🍽️ Crispy Strudel with Broccoli and Horseradish

Name: Crispy Strudel with Broccoli and Horseradish
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g flour; 1 tbsp rapeseed oil; 1 pinch salt; rapeseed oil (for brushing); flour (for working); 600 g broccoli; salt; 150 g radish; 40 g pistachio kernels; 100 g crème fraîche; pepper (from the mill); 1 tsp lemon juice; 100 g grated mozzarella; 50 g melted butter

2176 kcal · 30 min · 4 servings

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Ingredients

100 g flour
1 tbsp rapeseed oil
1 pinch salt
rapeseed oil (for brushing)
flour (for working)
600 g broccoli
salt
150 g radish
40 g pistachio kernels
100 g crème fraîche
pepper (from the mill)
1 tsp lemon juice
100 g grated mozzarella
50 g melted butter

Instructions

1. Mix flour, oil, salt, and 60 milliliters of water in a bowl.
2. Knead the dough vigorously for at least 5 minutes until smooth.
3. If the dough is too dry or too wet, add a little more flour or water.
4. Brush the dough thinly with oil.
5. Cover the dough with a bowl that has been rinsed with hot water.
6. Let the dough rest for 30 minutes.
7. Wash the broccoli thoroughly.
8. Divide the broccoli into small florets.
9. Peel the core of the broccoli.
10. Dice the core.
11. Boil the broccoli florets and the core in salted water for 4 minutes until al dente (still firm).
12. Drain the broccoli.
13. Cool the broccoli under cold water.
14. Let the broccoli drain well.
15. Peel the horseradish.
16. Shave the horseradish into thin slices.
17. Cut the horseradish slices into strips.
18. Roughly chop the pistachios.
19. Mix crème fraîche with salt, pepper, and lemon juice.
20. Combine the drained broccoli with mozzarella, the pistachios, and the horseradish.
21. Preheat the oven to 200 degrees Celsius with top and bottom heat.
22. Line a baking sheet with baking paper.
23. Dust a kitchen towel with flour.
24. Roll the dough as thinly as possible on the towel.
25. Stretch the dough over your knuckles so that the pattern of the towel is visible.
26. If the dough tears, patch it with small dough scraps from the edge.
27. Brush the dough thinly with butter.
28. Spread the crème fraîche on the lower half of the dough.
29. Distribute the broccoli mixture on top of the crème fraîche.
30. Fold the bottom side of the dough over the filling.
31. Fold in the side edges as well.
32. Roll up the strudel using the towel.
33. Place the strudel on the tray with the seam side down.
34. Serve the strudel with a tomato sauce.

Nutrition per serving

kcal: 2176
Protein: 64 g · Fett/Fat: 163 g · Carbs: 116 g