1 cup of chopped green scallions
3/4 cup of white bread crumbs
1/4 cup of grated Parmesan cheese
2 tablespoons of butter
350g of ricotta cheese
2 large eggs, lightly beaten
1 package of frozen puff pastry, thawed
1/2 pound of broccoli (300g)
salt and black pepper to taste
1 cup of chopped green scallions
3/4 cup of white bread crumbs
1/4 cup of grated Parmesan cheese
2 tablespoons of butter
350g of ricotta cheese
2 large eggs, lightly beaten
1 package of frozen puff pastry, thawed
1/2 pound of broccoli (300g)
salt and black pepper to taste
Cook the broccoli using its florets, leaves, and tender stems until it's soft and still slightly crunchy
Squeeze out any excess water from the cooked broccoli and chop it finely
In a pan, melt the butter and sauté the chopped scallions for 2 minutes
Add the broccoli to the pan and cook for 10 minutes, stirring frequently
Remove from heat, then stir in the ricotta cheese, one egg, Parmesan cheese, and half cup of bread crumbs
Season with salt and black pepper to taste
Roll out the puff pastry on a floured surface to form a rectangular shape (45 x 35 cm)
Distribute the filling evenly over the pastry, leaving a small border around the edges
Fold the edges inward and roll up the strudel tightly
Bake in a preheated oven at high temperature until golden brown
Place the strudel on a baking sheet lined with parchment paper
Brush with egg wash and decorate with any remaining puff pastry if desired
Bake for 50 minutes or until golden brown.
