Summary

Ingredients

• 50 g cheese (oat cheese, preferably from the Turkish rocery store, in the brine)
• 4 sheets dough (filo dough)
• 2 tablespoon butter, liquid
• 1 tablespoon clarified butter
• 100 g leeks
• 1 tablespoon butter
• some cream
• 1 clove garlic
• 0.5 ½ vanilla pod (s)
• some salt and pepper, whiter
• some syrup (hazelnut syrup)

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Instructions

1. Cut the cheese into sticks 1 x 1 x 5 cm thick
2. Brush the filo pastry (one layer) with the butter, wrap the cheese with it so that there are 2-3 layers of pastry around the cheese. Glue the ends neatly with butter and brush the strudel with the butter on all sides. Fry them all over in clarified butter until crispy.
3. Finely cut the light green parts of the leek, fry gently in 1 tablespoon butter together with the garlic and the vanilla pod, halved lengthways. Pour the cream on, season with salt and pepper and simmer until cooked. Take out the vanilla and puree the leek.
4. Serving: Put the puree on a spoon, place a strudel on top and sap with a splash of syrup before serving.