Summary

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

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Instructions

1. 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
2. Put the cooled vegetables with the masconzola, nutmeg, salt and pepper in the bowl and mix everything well so that the mixture is homogeneous.
3. 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.
4. 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.
5. 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.
6. Tip:
7. You can vary the amount of cheese as you like.
8. 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.