Broccoli – Masconzola – Strudel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g broccoli, cut into florets
- 1 small potato (s), floury, diced
- 1 spring onion (s), with the green, in rings
- some walnuts
- 70 g cheese (masconzola), layered cheese made from mascarpone and oronzola
- nutmeg
- salt and pepper
- 2 strudel sheets, 37x39cm
- 30 g butter, liquid, cooled
Print Recipe
Pin Recipe Instructions
- For the filling, cook the broccoli florets and potato cubes in the steamer basket for about 4 minutes, remove them and let them cool down a little. In the meantime, cut the spring onions into rings and roughly chop the walnuts and place in a bowl
- Put the cooled vegetables with the masconzola, nutmeg, salt and pepper in the bowl and mix everything well so that the mixture is homogeneous.
- Brush one sheet of strudel pastry with a little butter, place the second sheet on top and then cut in half vertically. Brush the edges of both halves with butter.
- Spread the filling on the lower half of the dough portions, roll up a little, fold in the sides and roll up finished. Place both strudel on a baking sheet lined with baking paper and brush the surface with melted butter.
- Bake in the middle of the 200 degree oven for about 20 minutes until golden brown, brushing the surface 2-3 times with the remaining butter in between.
- Tip:
- You can vary the amount of cheese as you like.
- If the strudel is served as a starter, the amount in the recipe is enough for 4 mini strudels. The baking time is shortened by 2-5 minutes.
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