Swiss Chard Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,021 cal. | (49 %) | ||
| Protein | 42.83 g | (44 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 67.29 g | (45 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 5.29 g | (18 %) |
| Vitamin A | 2,010.17 mg | (251,271 %) | ||
| Vitamin D | 1.47 μg | (7 %) | ||
| Vitamin E | 11.51 mg | (96 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 4.44 mg | (37 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 99.34 μg | (33 %) | ||
| Pantothenic acid | 1.29 mg | (22 %) | ||
| Biotin | 28.01 μg | (62 %) | ||
| Vitamin B₁₂ | 1.45 μg | (48 %) | ||
| Vitamin C | 82.11 mg | (86 %) | ||
| Potassium | 1,288.97 mg | (32 %) | ||
| Calcium | 962.07 mg | (96 %) | ||
| Magnesium | 213.48 mg | (71 %) | ||
| Iron | 7.67 mg | (51 %) | ||
| Iodine | 75.69 μg | (38 %) | ||
| Zinc | 1.74 mg | (22 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Cholesterol | 484.5 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 egg yolks
- 1 pinch salt
- 1 pinch sugar
- 3 Tbsps vegetable oil
- 50 grams melted butter
- 3 Tbsps milk
- For the filling
- 1 kilogram Swiss chard
- 2 onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 3 eggs
- 250 grams Mozzarella
- 150 grams Emmentaler cheese
- For the sauce
- 3 egg yolks
- 1 Tbsp lemon juice
- 1 tsp cornstarch
- 175 milliliters Chicken broth
- salt (and pepper)
Preparation steps
For the pastry dough: Combine the flour, 1 egg yolk, salt, sugar, oil and 100 ml (approximately 1/2 cup) water and knead until smooth. Shape into a ball, cover with plastic wrap and let rest for 30 minutes. For the filling: Rinse the Swiss chard, trim, thinly slice the stalks and coarsely chop the greens. Peel the onions and garlic, finely chop and sweat in the oil until translucent. Add the chard stalks and sauté for 5 minutes. Add the greens and sauté for 3 minutes. Whisk the eggs and season with salt and pepper. Cut the mozzarella into 1/2 cm (approximately 1/4 inch) pieces and grate the Emmentaler. Mix the eggs and cheese into the chard mixture and cook until almost set. Remove from the heat.
Roll out the pastry on a lightly floured work surface and then place on a lightly floured kitchen towel and pull out as thin as possible with the back of your hands. Spread the filling over the strudel then roll up and place on a baking sheet lined with parchment paper. Whisk the remaining egg yolk and milk together, brush over the strudel and bake in a preheated oven at 200°C (approximately 400°C) for 45 minutes. For the sauce: Whisk all ingredients over a hot water bath until thick and season with salt and pepper. Serve the strudel with the sauce.
