Sunday, June 9, 2024

Recipe: Corn and Bacon Strudel


This is an all around pleaser that can be eaten for dinner, brunch or even at afternoon tea. It disappears quickly and with good reason.


  • 350g (3/4 lb) of thick cut bacon
  • 1 large brown onion
  • 1 cup corn
  • 2/3 of a cup of cheese 
  • 2 sheets of puff pastry 
  • 1-2 eggs for glazing
  • (Optional) Seeds or Everything Bagel seasoning to top 


  • Prepare the filling by frying the bacon and onion together until the onion is sweated. 
  • For a vegetarian alternative substitute the bacon for your favourite vegetable like butternut, pumpkin or peppers. You may need additional frying oil when omitting the bacon
  • Then add the corn and fry, turn the filling off the heat and set asside
  • Dice whatever cheese you have in the fridge. Smoked cheese, Gouda, cheddar and Harvarti all work well. 
  • Let the filling cool before adding the cheese and set asside
  • Roll out a sheet of puff pastry and then place half the filling in the middle of the sheet

  • Cut the sides of the pastry into strips and then braid while brushing with beaten egg, make sure to brush between the braiding strips

  • Once finished sprinkle with toasted sesame seeds, salt or everything bagel seasoning

  • It is easiest to bake by cutting the strudel in half and then transferring to a baking sheet, be sure to use silicon mats or baking paper to ensure it does not stick

  • Bake at 180C (350F) for 25 mins or until golden brown

  • Repeat the process with the second sheet of pastry and the other half of the filling.
  • Let cool and cut into strips or serve warm with a fresh salad