Nettle Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Nettle leaves, 1 large bowl full
- 300 g cheese, your choice, mixed
- 1 large egg (s)
- 0.25 ¼ teaspoon, leveled clove powder
- 0.5 ½ teaspoon, heaped salt
- 0.5 teaspoon ½ garlic powder if you like
- 1 pack puff pastry or strudel pastry, homemade or bought
Print Recipe
Pin Recipe Instructions
- Picking young nettles. Remove the leaves from the stem. Danger! Wear gloves! Wash off with cold water (keep gloves on!)
- Boil nettles in bubbly boiling water for 10 minutes, then pour them off - afterwards they can be touched and eaten without hesitation.
- Be careful with the amount of salt! Stinging nettles absorb salt very well (much better than spinach and Swiss chard) and you can easily get too salty here!
- Mix the egg, clove, salt and garlic powder in a bowl. Then mix in the cheese. Here you can mix as you like: Everything from cottage cheese to gorgonzola and feta is available. I used 100 g mozzarella, 75 g cottage cheese and 75 g feta in the strudel on the recipe picture.
- Squeeze the boiled nettles very well, then mix with the egg and cheese mixture. Spread on the rolled out dough, leaving one edge all around. Roll up into a strudel and place with the seam side down on a baking sheet lined with baking paper.
- Bake in a preheated oven at 200 ° C top / bottom heat for approx. 20 - 25 minutes until golden brown.
- Let stand for approx. 10 minutes before consumption. Tastes even better the next day!
- For the strudel in the recipe picture, I used homemade wholemeal strudel dough, which of course doesn`t get so crispy or look great.
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