Strudel with chanterelles by Georg Fuchs

11 September 2006
Strudel with chanterelles by Georg Fuchs


(serves 10-12 as a starter)

1 stretched sheet of strüdel dough
100g clarified butter
30g finely diced shallots
Salt and white pepper
300g coarsely chopped chanterelles
300g herb-flavoured chicken farce


Preheat oven to 220ºC.

Sweat the shallots in 50g butter. Add the chanterelles and sauté lightly. Season and cool. Combine with the chicken farce. Spread the mixture over one-third of the stretched pastry. Roll up. Brush with the rest of the clarified butter. Bake for about 20 minutes until it is crisp and golden.

For the strüdel dough


200g plain flour
Pinch of salt
1tbs oil
1 egg
About 60ml water
Oil for brushing


Put the flour on a work surface or in the bowl of a mixer with dough hook attached. Work in the salt, oil and egg. Add water and knead to a smooth, supple dough. Brush with oil and rest.

Georg Fuchs

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