Broccoli Radish Strudel

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Broccoli Radish Strudel
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
2017
calories
Calories

Nutritional values

1 strudel contains
(Percentage of daily recommendation)
Calorie2,017 cal.(96 %)
Protein59 g(60 %)
Fat146 g(126 %)
Carbohydrates118 g(79 %)
Sugar added0 g(0 %)
Roughage27.2 g(91 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.7 μg(4 %)
Vitamin E17.2 mg(143 %)
Vitamin K1,157.6 μg(1,929 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.7 mg(155 %)
Niacin18.9 mg(158 %)
Vitamin B₆2 mg(143 %)
Folate327 μg(109 %)
Pantothenic acid9.3 mg(155 %)
Biotin22.7 μg(50 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C609 mg(641 %)
Potassium3,036 mg(76 %)
Calcium647 mg(65 %)
Magnesium227 mg(76 %)
Iron10.1 mg(67 %)
Iodine144 μg(72 %)
Zinc5.8 mg(73 %)
Saturated fatty acids55.4 g
Uric acid565 mg
Cholesterol209 mg
Complete sugar27 g

Ingredients

for
1
For the dough
100 grams Pastry flour
1 Tbsp Canola oil
1 pinch salt
Canola oil (for brushing)
Pastry flour (to work)
For the filling
600 grams Broccoli
salt
150 grams Daikon radish
40 grams Shelled pistachio
100 grams Crème fraiche
peppers
1 tsp lemon juice
100 grams grated Mozzarella
50 grams liquid butter
How healthy are the main ingredients?
BroccoliMozzarellasaltsalt

Preparation steps

1.

For the dough, knead the flour with the oil, salt and 60 ml (approximately 1/4 cup) of water into a smooth smooth dough. If necessary, add more flour or a little water. Knead the dough at least 5 minutes vigorously on the workspace. Then thinly brush with oil and cover with a hot bowl. Let rest for about 30 minutes.

2.

For the filling, rinse the broccoli, trim, divide into florets, peel the stalk and finely dice. Blanch the florets and the core in boiling salted water for about 4 minutes until al dente, drain, rinse in cold water and drain well. Peel the radish, cut into thin slices and cut into narrow strips. Coarsely chop the pistachios. Season the creme fraiche with salt, pepper and lemon juice. Mix the broccoli with mozzarella, nuts and radishes.

3.

Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Roll out the dough as thin as possible onto a floured kitchen towel. Use the back of the hand and press so that the pattern of the kitchen towel is visible through the dough. If the dough should tear, easily "patch" it with some dough from the edge. Thinly brush the dough with butter and spread the crème fraîche on the bottom half. Place the broccoli mixture on it. Roll from the bottom and turn the edges using the cloth. Place the strudel with the seam-side down on the baking sheet and brush with the remaining butter. Bake in the oven until golden brown for about 30 minutes.

4.

Serve with tomato sauce, if desired.