Vegetable Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 80 milliliters water
- 1 Tbsp olive oil
- 20 grams butter
- 1 egg
- 1 pinch salt
- For the filling
- 200 grams Pumpkin
- 200 grams cooked waxy potatoes
- 80 grams Crème fraiche
- 20 grams breadcrumbs
- 1 egg
- Nutmeg
- 1 pinch paprika
- salt
- peppers
- For the Quark sauce
- 250 grams Cream quark (40% fat)
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
- 1 bunch Chives (finely chopped)
Preparation steps
For the dough, mix all ingredients until combined. Knead on a work surface to a smooth dough. Refrigerate for 1 hour.
For the filling, cut pumpkin into 1 cm (approximately 1/3 inch) cubes. Bring salted water to a boil. Cook pumpkin about 3 minutes. Drain well. Cut boiled potatoes into small cubes. Mix pumpkin and potatoes in a bowl. Mix creme fraiche, egg and breadcrumbs. Add to pumpkin mixture and mix well. Season with salt, pepper, a pinch of paprika and freshly grated nutmeg. Preheat oven to 180°C (approximately 350°F). Grease a baking sheet with butter.
Roll out dough on floured surface to a rectangle about 3 mm (approximately 1/8 inch) thickness. Place filling down center of dough, leaving about a 2.5 cm (approximately 1 inch) at the top and bottom edges. Carefully roll up carefully, tucking sides in. Place on the baking sheet and bake for about 40 minutes.
Meanwhile, for the quark sauce, mix quark with cream, salt and pepper and chopped chives. Serve with the strudel.
