Smarter Home Cooking

Vegetable Strudel in Puff Pastry

5
Average: 5 (2 votes)
(2 votes)
Vegetable Strudel in Puff Pastry

Vegetable Strudel in Puff Pastry - Delicate and delicious!

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
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
salt
7 ounces Crème fraiche
3 large eggs
3 ounces grated Gouda
1 tablespoon chopped Fresh herbs
freshly ground peppers
freshly grated Nutmeg
For preparation
melted butter
1 tablespoon Sesame seeds
For the herb cream
10 ounces Crème fraiche
1 tablespoon lemon juice
2 tablespoons Whipped cream
salt (and)
freshly ground peppers
3 tablespoons chopped mixed Fresh herbs
Fresh herbs (for garnish)
How healthy are the main ingredients?
BroccolicarrotGoudaWhipped creamSesame seedsgarlic

Preparation steps

1.

For the strudel, thaw the puff pastry, roll out and brush with butter.

2.

Peel the garlic and chop finely. Peel and chop the onions.

3.

Briefly fry the garlic and onion over low heat and set aside.

4.

Rinse the broccoli and cut into small florets. Peel the carrots and cut lengthwise into thin slices, then blanch both, rinse and drain.

5.

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.

6.

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.

7.

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.