Despite how impressive it looks, the technique behind it is surprisingly simple. There’s no complicated folding or fiddling—just strips of dough laid over one another in a woven pattern. The actual “braiding” takes only a few minutes. If you use pre-made puff pastry (or have it ready in advance), the whole dish comes together in about half an hour.
The idea and technique come from a baking collection by Oma Maitse, which is full of clever, approachable recipes. This strudel was made for Father’s Day in our family and turned out to be a properly hearty, savory bake—just the way it was requested. Even the little ones approved.
Pizza Strudel
Ingredients
Preparation
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Place the puff pastry sheets on top of each other, aligning the edges with about a 1 cm overlap. Brush a little beaten egg between the layers to help them stick, then gently roll the dough slightly larger and longer to seal the seam properly.
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Chop the bacon into small pieces and fry until crispy. Slice the cherry tomatoes into wedges, then add them to the pan along with the tomato purée and herbs. Let the mixture simmer gently for about 5 minutes under a lid.
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Spread the filling down the center of the rolled-out pastry, making sure the seam runs directly underneath it. Leave about 5 cm of pastry uncovered on both sides. Sprinkle grated cheese over the filling.
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Cut the exposed pastry on both sides into even strips, making sure each strip is still attached at one end. Fold the strips alternately over the filling, crossing them over each other to form a braided pattern that encloses the filling completely.
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Brush the top with beaten egg and bake at 180°C for about 25 minutes, until golden and crisp.
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Serve warm for the best flavor—simple, hearty, and visually impressive.
strudel, cheese, bacon, pizza, pie
