Summary

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

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Instructions

1. Picking young nettles. Remove the leaves from the stem. Danger! Wear gloves! Wash off with cold water (keep gloves on!)
2. Boil nettles in bubbly boiling water for 10 minutes, then pour them off - afterwards they can be touched and eaten without hesitation.
3. 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!
4. 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.
5. 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.
6. Bake in a preheated oven at 200 ° C top / bottom heat for approx. 20 - 25 minutes until golden brown.
7. Let stand for approx. 10 minutes before consumption. Tastes even better the next day!
8. For the strudel in the recipe picture, I used homemade wholemeal strudel dough, which of course doesn`t get so crispy or look great.