Savoy Cabbage Chestnut Strudel

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Savoy Cabbage Chestnut Strudel
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
200 grams
100 grams
1 pinch
4 tablespoons
160 milliliters
lukewarm Water
700 grams
Chestnuts (glass or vacuum-packed)
700 grams
200 grams
3
1
1
For the baking dish
6 tablespoons
4 tablespoons
liquid Butter

Preparation steps

1.

Sift the two types of flour into a bowl, add salt, oil and water and process the mixture with the dough hook of an electric hand mixer until it becomes a tough, non-sticky dough. Let dough sit for 30 minutes in the refrigerator.

2.

Drain chestnuts and cut into small cubes.

3.

Rinse savoy cabbage well, cut into strips, wilt in boiling salted water, then drain and rinse in ice water. Press out excess water from cabbage and chop coarsely. Peel onions and garlic. Cut onions into cubes and chop garlic. Add cabbage, onion, garlic, sour cream and egg yolks to the cubed chestnuts and season with salt, pepper, and nutmeg.

4.

Flatten dough on a large floured cloth and thin out with the back of the hand. Brush dough and baking dish with melted butter and sprinkle with breadcrumbs. On one side of the dough, make a line with the chestnut filling and, with the help of the cloth, roll up the strudel. Put strudel in baking dish,and once again brush with butter and sprinkle with breadcrumbs. Bake in preheated oven at 180°C (approximately 360°F) for about 35-40 minutes.

5.

When finished baking, cut into slices and serve hot.