Broccoli Strudel
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 183.2 μg | (305 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pastry
- 200 grams Whole wheat flour
- ½ tsp salt
- 2 tsps sunflower oil
- Pastry flour (for working)
- 40 grams melted butter (for glazing)
- For the filling
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 400 grams Broccoli
- salt
- 400 grams cooked potatoes
- 200 grams Blue cheese
- freshly ground peppers
- 40 grams melted butter
- 2 Tbsps breadcrumbs
Preparation steps
For the pastry, combine the whole wheat flour with the salt, oil and 80-100 ml of warm water (approximately 1/4-1/2 cup). Bring everything together and knead into a relatively firm dough with the dough hook of a hand mixer. Knead again with your hands on a floured work surface and then leave to rest in a covered bowl for about 30 minutes.
For the filling, peel and finely chop the onion and garlic and sweat until translucent in some butter. Transfer to a bowl.
Rinse and trim the broccoli and cut up into individual florets. Blanch in salted water for 3-4 minutes and then rinse and drain well.
Preheat the oven to 200°C (approximately 400ºF).
For the pastry, roll out the dough on a lightly floured surface and then shape into a thin rectangle of about 30 x 50 cm (approximately 12 x 20 inches) on a floured tea towel, with the back of your hand.
Brush the pastry with melted butter and shower the bottom third of the wide side with the breadcrumbs. Distribute the filling on top, leaving a 2-3 cm wide edge free (approximately 1 inch).
Remove from oven and serve cut into pieces.