Kale Strudel

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Kale Strudel
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Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
835
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie835 cal.(40 %)
Protein24 g(24 %)
Fat59 g(51 %)
Carbohydrates53 g(35 %)
Sugar added3 g(12 %)
Roughage9.7 g(32 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.8 μg(4 %)
Vitamin E15.1 mg(126 %)
Vitamin K822.6 μg(1,371 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.7 mg(50 %)
Folate262 μg(87 %)
Pantothenic acid1.6 mg(27 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C138 mg(145 %)
Potassium1,696 mg(42 %)
Calcium493 mg(49 %)
Magnesium119 mg(40 %)
Iron4.9 mg(33 %)
Iodine27 μg(14 %)
Zinc3.1 mg(39 %)
Saturated fatty acids23.1 g
Uric acid161 mg
Cholesterol170 mg
Complete sugar18 g

Ingredients

for
6
For the dough
250 grams Pastry flour
2 egg yolks
1 pinch salt
1 pinch sugar
3 Tbsps vegetable oil
50 grams melted butter
4 Tbsps breadcrumbs
3 Tbsps milk
For filling
600 grams Kale
1 garlic clove
4 Tbsps olive oil
75 grams ground almonds
100 grams Parmesan (grated)
salt
freshly ground pepper
Also
4 Tbsps butter
100 grams streaky Bacon
For sauce
500 grams tomato puree
4 Tbsps Ketchup
1 onion
1 garlic clove
1 tsp vegetable oil
1 tsp oregano
1 tsp Basil
salt
peppers
How healthy are the main ingredients?
KaleParmesanalmondKetchupolive oiloregano

Preparation steps

1.

For pastry, mix flour with 1 egg yolk, salt, sugar, 3 tablespoons oil, and about 100 ml (approximately 3.5 ounces) of warm water. Knead until smooth and elastic. Form into balls and leave covered for 30 minutes.

2.

Rinse kale, separate leaves and leave in boiling salted water. Drain water, rinse, dry and wring, then coarsely chop.

3.

Peel garlic and chop finely, then sauté in 2 tablespoons hot olive oil. Add kale and sauté about 3 minutes. Add almonds and cheese, mix and season with salt and pepper.

4.

Line a baking sheet with parchment paper. Preheat oven to 180°C (approximately 350°F).

5.

Roll out pastry on lightly floured surface, then place on lightly floured kitchen towel. engage with the back of his hand into the dough and these possible gossamer off. Sprinkle dough with melted butter and breadcrumbs.

6.

Divide kale mixture on top. The dough turn inward over the filling and roll up strudel using the cloth.

7.

Gently fold in a swirl in the prepared pan, with seam on the bottom. Bake in oven for about 35 minutes.

8.

Cut bacon into cubes and set aside. Finally add butter and let it melt.

9.

Peel onion and chop finely. Press garlic. Fry both in 1 tsp oil, Pour on tomato puree, herbs and spices and simmer. Season with ketchup and serve.