🍽️ Crispy Vegetable Strudel with Goat Cheese

Name: Crispy Vegetable Strudel with Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: all-purpose flour, Type 405 180 g; salt pinch; olive oil 3 tbsp; eggs 3 pcs; green asparagus 1 bunch; kohlrabi 1 pc; carrots 3 pcs; shallots 3 pcs; butter 2 tbsp; dry white wine 75 ml; vegetable broth 75 ml; pepper, white ground pinch; parsley, fresh 1 bunch; mozzarella 125 g; goat cream cheese 150 g

466 kcal · 30 min · 4 servings

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Ingredients

all-purpose flour, Type 405 180 g
salt pinch
olive oil 3 tbsp
eggs 3 pcs
green asparagus 1 bunch
kohlrabi 1 pc
carrots 3 pcs
shallots 3 pcs
butter 2 tbsp
dry white wine 75 ml
vegetable broth 75 ml
pepper, white ground pinch
parsley, fresh 1 bunch
mozzarella 125 g
goat cream cheese 150 g

Instructions

1. Put flour and a pinch of salt into a bowl.
2. Add 2 tablespoons of olive oil, 1 egg, and 2 to 3 tablespoons of water.
3. Knead everything into a smooth dough.
4. Shape the dough into a ball.
5. Brush the ball with 1 teaspoon of oil.
6. Let the dough rest for about 30 minutes.
7. Peel the lower third of the green asparagus.
8. Peel the kohlrabi and carrots.
9. Cut the asparagus, kohlrabi, and carrots into strips.
10. Halve the shallots and peel them.
11. Quarter the shallots.
12. Melt butter in a pan over medium heat.
13. Sauté the vegetables for about 2 minutes.
14. Deglaze the vegetables with wine and broth.
15. Cook the vegetables for about 5 minutes until al dente.
16. Season the vegetables with salt and pepper.
17. Separate the remaining eggs.
18. Use the egg whites for something else.
19. Wash the parsley.
20. Shake the parsley dry.
21. Chop the parsley finely.
22. Drain the mozzarella.
23. Tear the mozzarella into small pieces.
24. Put goat cheese, parsley, mozzarella, and the egg yolk into a bowl.
25. Mix the ingredients.
26. Season the filling with salt and pepper.
27. Preheat the oven to 200 °C top/bottom heat.
28. Lightly flour a kitchen towel.
29. Roll the dough on the towel into a rectangle (about 40 x 50 cm).
30. Carefully stretch the dough further.
31. Spread half of the cream lengthwise on the dough.
32. Put the vegetables on top.
33. Put the remaining cream on top.
34. Fold in the short sides of the dough slightly.
35. Roll the dough lengthwise using the towel.
36. Place the strudel seam side down on a baking sheet lined with parchment paper.
37. Brush the strudel with the remaining olive oil.
38. Bake the strudel for about 40 minutes until crispy.

Nutrition per serving

kcal: 466
Protein: 19 g · Fett/Fat: 24 g · Carbs: 43 g