Vegetable Puff Pastry Strudel
Healthy, because
Even smarter
Nutritional values
Broccoli and peppers are rich in the immune booster vitamin C. Plenty of fibre from the wholemeal puff pastry as well as from the vegetables supports the intestines in a healthy digestion and is satiating for a long time.
Depending on the season, the vegetable filling can be freely selected and changed as desired. How about spinach, dried tomatoes and zucchini, for example?
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 8.36 g | (9 %) | ||
| Fat | 35.96 g | (31 %) | ||
| Carbohydrates | 31.18 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1,544.83 mg | (193,104 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.71 mg | (14 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 58.69 μg | (20 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 19.13 mg | (20 %) | ||
| Potassium | 543.44 mg | (14 %) | ||
| Calcium | 182.09 mg | (18 %) | ||
| Magnesium | 35.37 mg | (12 %) | ||
| Iron | 1.68 mg | (11 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 20.63 g | |||
| Cholesterol | 109.57 mg |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps butter
- 500 grams Mixed Vegetables (frozen)
- 250 grams Crème fraiche
- 1 egg
- 250 grams cooked potatoes
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp Fresh herbs (finely chopped)
- 1 packet Puff pastry dough (frozen, 330 grams) (approximately 12 ounces)
- milk (for brushing)
Preparation steps
Thaw the puff pastry.
Peel the onion, chop finely and sweat in butter until softened. Add the thawed mixed vegetables and cook for about 6 minutes, until al dente. Let cool.
Whisk the crème fraîche and egg until smooth. Coarsely grate the potatoes, add to the vegetables along with the crème fraîche mixture, herbs and season with salt, pepper and nutmeg.
Roll out the puff pastry, spread the vegetable filling over 1/3 of the dough, roll up and brush with milk.
Place the strudel on a baking sheet lined with parchment paper and bake in a preheated oven (220°C) (approximately 425°F) for about 30 minutes, until golden brown.
Serve with salad and yogurt-garlic dressing, if desired.
