Vegetable Strudel in Puff Pastry
- For the strudel
- 1 packet frozen Puff pastry dough (450 grams or about 16 ounces)
- 2 tablespoons melted butter
- 1 garlic
- 2 onions
- 18 ounces Broccoli
- 18 ounces carrots
- 7 ounces Crème fraiche
- 3 large eggs
- 3 ounces grated Gouda
- 1 tablespoon chopped Fresh herbs
- freshly ground peppers
- freshly grated Nutmeg
For the strudel, thaw the puff pastry, roll out and brush with butter.
Peel the garlic and chop finely. Peel and chop the onions.
Briefly fry the garlic and onion over low heat and set aside.
Rinse the broccoli and cut into small florets. Peel the carrots and cut lengthwise into thin slices, then blanch both, rinse and drain.
Pour the sour cream, eggs, cheese and herbs into a bowl and mix well. Season with salt, pepper and nutmeg and mix with the blanched vegetables.
Spread the onion and garlic on the pastry and top with the vegetable-cheese mixture. Roll up the strudel carefully and bake in a preheated oven at 180°C (convection 160°C) 350°F (or convection 325°F) for about 35 minutes. After half of the cooking time, brush with melted butter and sprinkle with the sesame seeds.
For the herb cream, stir the creme fraiche with lemon juice and cream. Season with salt, pepper and herbs and place in a bowl. Garnish with some herb leaves. Serve the vegetable strudel sliced alongside the dipping sauce.