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Chicken Strudel

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Cookinero 28 Dec 2025
00
Chicken Strudel

Strudel appeared in Austria-Hungary in the 17th century and was originally a roll with milk filling. Today's recipe for chicken strudel is slightly different from the traditional version - the roll does not act as a casing for the meat, but is an additional side dish. It is better to take meat from the legs or wings of the chicken, then the dish will be juicy and not too dry.

How to cook Chicken Strudel

Step 1

Chicken Strudel

Knead the dough. Beat the egg and add to the milk with yeast, sift the flour there. Knead the dough, form a ball out of it, cover with a towel and let it stand for 30 minutes in a warm place.

Step 2

Chicken Strudel

Prepare the filling. Fry the onion in half the vegetable oil until golden brown, about 5-7 minutes, add the garlic and carrots, fry for another 10-15 minutes until done and remove from heat. Fry the meat in the remaining vegetable oil for 10 minutes, then add the potatoes, fried vegetables, salt and pepper. Pour in water and simmer for 20 minutes.

Step 3

Chicken Strudel

Make a roll. To do this, roll the dough into a thin rectangular sheet, grease it with butter and roll it into a spiral. Cut the resulting sausage.

Step 4

Chicken Strudel

Make the chicken strudel. Place the rolls on top of the potatoes and cook for another 20-30 minutes.

Chicken Strudel - FAQ About Ingredients, Baking Time and Storage

Yes! You can use unsweetened almond milk, oat milk, or soy milk as a 1:1 replacement for regular milk in the dough.
Replace the chicken with diced mushrooms, lentils, or plant-based chicken alternatives. Use vegetable broth instead of water for simmering to boost flavor.
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum for best results. The dough may be slightly more fragile, so handle gently when rolling.
Freeze after assembling but before baking: Wrap tightly in plastic and foil, then bake from frozen (add 10-15 mins). Cooked strudel freezes well for up to 3 months; reheat covered in a 350°F oven.
Store cooled leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F for best texture (microwaving may soften the crust).
Avoid over-kneading, and let the dough rest fully to relax the gluten. Roll it thinly but gently—using a lightly floured surface prevents sticking without adding excess flour.
Pair with a crisp green salad, roasted Brussels sprouts, or garlic sautéed greens. A dollop of sour cream or yogurt herb dip complements the flavors beautifully.
Yes, but the texture will differ. Use 2 tsp baking powder + 1 tsp baking soda per 3 cups flour. Skip the 30-minute rise—roll and fill immediately after mixing.
Omit potatoes and add cauliflower florets or radishes to the filling. For the dough, use a low-carb wrap or lavash instead of traditional dough.
Absolutely! Divide the dough into 6-8 portions, roll each into smaller rectangles, and reduce baking time by 5-10 minutes when making mini strudels.

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