Hearty Ham Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 496 mg | (12 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 Tbsp sunflower oil
- ½ tsp Wine vinegar
- 1 pinch salt
- vegetable oil (for brushing)
- For the filling
- 100 grams smoked Bacon
- 100 grams cooked ham
- 2 onions
- 2 Red Bell pepper
- 1 Tbsp butter
- 2 eggs
- 150 grams Crème fraiche
- 400 grams uncooked Sauerkraut
- salt
- freshly ground peppers
- ground Caraway
- 2 Tbsps breadcrumbs
- 2 Tbsps melted butter (for brushing)
Preparation steps
Preheat the oven to 180°C (approximately 350°F.)
For the dough: Knead flour, oil, vinegar, salt and about 75 ml (approximately 1/3 cup) warm water into smooth dough. Brush lightly with oil, cover and let stand for at least 1 hour.
For the filling: Dice bacon and ham. Peel onion and dice finely. Rinse, halve and dice peppers. Briefly sweat peppers, bacon and onion in hot butter then remove from heat. Mix peppers, bacon and onion in bowl with ham, crème fraîche and eggs. Squeeze out sauerkraut, chop coarsely, then add to egg mixture and season with salt, pepper and cumin.
Roll out dough into rectangle on floured kitchen towel and use back of hand to thinly spread dough across towel. Cut off thicker dough edges and sprinkle dough with breadcrumbs. Spread filling over dough, leaving about 2 cm (approximately 3/4 inch) wide margins. Fold margins over and use kitchen towel to roll strudel. Place strudel seam side down on baking sheet lined with baking paper and brush with butter. Bake in oven about 45 minutes until golden brown.
