Karen’s Roast Spiced Carrot, Feta & Hazelnut Strudel

As we continue with either working on the frontlines, or working from home, cooking can provide a brief reprieve from the anxiety that is weighing so heavily on us in Ireland at present. Spending some time on a simple recipe, like this, from superstar Head Chef Karen Dalton can provide a great outlet when staying at home to stem the growth of COVID19!

The is a great little recipe, which we hope you enjoy during these times of social isolation.

Ingredients

• Frozen Puff Pastry Sheet
• 6 Whole Carrots
• 1 Tsp. Cumin
• 1Tsp. Ginger
• 1 Tsp. Honey
• 100g Crushed Roasted Hazelnuts
• 150g Crumble Feta Cheese

Method

Preparing the Ingredients

• Defrost Puff pastry sheet in the fridge overnight.
• Pre-heat oven to 160°C.
• Peel & cut carrots in half and again lengthways.
• Coat with with the spices, honey, seasoning & drizzle of oil and roast in the oven for about 20 minutes or until soft.
•  On a floured surface, flatten out your puff pastry sheet.

Construct & Bake the Strudel

• Add the the filling along the length of the pastry along one side about 2-3cm/1in from the edge as follows
  •  Layer the bottom of the pastry with feta.
  • Top with half of the hazelnuts.
  • Then top & tail the roasted carrot & add.
  •  Follow with another layer of hazelnuts.
  • Finish with the remaining feta.
  • Using the tea-towel to help you, roll the pastry up to enclose the filling.
  • Tuck the ends in and roll seam-side down onto the lined baking sheet.
  • Eggwash the outer shell.
• Place in the middle shelf of the oven and bake at 160°C for approx 30 mins. Goes very well with a veggie gravy.