Summary

Ingredients

• 600 g potato (s)
• 200 g wild arlic
• some rapeseed oil
• 125 g sour cream
• Seasoned Salt
• pepper
• 1 pack strudel sheets
• 1 pinch (s) nutmeg
• Butter for brushing

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Instructions

1. Boil the potatoes, peel and cut into small cubes. Wash the wild garlic, cut into strips and sauté briefly in a little oil. Mix the potato cubes, wild garlic and sour cream and season with herb salt, pepper and nutmeg.
2. Brush the strudel sheets with a little melted butter and place two strudel sheets on top of each other. Spread the wild garlic mixture on the lower third of the dough, roll it up and brush the strudel with melted butter.
3. Bake at 180 ° C in the preheated oven for about 20 minutes.
4. A yogurt dip goes very well with this.