Summary

Ingredients

• 1 packet puff pastry (approx. 270 g, refrigerated shelf or frozen)
• 500 g broccoli
• 100 g bacon, cut into strips
• 100 g cheese (Emmentaler), rated
• 125 g crème fraîche
• 1 egg (s)
• a bit salt
• 1 small egg (s), whisked, for brushing
• 0.5 ½ lemon (s), the juice from it
• some pepper from the mill

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Instructions

1. Take the cooled puff pastry out of the refrigerator approx. 10 minutes before processing (frozen puff pastry approx. 20 minutes beforehand).
2. Preheat the oven to 220 ° C top / bottom heat (hot air: 200 ° C).
3. Clean the broccoli and cook in salted water with lemon juice until firm to the bite (approx. 1 minute). Drain well and let cool.
4. Now mix the crème fraiche with the egg, salt and pepper. Add two thirds each of the bacon and the Emmentaler. Mix the mixture with the broccoli.
5. Unroll the puff pastry with baking paper and cut a 10 cm strip of pastry lengthways. Roll over the narrower part with a wire mesh roller. Cover the wider part of the dough with the filling, leaving out about 2 - 3 cm of the edge and brushing with part of the small, whisked egg. Spread the remaining bacon and cheese over the filling. Pull the grid part apart and place it over the filling, pressing down on the edge firmly. Place the strudel on a parchment-lined baking sheet. Brush the grid with the rest of the beaten egg.
6. Put in the hot oven and bake on the middle rack for about 20-25 minutes until golden brown.