Summary

Ingredients

• 1 point puff pastry, (450 g = 0 slices)
• 2 carrot (s)
• 0.5 ½ head savoy cabbage, (approx. 450 g)
• 1 stick (s) celery
• 1 leek
• 2 shallot (s)
• 2 tablespoon butter
• 1 clove garlic
• Paprika powder
• salt and pepper
• 1 pinch cumin
• 1 pinch turmeric
• 150 g sheep cheese
• 3 tablespoon breadcrumbs
• 1 egg (s)
• 1 teaspoon milk
• Pepper, more colorful, coarsely ground

Print Recipe Pin Recipe

Instructions

1. Thaw the puff pastry according to the instructions on the package.
2. Clean the vegetables. Cut the carrots, savoy cabbage, celery and leek into fine strips.
3. Sauté the shallot cubes in butter, mash the garlic over them, add the vegetables and sauté for approx. Season to taste with paprika, salt, pepper, cumin and turmeric.
4. Cut the sheep`s cheese into cubes and mix with the vegetables.
5. Place 9 slices of puff pastry so that they overlap to form a rectangle. Press the edges into place. Scatter breadcrumbs on top and spread the filling on top. Leave a margin of approx. 3 cm on the sides. Fold the edges of the dough inwards, roll up the strudel from the longer side and place the seam down on a baking sheet lined with baking paper. Cut the last slices of puff pastry into strips and decorate the strudel with them. Mix the egg yolks with milk, brush the strudel with it, sprinkle with colored pepper and bake in a hot oven at 180 ° (convection 160 °) for 40-45 minutes.