Savory Strudel with Vegetables
Ingredients
- Ingredients
- 1 pkg Puff pastry dough (frozen)
- ½ small Head of cabbage
- 200 grams Broccoli
- 2 carrots
- 200 grams grated Cheese
- 4 Tbsps Crème fraiche
- 2 Tbsps butter
- 1 Tbsp finely chopped parsley
- salt (and)
- freshly ground peppers
- freshly grated Nutmeg
- 1 egg yolk
Preparation steps
Thaw the puff pastry.
Rinse the cabbage leaves, remove the hard stalk and blanch in boiling salted water for about 2 minutes. Rinse in cold water, drain and pat dry.
Rinse the broccoli and blanch for about 2 minutes. Rinse in cold water, drain, then coarsely chop.
Peel the carrot and cut into matchstick-sized pieces.
Spread out the puff pastry and roll out into a rectangle about 40 x 30 cm (approximately 16 x 12 inches). Spread with creme fraiche and cover with cabbage leaves. Distribute the broccoli and carrots on the cabbage and drizzle with melted butter. Season with salt, pepper and nutmeg. Sprinkle the parsley and cheese on top and roll up lengthwise. Press the edges to seal well and brush with egg yolk.
Place on a baking sheet lined with parchment paper. Bake in a preheated convection oven at 200°C (approximately 400°F) for about 30-40 minutes, until golden brown. Slice and serve on plates.
