Vegetable Strudel

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Vegetable Strudel
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the dough
250 grams Pastry flour
80 milliliters water
1 tablespoon 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 tablespoons Whipped cream
salt
freshly ground peppers
1 bunch Chives (finely chopped)
How healthy are the main ingredients?
PumpkinpotatoWhipped creamChivesolive oilegg

Preparation steps

1.

For the dough, mix all ingredients until combined. Knead on a work surface to a smooth dough. Refrigerate for 1 hour.

2.

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.

3.

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.

4.

Meanwhile, for the quark sauce, mix quark with cream, salt and pepper and chopped chives. Serve with the strudel.