Chicken Mushroom Strudel

Recipe View Prepare the Chicken: Remove the meat from the roasted chicken, tearing it into bite-sized pieces with your hands. Set aside. (5 minutes)

Recipe View Sauté the Mushrooms and Onions: Melt butter in a large, nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Stir and cook until mushrooms are browned and have released their moisture, about 5 minutes. Add onions and 1/2 teaspoon of salt; cook until onions are softened and translucent, about 5 minutes. Season with remaining salt, pepper, cumin, smoked paprika, and cayenne pepper (if using). Stir and cook for about 30 seconds until fragrant. (11 minutes)

Recipe View Create the Filling: Pour in heavy cream and cook, stirring occasionally, until thickened, golden, and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add shredded chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Transfer mixture to a bowl. Add lemon zest and lemon juice. Fold in Gruyere cheese until well combined. Cover and refrigerate until filling is chilled, at least 30 minutes. (42 minutes)

Recipe View Prepare the Puff Pastry: On a lightly floured surface, lay out one sheet of thawed puff pastry onto a sheet of parchment paper. Roll out to a 12 x 15 inch rectangle. Lightly dust the surface with flour and place another sheet of parchment paper on top. Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes until firmed up. Repeat with the second sheet of puff pastry. (20 minutes)

Recipe View Preheat the Oven: Preheat oven to 450 degrees F (220 degrees C). (10 minutes)

Recipe View Shape the Strudel: Move one sheet of chilled dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel). Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer parchment paper with dough onto a baking sheet. (20 minutes)

Recipe View Assemble and Bake: Add 1/2 of the chilled chicken mushroom filling to the middle section of the prepared puff pastry. Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off any excess dough. Brush the top of the pastry with a beaten egg. Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Repeat the process with the second sheet of puff pastry. (75 minutes)

Recipe View Rest and Serve: Let the baked strudel sit for 5 to 10 minutes before slicing and serving. (10 minutes)