Vegetable Strudel in Puff Pastry
Vegetable Strudel in Puff Pastry - Delicate and delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 955 cal. | (45 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 251.3 μg | (419 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 48.7 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 366 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the strudel
- 1 packet frozen Puff pastry dough (450 grams or about 16 ounces)
- 2 Tbsps melted butter
- 1 garlic clove
- 2 onions
- 18 ozs Broccoli
- 18 ozs carrots
- salt
- 7 ozs Crème fraiche
- 3 large eggs
- 3 ozs grated Gouda
- 1 Tbsp chopped Fresh herbs
- freshly ground peppers
- freshly grated Nutmeg
- For preparation
- melted butter
- 1 Tbsp Sesame seeds
- For the herb cream
- 10 ozs Crème fraiche
- 1 Tbsp lemon juice
- 2 Tbsps Whipped cream
- salt (and)
- freshly ground peppers
- 3 Tbsps chopped mixed Fresh herbs
- Fresh herbs (for garnish)
Preparation steps
For the strudel, thaw the puff pastry, roll out and brush with butter.
Peel the garlic and chop finely. Peel and chop the onions.
Briefly fry the garlic and onion over low heat and set aside.
Rinse the broccoli and cut into small florets. Peel the carrots and cut lengthwise into thin slices, then blanch both, rinse and drain.
Pour the sour cream, eggs, cheese and herbs into a bowl and mix well. Season with salt, pepper and nutmeg and mix with the blanched vegetables.
Spread the onion and garlic on the pastry and top with the vegetable-cheese mixture. Roll up the strudel carefully and bake in a preheated oven at 180°C (convection 160°C) 350°F (or convection 325°F) for about 35 minutes. After half of the cooking time, brush with melted butter and sprinkle with the sesame seeds.
For the herb cream, stir the creme fraiche with lemon juice and cream. Season with salt, pepper and herbs and place in a bowl. Garnish with some herb leaves. Serve the vegetable strudel sliced alongside the dipping sauce.
