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Strudel of brioche bread with broccoli

A rolled and filled savory pie

by Ada Parisi
5 min read
Strudel di pan brioche ai broccoletti

Strudel of brioche bread with broccoli: Today's recipe is a kind of rolled and stuffed savory pie, yummy and simple. This strudel is delicious, soft and fluffy and one slice won't be enough for you, I guarantee. Strudels and strudels in general QUICHES They are dinner-saving recipes, real Jolly in the kitchen. Among other things, They are also versatile, because you can prepare them with any seasonal vegetables and leftover cheeses or cured meats you have in the fridge. And you can serve them both as an appetizer and as a main course.

I don't know about you, but I love the pies. This makes ' family’ and ' winter ': the base is a soft dough brioche, stuffed with Sicilian broccoli sautéed in a pan, with Swiss cheese and bacon. To give a crunchy note to the broccoli brioche strudel, I covered it with pieces of macadamia nut. And it's nice to serve it so, some’ rustic, directly into the Pan where you raise a sweet scent inviting…How about?

If you want inspiration for other savoury strudels, simple and tasty, you can take a look at the SAVORY STRUDEL WITH CABBAGE AND POTATOES, to the one with BROCCOLI, COD’ AND DRIED TOMATOES or strudel LEEKS AND RICOTTA IN PHYLLO PASTRY.

Strudel di pan brioche ai broccoletti


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


  • for the sweet-savory brioche dough

500 grams of flour 00

250 milliliters of whole milk at room temperature

30 grams of milk powder

12,5 grams of yeast

40 grams of caster sugar

10 grams of salt

100 grams of egg yolks

100 grams soft butter

  • for the filling

1,5 pounds of Sicilian broccoli (those with flower and leaves, to be clear) or turnip greens

12 slices of bacon sliced ​​very thin (Optional, you can not make a great vegetarian dish)

120 grams of Swiss cheese, diced

60 grams of grated pecorino cheese Dop

salt and pepper

a clove of garlic

half a chilli pepper

6 Tablespoons extra virgin olive oil

  • and still

an egg yolk

3 tablespoons of cream or whole milk

a handful of macadamia nuts (or dried fruit you prefer)


Strudel of brioche bread with broccoliFor the brioche dough put in the planetary (or in a food processor) the flour, the milk powder and salt. Dissolve yeast and sugar in milk at room temperature and pour all the flour. Operate the mixer and knead at low speed, slowly adding the egg yolks.

Work for 5 minutes and then add, little by little, the softened butter: continue to knead the dough until it becomes smooth and elastic. It took us 20 minutes my planetary mixer at low speed. Make the dough, by covering it with plastic wrap, for 15 minutes.

Meanwhile, Clean the broccoli, wash and boil them for 10 minutes in salted water. Then drain them well and make them into small pieces. Put them in a pan with oil, poached chilli and garlic and sauté them, season with salt and pepper all, until they are soft and browned. Put them in a bowl and add the diced Swiss cheese.

In the same Pan, well heated, and no other fat, Brown the slices of bacon over high heat, until they become crunchy.

Flour a sheet of parchment paper spread out on the work surface and roll out the dough, using a rolling pin, in a more or less rectangular shape of approximately 35 centimeters by 25, distribuitevi the center broccoli with gruyere, cover with the bacon, then sprinkle all with cheese.

Rolled up the side flaps in the center and try to seal them well, also at the two ends, with 'pinches', Then, with the help of parchment paper, make sure that the 'closure' of the strudel rests on the baking sheet and does not stay at the top. Leave the strudel to rise for an hour in the pan, covered with a linen cloth or cotton.

Preheat oven to 190 degrees ventilated. Brush the strudel with beaten egg yolk with the cream and cover with the chopped macadamia nuts coarsely. Bake for 15 minutes or until it is golden. Make cool and serve.


MATCHING: Let's choose a Dolcetto di Dogliani Superiore Docg with this tasty recipe. A red wine from Piedmont, produced by Dolcetto di Dogliani Winery, winey aroma reminiscent of red fruit and round taste, pleasant with a slightly bitter aftertaste.

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Maria Teresa 12 December 2013 - 10:12

hello I would like to try it but instead of milk powder What can I use.

Sicilians creative in the kitchen 12 December 2013 - 12:11

Do not put, does nothing. Is’ just to give a little’ thick in more dough but the amount is minimal. Let me know how you are! ADA

Enrica December 11, 2013 - 23:49

Ada this dough base Montersino adore and often prepare with broccoli and sausage, Let Your stra I like and I came gorgeous, you copy the idea of ​​nuts…super as always!

Sicilians creative in the kitchen 12 December 2013 - 12:11

To tell me about it! I adore brioche pastries but this dough, I compared to others that I used before, It is another story. A hug, ADA


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