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Eye Cheese - Swiss Style

Chicken, Mushroom and Havarti Strudel

Ingredients (makes 2 strudels)

  • 200g South Cape Havarti, Edam or Gouda, grated
  • 1 tablespoon olive oil
  • 150g mushrooms, sliced
  • 4 spring onions, chopped
  • 750g skinless chicken fillets
  • 1 cup milk
  • 1 tablespoon French mustard
  • salt and pepper, to taste
  • 12 sheets filo pastry
  • 100g butter, melted
  • sesame seeds, for sprinkling


Heat olive oil in a frypan and fry mushrooms until softened. Add spring onions and fry until just softened. Transfer to a bowl to cool. Add chicken and milk to pan and simmer for 10-15 minutes until just cooked. Drain and allow to cool. Chop chicken and combine with sautéed mushrooms, South Cape Havarti and mustard and season to taste. Brush six sheets of filo with butter, laying them on top of each other as you go. Place half the filling down the centre and fold in the sides to enclose the filling, forming a strudel. Place on a baking tray, brush with butter and sprinkle with sesame seeds. Repeat with remaining ingredients to form a second strudel. Bake at 200°C for 15-20 minutes until puffed and golden.

Chicken, Mushroom and Havarti Strudel

Preparation time:
20 minutes

Cooking time:
30 minutes


Products used:
South Cape Havarti, Edam or Gouda

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