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Chicken and Herb Strudel

Contributed by: NAPSA

Leftover Thanksgiving chicken or turkey? Try this Chicken and Herb Strudel recipe.


  • Chicken Filling:

    • 1 1/2 cups (375 ml) thick bechamel sauce
    • 1/2 tsp (2 ml) pepper
    • 1 1/2 tsp. (7 ml) salt
    • 3/4 tsp. (4 ml) dried thyme
    • 6 tbsp. (100 ml) cooked drained mushrooms, chopped
    • 1 2/3 cups (425 ml) cooked diced chicken
    • 5 tsp. (25 ml) finely chopped fresh parsley
    • Combine all ingredients in a bowl. Set aside.

  • Quick Puff Pastry:

    • 1 1/3 cup (325 ml) Five Roses All Purpose Never Bleached Flour
    • 1/4 tsp. (1 ml) salt
    • 1/2 cup (125 ml) butter
    • 6-8 tbsp. ice cold water


In a bowl, sift flour and salt. Cut butter into small cubes and add to flour mixture. Add water a little at a time, mixing with a knife to moisten flour evenly.

Gather all ingredients together with your hands to form a ball. Divide pastry in half. Wrap dough in plastic wrap and refrigerate 10 minutes.

Roll out half on a floured surface into a 30 x 35 cm (12 x 15 in.) rectangle. Roll out to less than 3 mm (1/8 in.) thickness. Fold the dough into three and roll out again; repeat 4 to 5 times. Cut a 7-cm (3 in.) wide strip and reserve to decorate.

Cut remaining dough into 3 parallel rectangles, and cut each of these into 2. Spoon 125 ml (1/2 cup) chicken mixture onto 3 of the rectangles. Cover each piece with the remaining 3 rectangles. Seal edges and brush tops with beaten egg. Poke a small hole in the middle to let steam escape.

Repeat procedure with the other half of the dough and decorate strudels with mini strips of pastry.

Bake at 200 C (400 F) for 20 to 25 minutes.

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