Summary

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

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Instructions

1. Wash and prepare broccoli and cut into small florets. Wash and prepare the peppers and cut into small pieces.
2. 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.
3. In the meantime, roll out the puff pastry, cut into 4 equal pieces and brush with oil.
4. 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.
5. Tip:
6. Serve with tomato sauce.
7. Use strudel pastry instead of puff pastry.