Chicken Mushroom Strudel

This is an elegant, yet relatively simple recipe made with a rotisserie chicken, mushrooms, and puff pastry from “Chef John” Mitzewich. It makes 2 strudels. If you only wish to make one strudel, you can freeze the chicken/mushroom filling and make the second strudel another time. (You will need another egg for the egg wash.) We ended up with extra filling that we mixed with pasta and had yet another fine meal. – John (12-15-24)

10-6-25 update: The spices seemed underpowered, so I increased the portions of black pepper, cumin, and smoked paprika from 1/4 teaspoon to 1/2 teaspoon each, and the cayenne pepper from a pinch to 1/8 teaspoon.

NOTE: This recipe is ideal to prepare in the morning and bake for dinner, allowing you time to enjoy your guests.

It’s helpful to watch Chef John’s video:
Video: https://www.youtube.com/watch?v=9wdJlIgz4Kc

Prep Time: 30 mins
Chill Time: 30 mins
Bake Time: 35 mins
Total Time: 1 hr 35 mins
Servings: 10
Yield: 2 strudels (4 servings per strudel)

Special Equipment: Parchment paper, rolling pin, half size sheet pan, zester, digital thermometer

Ingredients

• 1 roasted chicken (We use Whole Foods rotisserie chicken)
• 2 tablespoons butter
• 1-1/2 pounds fresh mushrooms, thickly sliced
• 2-1/2 teaspoons regular salt, divided (see instructions), or to taste
• 1 cup diced yellow onion
• Heaping 1/2 teaspoon freshly ground black pepper, rounded
• Heaping 1/2 teaspoon teaspoon ground cumin, rounded
• Heaping 1/2 teaspoon smoked paprika, rounded
• 1/8 teaspoon cayenne pepper
• 1 cup heavy cream -OR- 1 cup half and half
• ¼ cup chopped fresh tarragon
• 1 lemon, zested and juiced
• ½ cup grated Gruyere or Gouda cheese
• 2 (14 ounce) packages frozen puff pastry, thawed (preferably Dufour Puff Pastry Classic)
• 1 large egg for egg wash

Directions

Remove meat from roasted chicken by tearing it into bite-size pieces with your hands. Measure out and prepare all the ingredients and set aside for use.

Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Stirring often, cook until mushrooms are browned, about 5 minutes. Add onions and 1/2 teaspoon of salt and cook until onions are softened; about 5 minutes. A lot of liquid with appear from the mushrooms initially, but keep cooking and stirring until it has evaporated. Season with the remaining 1-1/2 teaspoons of salt, black pepper, cumin, smoked paprika, and cayenne. Continue to cook, stirring, for about 30 seconds.

Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Place mixture into a bowl. Add lemon zest and lemon juice. Fold in Gruyere cheese and mix until well combined. Cover and refrigerate until filling is chilled, at least 30 minutes.

Lightly and evenly flour a piece of parchment paper on the counter. Carefully unfold the puff pastry and remove/discard the paper. Lightly and evenly flour the puff pastry and cover with another a piece of parchment paper. Using a rolling pin, flatten the puff pastry out to a 12 x 15 inches rectangle shape. Remove and discard the top piece of parchment paper.

Using a pizza wheel, trim the edges and discard the trimmings. Transfer with the parchment paper (with the pastry) onto a baking sheet and freeze for about 10 minutes so it is firm.

After removing the pastry from the freezer (with parchment paper), place it on the counter work surface. Using the tip of the back of a knife, lightly score the pastry into 3 strips lengthwise. (I use a tape measure.) Do not cut through. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom. (The water helps the pastry to stick to itself).

Place a tape measure or ruler near one of the long edges of the pastry. Starting at the bottom center of the short edge of the pastry, make parallel 1 inch diagonal cuts all the way down one side, following the angle of the top. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer parchment paper with the dough onto a baking sheet. I also cut away excess edges of parchment paper.

Add chicken/mushroom filling to the middle section. Fold the top and bottom of the middle section pastry over the top and bottom of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough. Brush the top of the pastry with a beaten egg.

At this point, you can place the strudel into the refrigerator, uncovered, until it time to bake it. Remove from the refrigerator 30 minutes before you plan to bake it. Preheat the oven to 425 degrees F (218 degrees C). Place the sheet pan in the center of the preheated oven and bake until golden brown and crisp, 30 to 40 minutes. Remove from oven once internal temperature of the strudel is 150-170 degrees F. Let sit for 5 to 10 minutes, then slice and serve on warm plates with a green vegetable.

Nutrition Facts

Dough, cut and ready to be folded (starting at the right end).

Above, egg washed pastry

Full recipe yields two strudels. These were photographed before the egg wash was applied.