Easy Baked Caprese Strudel made with fresh tomatoes, mozzarella and spices, so good. Your new summer appetizer or main dish.
Here we are in an Italian Heat Wave and I’m still turning on the oven! Crazy I know, but this Caprese Strudel is so worth it. A few weeks ago when I made my Hot Caprese Pasta, I mentioned to the Italian that I loved a warm Caprese, with melty cheese.
“I should do something else with this combination” and thanks to him and I guess an Italians’ love for Puff Pastry, his idea was “Make a Strudel”. So a Strudel it is.
How to make it
In a medium frying pan add the oil, onion and garlic, cook until onion is transparent. Add the tomatoes, salt, oregano and dried basil, simmer until soft and lightly browned. Remove from the heat.
Roll the puff pastry a couple of time with a rolling pin. Spread the tomato mixture evenly down the middle, top with shredded cheese and some fresh basil leaves.
Make slits in the sides of the dough until you reach the filling. Criss cross cut slits over the mixture. Place on prepared cookie sheet. Brush the top of pastry with an egg wash.
Bake until the pastry is golden and baked. Let sit 5 minutes before cutting, top with fresh basil leaves, cut and serve. I used a store bought Puff Pastry but my fast and easy Homemade Puff Pastry would work too, if you are feeling motivated.
When is Puff Pastry baked?
The Puff Pastry is cooked when it’s golden and puffed and not wet or doughy. Be sure to check underneath the strudel, it should be browned also.
What is the best temperature for baking?
I like to bake puff pastry at 375-400. I wouldn’t go higher than that. You should get the best puff at these temperatures.
How to store
Cover the leftover strudel loosely with plastic wrap or foil. It will keep in the refrigerator for 2-3 days. It can be re-heated in a low oven before serving.
The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer safe container or bag and place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
I can’t even tell you if it’s good cold because this Caprese Strudel never had time to get cold not even room temperature. Buon Appetito!
Some more delicious Strudel Recipes you may enjoy!
Easy Baked Caprese Strudel
- 1 roll Puff Pastry (if frozen, thaw)
- 1/2 onion (chopped)
- 1-2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2-3 medium to large ripe firm tomatoes (chopped & seeded)
- 1 teaspoon oregano
- 1/4-1/2 teaspoon salt
- 1/2 teaspoon basil
- 10 fresh basil leaves
- 1/2 cup firm mozzarella shredded (more if desired) (56 grams)
- 1 beaten egg
- Pre-heat oven to 375°F (190°C), lightly grease a cookie sheet.
- In a medium frying pan on medium heat, add the oil, onion and garlic cook until onion is transparent then add the tomatoes, salt, oregano and dried basil, simmer until soft and lightly browned. Remove from heat.
- Roll puff pastry a couple of time with a rolling pin. Spread the tomato mixture evenly down the middle, top with shredded cheese and some fresh basil leaves.
- Make slits on the sides of the dough until you reach the filling (see video). Criss cross cut slits over mixture. Place on prepared cookie sheet.
- In a small bowl beat together 1 egg and 1 tablespoon of water, brush top of pastry with mixture. Bake for approximately 20 - 25 minutes (until pastry is golden and baked, carefully check under the strudel to make sure it is also golden brown). Let sit 5 minutes before cutting, top with fresh basil leaves, cut and serve. Enjoy!
Updated from June 19, 2017.