Mini Cheese Strudels with Steamed Cabbage

5
Average: 5 (1 vote)
(1 vote)
Mini Cheese Strudels with Steamed Cabbage
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
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
salt
freshly ground peppers
250 grams Endive
2 handfuls lamb's lettuce
60 grams Bacon
scallions (to sprinkle)
How healthy are the main ingredients?
Cottage cheeseEndiveparsleyonionsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Serve with chive garnish.