Strudel with Cherry Tomatoes, Cheese and Rocket Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack dough (strudel sheets, 4 pieces - sufficient for 2 strudel)
- 300 g cherry tomato (s)
- 200 g sheep cheese / feta in small cubes
- 2 packs mozzarella, cut into strips
- Tbsp pesto, (I used homemade rocket pesto)
- Pine nuts
- Butter, melted
Print Recipe
Pin Recipe Instructions
- I explain how to prepare a strudel - please use half of the ingredients listed and do the second in the same way.
- Put on a kitchen towel and spread melted butter between 2 strudel sheets and place the sheets slightly offset (otherwise the dough will tear later) on top of each other.
- Then spread about 3 tablespoons of pesto (depending on your taste) on the lower half of the dough. Then spread the washed, halved cherry tomatoes on top. Spread the sheep`s cheese and mozzarella on top and sprinkle a few pine nuts on top.
- Fold in the sides of the dough and roll into a strudel as indicated on the packaging. Place on a baking sheet lined with baking paper and brush with melted butter. Bake at approx. 190 ° (convection) for 25 minutes until golden brown.
- Mix a beaker of creme fraiche with 2 tablespoons of pesto and a little salt and serve. Plus a green salad!
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