Summary

Ingredients

• 450 g puff pastry, frozen
• 500 g savoy cabbae, cleaned and finely chopped
• 2 carrot (s), cleaned and cut into fine strips
• 1 stick celery, cleaned and finely chopped
• 200 g leek, thinly sliced
• 2 shallot (s), finely diced
• 2 tablespoon butter
• 1 clove garlic, pressed
• Paprika powder
• salt
• pepper
• 1 pinch cumin
• 1 pinch turmeric
• 150 g sheep cheese, diced
• 3 tablespoon breadcrumbs
• 1 egg (s), including the yolk
• 1 teaspoon milk
• Pepper, colored, coarsely crushed

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Instructions

1. Thaw the puff pastry. Sauté the shallot cubes in the butter, add the carrots, savoy cabbage, leek, celery and garlic and simmer for 5 minutes. Season the vegetable mixture with paprika, salt, pepper, cumin and turmeric and mix in the diced sheep cheese. Place 9 puff pastry sheets overlapping each other to form a rectangle, press the edges and preheat the oven to 180 ° C. Sprinkle breadcrumbs on the dough and distribute the filling so that a 3 cm wide border remains free on the side. Fold in the edge of the dough, roll up the strudel lengthways and place the seam down on a baking sheet lined with baking paper. Cut 1 slice of pastry into strips and decorate the strudel with it. Mix the egg yolks with milk, brush the strudel with it, sprinkle with colored pepper and bake for 40 minutes until golden brown.