Carrot Strudel
Ingredients
- 2 ounces
dried Fig
- 2 ⅕ pounds
slim Carrot
- 4 ounces
- 1
Red Chile pepper
- 2
- 4 tablespoons
- 2
- 1 stalk
Cinnamon (About 7 cm long)
- 1 teaspoon
- 1 pinch
- 2 sheets
Phyllo dough (Frozen, about 40x40 cm)
- Pastry flour (to edit)
- 2 tablespoons
Breadcrumbs (preferably whole grain)
- 2 tablespoons
- 4 ounces
- 3 tablespoons
aerated Mineral water
Kitchen utensils
Preparation steps

Cut figs into small pieces and cover in warm water to soak.

Wash the carrots, peel and quarter them lengthwise. Peel the onions and cut into thin strips.

Wash chile pepper. Split in half, remove the seeds, wash and finely chop. Halve and juice oranges to make 150 ml (approximately 5 oz) of juice.

Heat 2 tablespoons of olive oil in a pan, sauté onions until are translucent. Add allspice, cinnamon, coriander seeds and chili and sauté for an additional minute.

Add carrots and orange juice, sauté for 1 minute.

Drain the figs and add the saffron. Cover and cook for 12-15 minutes over medium heat. Season with salt and pepper. Pour away excess liquid and remove from pot, allow mixture to cool completely.

Lay a sheet of strudel or phyllo dough on a towel and sprinkle with flour, brush with 1 tablespoon oil.

Apply remaining oil to pastry sheet, sprinkle the breadcrumbs on the lower third.

Lay cooled carrots lengthwise over the crumbs.

Fold in the widest edges. Use towel to fold, roll and seal the strudel.

Place strudel on non-stick parchment paper, use brush to coat with milk.

Bake in preheated oven at 200 ° C (approximately 400 ° F) for 30 minutes on middle rack. Blend yogurt with mineral water, season with salt and pepper. Cut strudel into individual-sized pieces, serve with yogurt sauce.
Health information
(Percentage of daily recommendation)
Calorie | 417 kcal | (20 %) | ||
Protein | 10 g | (10 %) | ||
Fat | 13 g | (11 %) | ||
Carbohydrates | 60 g | (40 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 11 g | (37 %) |
Vitamin A | 3.4 mg | (425 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 2.9 mg | (24 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 2.7 mg | (23 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 33 μg | (11 %) | ||
Pantothenic acid | 0.9 mg | (15 %) | ||
Biotin | 15.5 μg | (34 %) | ||
Vitamin B₁₂ | 0.2 μg | (7 %) | ||
Vitamin C | 27 mg | (28 %) | ||
Potassium | 641 mg | (16 %) | ||
Calcium | 213 mg | (21 %) | ||
Magnesium | 56 mg | (19 %) | ||
Iron | 5.6 mg | (37 %) | ||
Iodine | 44 μg | (22 %) | ||
Zinc | 1.8 mg | (23 %) | ||
Saturated fatty acids | 1.7 g | |||
Uric acid | 66 mg | |||
Cholesterol | 1 mg |
