Savory Ham and Celery Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,289 cal. | (157 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 244 g | (210 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.6 g | (102 %) |
| Vitamin A | 7.3 mg | (913 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 317.4 μg | (529 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 37.7 mg | (314 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 58.8 μg | (131 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 4,609 mg | (115 %) | ||
| Calcium | 1,723 mg | (172 %) | ||
| Magnesium | 248 mg | (83 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 147.2 g | |||
| Uric acid | 977 mg | |||
| Cholesterol | 1,329 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 1 kilogram Celery
- 150 grams cooked ham
- 1 onion
- 3 eggs
- 200 grams cream cheese
- 50 grams Crème fraiche
- 50 grams grated Mountain cheese (such as Gruyere)
- 1 Tbsp finely chopped thyme
- salt
- freshly ground peppers
- Nutmeg
- 400 grams Puff pastry dough
Preparation steps
Preheat oven to 180°C (approximately 350°F). Rinse and trim celery and cut into pieces. Cut ham into cubes. Peel onion and chop finely. Separate one egg, mix yolk with 2-3 tablespoons water and set aside. Mix egg white with remaining eggs, cream cheese, creme fraiche, mountain cheese and thyme. Stir celery, ham and onion into egg mixture and season with salt, pepper and nutmeg.
Dust a work surface with flour and set out puff pastry sheets to form a rectangle about 30 x 40 cm (approximately 12 x 16 inches). Spread celery mixture over pastry, leaving a clear border around the edges of about 2 cm (approximately 3/4 inch). Brush edges of pastry with egg yolk and roll up pastry over filling into a strudel. Firmly press pastry edges to seal well.
If desired, decorate top of strudel with cut pieces of puff pastry. Brush strudel with remaining egg yolk and place on a baking sheet lined with parchment paper. Bake strudel until golden brown, about 1 hour. Cut strudel into slices to serve.
