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Vegetable Strudel
Vegetable Strudel
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Before I tried this recipe I always thought a strudel was a dessert filled with apples. This is a delicious puff pastry filled with a wonderful combination of vegetables and spices. Experiment with different vegetables and spices to find your favorite puff pastry strudel. Happy cooking!

Ingredient List for 6 servings:
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2 Puff pastry rolls
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250 gr Ricotta cheese
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1 Egg
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2 Egg yellows
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15 gr Flour
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2 Carrots
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1 Turnip
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1 Zucchini
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5 Dried tomatoes
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5 Broccoli bouquets
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1 Leek
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1 teaspoon Coriander leaves
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1 pinch Salt
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1 pinch Pepepr
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1 teaspoon Thyme
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1 teaspoon Dill
Oven temperature:
180 degrees Celsius
Instructions:
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Cut all the vegetables in to small cubes and the green part of the leek in slices.
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Boil for 4 minutes.
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Drain away the water and place the vegetables on a kitchen towel.
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Cut the herbs.
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In a bowl pour a full egg and one egg yellow. Add the herbs, ricotta cheese and spices. Mix well.
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Add the vegetables and the flour and mix well.
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Preheat the oven at 180 degrees Celsius
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Roll out one puff pastry roll. Place the filling in the center, fold in the edges and cover with the second puff pastry roll. Place the strudel with the edges down.
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Brush with the leftover egg yellow.
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Place in the middle of the oven for 45 minutes.
A selection of recipes from the same country.
This recipe is from Germany
A homemade Baravian potato salad that is very popular in Germany. Commonly served together with white sausages or small smoked sausages knacks, or ham. Particularly appreciated at the Oktoberfest (Munich beer festival) with a large pretzel on the side.
Pasta and sausage is simple and quick to do. It does not matter wich sausage you have at home, but for this recipe it is gives a better taste to use a strong sausage.
A homemade recipe of the Bavarian cheese specialty that is served in the typical beer gardens. The recipe has many variations but this is the classical one. This cheese is perfect as a starter or in between two meals. It is served together with dark or white bread, radishes and onions.
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