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1
To make the strudel pastry: Sift the flour into a bowl and add the water, butter and oil.
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2
Knead the pastry enough make a dough.
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3
Brush the dough mixture with oil and leave to rest for 30mins.
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4
For the filling: Add 2 oz of butter and 1 tsp of olive oil to a pan with the chopped garlic.
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5
Add the roughly chopped Mushrooms to the pan and cook until browned.
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6
Remove the mushroom mixture from the heat and pour the mushrooms onto a plate, leaving the juices in the pan.
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7
Using the juices, cook out the spinach very quickly, before sieving to remove any excess liquid.
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8
Chop the Spinach and add it to the mushrooms.
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9
Using a fork, mix in the ricotta and Parmesan and Dried fruits and nuts, and season with black pepper, sea salt and pinch of nutmeg.
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10
To prepare the pastry: when the pastry is ready, roll it out to the thickness of a 1 coin on a lightly dusted surface.
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11
Carefully cut into 12 square pastry sheets.
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12
On a baking flat, individually brush each pastry sheet with butter and sprinkle over breadcrumbs.
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13
Layer three sheets on top of each other, then repeat so that you have four portions.
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14
Fill the pastry by spreading the mushroom mix over the pastry fold, in the ends, and roll up the pastry.
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15
Brush the strudel with butter.
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16
Bake it in the oven for 15mins, at 200C.
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17
Brush with butter twice during cooking.
