed anchovy fillets, just drain them before using.
  • Slice the onions finely with a mandolin and stew them on low heat with olive oil, anchovies and salt for about half an hour. Stir often to prevent them from sticking.
  • After half an hour add the tomato purée, a generous pinch of dried oregano, and the chilli pepper, and cook for 30 more minutes. They will eventually get soft, sweet and juicy. Let them cool down completely. It can even be made in advance and stored in the fridge.

The next day, make the strudel

  • Remove the dough from the fridge and, while it comes back to room temperature, preheat the oven to 175°C/350°F.
  • Roll out the strudel dough with a dusting of flour in a wide and very thin sheet of about 50x30 cm/20 by 12-in.
  • Move the dough with the help of a rolling pin onto a floured kitchen towel. Place the onion filling on half of the strudel dough, leaving a few centimetres from the edges. Add the olives and the cubed provolone. Close the edges on themselves to hold the filling inside, then wrap the strudel on itself, using the cloth.
  • Gently transfer the strudel onto a baking sheet lined with baking paper, open side down, then dust it to remove the excess flour.
  • Brush the strudel with a beaten egg and sprinkle with sesame seeds.
  • Transfer to the oven and bake the strudel for about 30 minutes, until golden. Serve it warm, while the provolone is still soft.
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