Vegetable Strudel with Herb Cream Cheese Dip

Place flour, lukewarm water, salt and butter in a mixing bowl. Knead with the dough hook of a hand mixer or in a food processor until it forms a smooth dough. Continue kneading until the dough shines. Shape dough into a ball, thinly brush with oil and leave to rest next to a bowl of hot water for about 30 minutes.

Brush broccoli, divide into florets, peel thick stems and chop. Fry in a little water with salt for about 3 minutes. Rinse zucchini and
bell peppers and cut into small pieces. Heat 1 teaspoon of oil in a frying pan and braise zucchini and bell peppers for about 3 minutes. Rinse shrimp and drain well.

Dust a large linen cloth lightly with flour and roll out dough. By hand, gently grasp the dough and pull from the center into a rectangle. Spread vegetables and shrimps on top and season with salt and pepper. With the help of the towel, roll dough up firmly, folding in edges. Place on a baking sheet lined with parchment paper. Thinly brush with oil. Bake at 225°C (gas cooker; step 4) (approximately 425°C) until golden brown for 35-40 minutes.