Soup Strudel
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point strudel pastry or filo pastry from the refrigerated shelf
- 100 g butter
- 150 g leek cut into rins
- 100 g cheese, rated
- 1 pinch salt and pepper
- Nutmeg, grated
- Paprika powder
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Steam the leek in the butter until translucent. Season, let cool and fold in the cheese.
- Lay out the strudel dough. Brush with oil and place a second layer of strudel pastry on top. Now spread the filling evenly on. Roll up tightly lengthways and brush with oil or butter.
- Close the edge tightly.
- Preheat the oven to 180 ° C top / bottom heat. Place the strudel on a baking sheet lined with baking paper and bake for about 15-20 minutes on the middle rack, until the surface is slightly brown.
- Cut into strips approx. 2 cm wide and serve in the hot soup.
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