Herb and Cream Cheese Strudel

Name: Herb and Cream Cheese Strudel
Total time: 1 h 25 min
Yield: 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); 1.75 cups Quark; 2 eggs; 2 Tbsps freshly grated Parmesan; 0.5 tsp lemon zest (from an unwaxed lemon)

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Health Score:

6,4 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 25 min.

Ready in

Ingredients

for

servings

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)

How healthy are the main ingredients?

Parmesan garlic clove onion egg

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Preparation steps

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.

Roll the strudel pastry out to form a rectangle approximately 30 x 40 cm.

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.

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.