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🍽️ Delicious Carrot Strudel with Figs

417 kcal · 30 min · 4 servings

Ingredients

• 50 g dried figs
• 1 kg slender bunch carrots
• 100 g onions
• 1 red chili pepper
• 2 oranges
• 4 tbsp olive oil
• 2 allspice berries
• 1 cinnamon stick (approx. 7 cm long)
• 1 tsp coriander seeds
• 1 pinch saffron threads
• salt
• pepper
• 2 sheets strudel pastry (frozen, approx. 40x40 cm)
• flour (for working)
• 2 tbsp breadcrumbs (preferably whole grain)
• 2 tbsp milk (1.5% fat)
• 125 g yogurt (0.3% fat)
• 50 ml carbonated mineral water

Instructions

1. 1. Cut the figs into small cubes.
2. 2. Place the fig cubes in a bowl.
3. 3. Cover the figs with warm water.
4. 4. Let the figs soak in the water.
5. 5. Peel the carrots.
6. 6. Peel the carrots.
7. 7. Cut the carrots lengthwise into quarters.
8. 8. Peel the onions.
9. 9. Cut the onions into thin strips.
10. 10. Halve the chili.
11. 11. Remove the seeds from the chili.
12. 12. Wash the chili.
13. 13. Finely chop the chili.
14. 14. Halve the oranges.
15. 15. Squeeze the oranges.
16. 16. Measure out 150 milliliters of orange juice.
17. 17. Heat two tablespoons of olive oil in a pot.
18. 18. Sauté the onion strips in the hot oil for three minutes.
19. 19. Sauté the onions until they are colorless.
20. 20. Add allspice, cinnamon, and coriander seeds to the pot.
21. 21. Add the chopped chili to the pot.
22. 22. Sauté the spices and chili for one more minute.
23. 23. Add the carrot pieces to the pot.
24. 24. Sauté the carrots for one minute.
25. 25. Pour the measured orange juice over the carrots.
26. 26. Drain the water from the soaked figs.
27. 27. Add the figs to the pot.
28. 28. Add the saffron to the pot.
29. 29. Cover the pot.
30. 30. Simmer the mixture over medium heat for twelve to fifteen minutes.
31. 31. Season the filling with salt.
32. 32. Season the filling with pepper.
33. 33. Remove the pot from the heat.
34. 34. Let the filling drain.
35. 35. Let the filling cool down completely.
36. 36. Place one pastry sheet on a kitchen towel dusted with flour.
37. 37. Brush the pastry sheet with one tablespoon of oil.
38. 38. Place a second pastry sheet on top.
39. 39. Brush the second sheet with the remaining oil.
40. 40. Spread the breadcrumbs over the bottom third of the sheets.
41. 41. Place the cooled carrots lengthwise on the breadcrumbs.
42. 42. Fold the ends of the strudel slightly inward.
43. 43. Roll up the strudel using the kitchen towel.
44. 44. Place the strudel on a baking sheet lined with baking paper.
45. 45. Brush the strudel with milk.
46. 46. Preheat the oven.
47. 47. Bake the strudel at 200 degrees Celsius conventional heat.
48. 48. Bake the strudel at 180 degrees Celsius fan-assisted heat.
49. 49. Bake the strudel at gas mark 3.
50. 50. Bake the strudel on the second rack from the bottom.
51. 51. Bake the strudel for thirty minutes.
52. 52. Mix yogurt and mineral water.
53. 53. Season the yogurt sauce with salt.
54. 54. Season the yogurt sauce with pepper.
55. 55. Cut the finished strudel into pieces.
56. 56. Serve the strudel pieces with the yogurt sauce.

Nutrition per serving

• kcal: 417
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 60 g