Vegetable Strudel with Nut Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 9.91 g | (10 %) | ||
| Fat | 31.74 g | (27 %) | ||
| Carbohydrates | 37.28 g | (25 %) | ||
| Sugar added | 4.25 g | (17 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 169.49 mg | (21,186 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.71 mg | (81 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 18.12 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45.72 mg | (48 %) | ||
| Potassium | 860.66 mg | (22 %) | ||
| Calcium | 165.98 mg | (17 %) | ||
| Magnesium | 106.93 mg | (36 %) | ||
| Iron | 4.89 mg | (33 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.38 mg | (17 %) | ||
| Saturated fatty acids | 2.86 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 100 grams peeled almonds
- 1 Tbsp lemon juice
- 2 Tbsps Soy milk
- 170 grams Cherry tomatoes (red and yellow)
- 1 handful Sage
- 60 grams black Olives (pitted)
- 2 Fennel
- 1 red Bell pepper
- 4 Tbsps Canola oil
- 2 Tbsps Apple syrup
- salt
- freshly ground peppers
- 1 Tbsp apple cider vinegar
- 5 leaves Filo dough (each about 30 x 30 cm)
- 1 tsp white Sesame seeds
- 1 tsp black Sesame seeds
Preparation steps
Peel garlic and finely chop one clove. Add second clove with almonds and puree with lemon juice and milk into a fine cream. Rinse tomatoes and drain. Rinse sage, shake dry and pluck off leaves. Drain olives and chop coarsely.
Rinse, trim and chop both the fennel and bell peppes. Add 2 tablespoons oil in a hot pan and fry fennel with bell pepper for about 5 minutes over medium heat until slightly soft. Then add tomatoes, olives and sage and fry for another 3-4 minutes. Pour in apple syrup and allow to caramelize slightly. Season with salt and pepper and stir in vinegar. Season to taste and remove from heat.
Preheat oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper.
Place a sheet of filo dough about 30 x 30 cm (approximately 12 x 12 inches) on a baking sheet and brush thinly with oil. Place three more sheets of dough on top and brush with oil as well. On the bottom of the sheet, spread the nut cream in a 10 cm (approximately 4 inch) wide strip on it, leaving the sides and bottom free with 1-2 cm (approximately 3/8-3/4 inch) of space. Arrange vegetables on top and fold over sheets. Start to roll up the strudel, then add in the last sheet of pastry and completely roll up. Place with seam side down on the baking sheet. Brush with oil, sprinkle with both sesame varieties and bake until golden brown for about 30 minutes in the oven.
To serve, cut into slices and serve with a colorful salad, as desired.
