Savory Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 904 cal. | (43 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 pinch salt
- 2 egg yolks
- 2 Tbsps vegetable oil
- 5 Tbsps lukewarm water
- vegetable oil (for brushing pan)
- 900 grams waxy potatoes
- 1 bunch scallions
- 120 grams Smoked bacon (diced)
- 2 Tbsps butter
- 1 Tbsp Caraway
- 2 sprigs fresh marjoram
- salt
- freshly ground white peppers
- 120 grams Crème fraiche
- 100 grams acid Whipped cream
- 250 grams Quark
Preparation steps
Place flour, salt, egg yolks, oil and water in a large bowl. Mix with the dough hook of a mixer to a soft and smooth dough. Form dough into a smooth ball. Brush with oil and wrap in foil. Let stand at room temperature at least 30 minutes (preferably overnight) to rest.
Rinse the potatoes and cook in boiling water about 15 minutes until tender. Cool, peel and cut into small cubes.
Rinse and cut scallions into thin rings. Heat 1 tablespoon butter in a large saucepan. Sauté bacon and scallions. Add potato and cook 2 minutes. Rinse marjoram and finely chop. Add to the potatoes with cumin, marjoram, salt and pepper.
Preheat oven to 180°C (approximately 350°F).
Roll out pastry on a floured surface into a thin rectangle and brush with oil.
Mix creme fraiche, sour cream and quark. Stir into the cooled potato mixture. Spread evenly over the pastry. Roll up the strudel from the long side, folding the open ends in. Place, seam-side down on a greased baking pan. Brush the strudel with melted butter. Bake about 30 minutes until golden brown.
