Herb and Cream Cheese Strudel
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
591
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 266 mg | (7 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 ozs Puff pastry dough (or phyllo dough)
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 2 Tbsps butter
- 1 cup mixed Fresh herbs (heaped)
- 1 ¾ cups Quark
- 2 eggs
- 2 Tbsps freshly grated Parmesan
- ½ tsp lemon zest (from an unwaxed lemon)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
2.
Roll the strudel pastry out to form a rectangle approximately 30 x 40 cm.
3.
Sweat the onion and garlic in 1 tbsp hot butter until translucent. Add the herbs and leave to wilt down. Remove from the heat and leave to cool.
4.
Mix the quark with the eggs, parmesan, lemon zest and herb mixture and season to taste with salt and ground black pepper. Spread the mixture over the strudel pastry, leaving around 2 cm free at the edge. Fold in the edges and roll up. Place on the baking tray with the seam at the bottom and brush with the remaining, melted butter. Bake in the oven for around 40 minutes until golden brown.
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