Creamy Kale & Walnut Strudel

Creamy Kale & Walnut Filling:

3 tbsp unsalted butter

3 shallots, minced

4 cloves garlic, minced

2 bunches kale, stemmed and torn into bite size pieces

1 tsp kosher salt

1/2 tsp freshly ground black pepper

6 ounces cream cheese, at room temperature

1/2 c (sour cream

1 1/3 c Snack Primal Walnuts, toasted

1/2 c finely grated Parmesan cheese

1/4 c minced chives

Make the filling: In a large sauté pan, melt the butter over medium heat. Add the shallots and sauté until tender, 3 to 4 minutes. Add the garlic and saute until fragrant, 1 minute more.

Add the kale a few handfuls at a time, sauteing until it wilts a bit before adding more. Once it’s all added, continue to sauté until all the kale is fully wilted, 6 to 8 minutes. Season with salt and pepper.

Transfer the mixture to a food processor, add the cream cheese, sour cream, walnuts, parmesan, and chives, and puree until a fairly smooth mixture forms.

Prepare the breadcrumbs for the strudel: in a medium saute pan, melt 2 tablespoons (28 grams) butter over medium heat. Add the breadcrumbs, garlic powder, and black pepper and toast, stirring constantly, until the breadcrumbs are golden brown and fragrant, 2 to 3 minutes.

Assemble the strudel: Line a tabletop with a tablecloth—oilcloth or linen work especially well. A folding card table, kitchen table, island, or any surface you can walk all the way around work especially well (and make stretching easier).

Remove the strudel dough from the refrigerator. Lightly oil your hands. The dough should feel lightly tacky but not sticky, and it should stretch easily. Start by stretching the dough a little like a pizza, trying to keep it rectangular as you work. Once the dough is no longer easy to stretch with your hands, lay it down on the covered table.

Use the back of your hands (closed fists if you have longer nails) to stretch the dough. Put your hands under the dough at one corner, and gently work your fists outwards, working toward the edge of the table. Continue to do this, bit by bit, working around the dough to slowly stretch it out. The goal is to get it so thin you can see through it (if your tablecloth has a pattern, like stripes or dots,this can be a good guideline). Don’t be alarmed if the dough tears (you’ll be rolling it up, and the tears will be hidden inside ultimately! The dough is very strong, so you should be able to stretch it without major tearing.

Once the dough is stretched to the edge of the table, use your fingers to pull gently around the edges to make sure they aren’t too thick.

Drizzle the dough with about ¾ of the melted butter (brushing it on may tear the dough, so be gentle if you attempt). Sprinkle the surface with the toasted breadcrumbs. Dollop the filling all over the surface. Gently spread the filling to create a fairly even layer (it doesn’t need to be perfect).

Working with one of the shorter sides, gently grab the dough and roll it up into a tight spiral. Use the tablecloth to help you—the less you handle the dough, the less likely you are to rip it as you work.

Use scissors to cut any excess dough away from the ends of the strudel. Lift up the rolled strudel and place it diagonally on a baking sheet, seam side down, If it’s too long to fit, you can form it into an S or horseshoe shape instead.

Preheat the oven to 400°F/200°C with the oven rack in the center. Brush the exterior of the strudel with melted butter and sprinkle with Parmesan.

Bake until the exterior of the strudel is deeply golden brown, 30 to 34 minutes. Rotate the pan halfway through bake time to help with more even browning. Remove from the oven and cool at least 15 minutes before slicing and serving.

PREP TIME 45 minutes

COOK TIME 1 hour 15 minutes

MAKES 1 large strudel, about 15 slices