Vegetarian Strudel with Sauce
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- For the strudel
- 1 red pepper (seeds removed, sliced)
- 1 onion (cut into wedges)
- 1 Zucchini (courgette) chopped
- 2 cloves garlic cloves (chopped)
- 4 Tbsps butter
- 1 tsp thyme (chopped)
- ⅔ cup Feta
- 11 ozs Puff pastry dough (defrosted if frozen)
- 4 Tbsps dried breadcrumbs
- For the yoghurt sauce
- ⅞ cup Yogurt
- 2 Tbsps cream (30 % fat content)
- 1 clove garlic cloves (chopped)
- 1 Tbsp parsley (chopped)
- lemon juice
- For the garnish
- Zucchini (courgette) very finely sliced
Preparation steps
1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Fry the pepper, onion, zucchini/courgette and garlic gently in 2 tbsp butter for approx. 5 minutes. Season with salt, ground pepper and thyme. Take off the heat and crumble the feta over the vegetables.
3.
Lay the strudel pastry sheets on top of each other and cut into 4 rectangles of approx. 15x20 cm / 6x8 in. Melt the remaining butter and brush the pastry with a little of the melted butter. Sprinkle with the breadcrumbs and spoon the filling onto the middle of the rectangles.
4.
Fold the shorter ends over the filling and roll up. Place on a cookie sheet lined with baking parchment and brush with the remaining butter. Bake for 25-30 minutes until golden brown.
5.
For the sauce: stir the cream into the yoghurt until smooth. Add the garlic and parsley to the sauce. Season with lemon juice.
6.
Take the strudels out of the oven, cut in half and serve on the yoghurt sauce. Garnish with very finely sliced zucchini/courgette.
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