Mini Vegetable Strudel

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

320 g puff pastry, square
200 ml vegetable stock (homemade or from stock cubes / powder)
some oil

For the filling:

250 g broccoli, fresh
100 g red pepper (s)
100 g cream cheese, or cottae cheese with herbs
1 piece (s) egg (s)
30 g cheese, rated Gruyère (or other spicy)
some pepper, from the mill

Instructions

Wash and prepare broccoli and cut into small florets. Wash and prepare the peppers and cut into small pieces.
Bring the stock to the boil in a saucepan and pre-cook the vegetables for approx. 3 - 4 minutes. Then drain and let cool in a bowl.
In the meantime, roll out the puff pastry, cut into 4 equal pieces and brush with oil.
Mix the remaining ingredients for the filling with the vegetables well, season and spread on the 4 sheets of pastry. Leave an edge of 1cm free all around. Now carefully roll up the dough pieces from the narrow side and place the seam down on a baking sheet lined with baking paper. Brush the strudel with oil and bake in the preheated oven at 180 ° - 200 ° C for approx. 30 - 40 minutes.
Tip:
Serve with tomato sauce.
Use strudel pastry instead of puff pastry.

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