Vegetable Strudel with Herb Cream Cheese Dip
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 282 kcal | (13 %) | ||
| Protein | 15.8 g | (16 %) | ||
| Fat | 11.7 g | (10 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- Ingredients
- 250 grams Pastry flour (type 405)
- 125 milliliters water
- salt
- 50 grams butter (or margarine)
- 1 Tbsp vegetable oil
- 250 grams Broccoli
- 2 small Zucchini
- 2 red paprika
- 2 yellow paprika
- black freshly ground pepper
- 300 grams Prawn
- 1 garlic clove
- 1 bunch mixed Fresh herbs
- 200 grams low calorie cream cheese
- 2 Tbsps milk
- 2 Tbsps Pumpkin seed oil
Preparation steps
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.
Peel garlic. Rinse herbs, shake dry, pluck leaves and chop finely together with the garlic. Mix with cream cheese and milk and season with salt and pepper. Fill into a bowl and drizzle with pumpkin seed oil. Cut the strudel and serve with herb cream cheese dip.
