Mini Cheese Strudels with Steamed Cabbage
- 350 grams Phyllo dough each approximately 40 x 40 cm (8 sheets)
- brown butter (For brushing)
- 1 onion
- 1 tablespoon butter
- 350 grams Cottage cheese
- 50 grams grated Cheese (for example an Alpine cheese)
- 2 egg yolks
- 2 tablespoons freshly chopped parsley
- freshly ground peppers
- 250 grams Endive
- 2 handfuls lamb's lettuce
- 60 grams Bacon
- scallions (to sprinkle)
Spread out the phyllo dough and brush four sheets with a little butter. Place the remaining four sheets on top. Peel the onion and chop finely. Sauté onions in hot butter until translucent and take off the heat. Mix with the cottage/cream cheese combination, the grated cheese, the egg yolks and the parsley. Season with salt and pepper.
Cut each double-sheet of phyllo dough into 3 equal strips and spread the filling onto the lower third of each dough strip. Wrap the ends and fold into a mini strudel.
Line the steamer (either a pot or steam cooker) with baking paper and brush with melted butter. Lay the strudels in the steamer (seam side down) and cook for about 20 minutes.
Rinse, trim and cut the endive and mache cabbages into chunks. Fry the bacon in a little brown butter, add the cabbages and allow to wilt. Season with salt and pepper and transfer to plates. Then place the mini strudels on the plates and drizzle with a little melted butter.
Serve with chive garnish.